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THE 

AMERICAN 

FRUIT     CULTURIST 

CONTAINING  PRACTICAL  DIRECTIONS   FOR 

THE    PROPAGATION    AND    CULTURE 

OF 

FRUIT    TREES 

IN    THE 

NURSERY,    ORCHARD,    AND    GARDEN. 


With  Descriptions  of  the  Principal  American  and  Foreign 
Varieties  cultivated  in  the  United  States. 


By  JOHN   J^THOMASv  ISio-C^^- 

(NEW   EDITION.) 
ILLUSTBATIED  WITH  FOUR  HUNDKED  AND  EIOHTT  A(X31TRATK  FIOUUBfl. 


^/ttKA^r^>i^ 


NEW  YORK: 
WILLIAM  WOOD   &   CO.,  6i  WALKER   STREET, 

I  n  n  I  iRDAD 


Entered  according  to  Aa  of  Congress,  in  the  year  1867,  by 

JOHN  J.  THOMAS, 

lu  the  aerk'5  Office  of  the  Distria  Court  of  the  United  States  for  the  Southern  Distrid 
of  New  York. 


The  New  York  Printing  Company, 

81,  83,  and  85  CeiUre  Street, 

New  York. 


'If 


f  r  f(  I  ■■ « 


PREFACE 


The  first  edition  of  the  Fruit  Culturist,  the  basis  of 
the  present  work,  was  written  more  than  twenty  years 
ago,  and  a  year  before  the  appearance  of  Downing's  first 
edition  of  the  Fruits  and  Fruit  Trees  of  America.  It 
was  subsequently  much  enlarged,  and  several  revised 
editions  afterwards  appeared.  The  rapid  progress  made 
of  late  years  in  the  culture  of  fruit  has  required  a  still 
further  revision.  The  present  edition  has  been  newly 
arranged,  and  most  of  it  rewritten.  Being  intended  as  a 
guide  to  the  pra6lical  cultivator,  its  obje6l  is  to  furnish 
useful  diredlions  in  the  management  of  the  nursery,  fruit- 
garden,  and  orchard,  and  to  assist  in  the  selection  of  the 
best  varieties  for  cultivation.  It  does  not  claim  to  be  a 
complete  work  on  the  pomology  of  the  country,  but  aims 
to  give  full  descriptions  only  of  valuable  or  promising 
fruits  suited  to  the  country  at  large,  or  which  may  have 
been  popular  in  certain  distri6ls.  Varieties  which  are 
very  little  known,  whose  position  or  value  is  undeter- 
mmed,  or  which  have  been  found  unworthy  of  further 
attention,  are  consigned  to  the  general  Descriptive  List 
and  Index,  where  their  leading  chara6teristics  are  briefly 
noticed. 

As  some  confusion  would  result  from  a  promiscuous 
assemblage  of  all  the  different  varieties,  a  systematic 
arrangement  has  been  adopted  for  the  principal  fruits. 


^73-/ 


iv  Preface. 

By  placing  them  under  separate  and  chara6leristic  heads, 
the  cultivator  is  enabled  to  distinguish  and  remember 
each  sort  with  more  readiness  than  where  all  are  thrown 
indiscriminately  together.  The  names  of  those  fruits 
which  have  been  proved  of  the  greatest  general  value  or 
which  have  received  a  large  vote  in  their  favor,  either  in 
particular  regions,  or  throughout  the  country,  are  distin- 
guished by  being  printed  in  small  capitals.  One  of  the 
chief  points  for  determining  the  classification  is  the  time 
of  ripening ;  and  the  principal  fruits  are  separated  into 
summer,  autumn,  and  winter  sorts.  As  the  time  of 
ripening,  however,  varies  several  weeks  in  different  parts 
of  the  country,  and  no  exa6l  line  could  be  drawn  for  these 
three  divisions,  it  would  be  stri6tly  correct  to  classify 
them  as  early^  medium^  and  late.  With  this  understand- 
ing, however,  the  terms  used  will  answer  the  purpose,  and. 
will  not  mislead. 

The  limits  of  the  work,  and  the  condensed  chara6ler 
of  the  descriptions,  have  often  forbidden  a  reference  to 
authorities.  A  general  acknowledgment,  however,  is  due 
to  the  works  of  Charles  Downing  and  P.  Barry,  of  New 
York  ;  of  F.  R.  Elliott,  of  Ohio,  and  Wm.  N.  White,  of 
Georgia ;  and  to  Hoveys  Magazine,  the  Gardenef^s 
Monthly,  the  Horticulturist,  and  Album  de  Pomo logic,  for 
descriptions  of  new  or  rare  varieties.  The  author  is  also 
specially  indebted  to  Marshall  P.  Wilder,  of  Boston, 
President  of  the  American  Pomological  Society ;  to 
Charles  Downing,  of  Newburgh  ;  and  to  Ellwanger  and 
Barry,  of  Rochester,  for  much  valuable  information 
received  in  various  ways. 


CONTENTS. 


Part  I.   General  Principles  and  Practice. 

CHAPTER  I. 
Incioductory  remarks,  7— Profits  and  advantages  of  Fruit  Culture,  8 — Beneficial  efFe<5ls,  9. 

CHAPTER  II. 
Leading  principles  in  the  growth  of  Trees,  10 — Strudlure  of  Plants,  11— Stem  and  Branches, 
13 — Buds,  14— Leaves,  15— Process  of  Growing,  16 — Flowers,  19 — Species  and  Varie- 
ties, 21. 

CHAPTER  IIL 
Produclion  of  new  varieties,  22 — By  crossing,  23. 

CHAPTER  IV. 
Propagation   of  sorts,  27 — Cuttings,  28 — Layers,  30 — Grafting,  32 — Saving  mice-gnawed 
trees,  38 — Budding,  39. 

CHAPTER  V. 

Soils,  44 — Manures,  45 — Situation  for  orchards,  46 — Enclosures  and  Hedges,  49. 

CHAPTER  VL 

Preparation  of  the  soil,  54 — Laying  out  orchards,  55 — Transplanting,  57 — Watering,  63 — 
Mulching,  64— Heeling  in,  65— Distances,  68. 

CHAPTER  VII. 

Cultivation  of  the  soil,  70— Renovating  old  trees,  75— Manuring  orchards,  76. 

CHAPTER  VIII. 
Principles  and  practice  of  pruning,  78 — Time  for  pruning,  80 — Giving  the  desired  form,  82 — 
Making   the  dut,   84— Pruning  young  apple  trees,   85— Pyramids,    87 — Pruning  old 
orchards,  91 — Pruning  the  peach,  92 — Root  pruning,  95. 

CHAPTER  IX. 

Tools  and  implements,  97— Labels,  103. 

CHAPTER  X. 
Thinning  fi-uit,   107 — Gathering,  108 — Assorting  and  packing  for  market,  11 1 — Keeping 
fi"uit,  117 — Preserving  by  artificial  means,  121. 

CHAPTER  XI. 
Fruits  to  supply  a  family,  127— Plan  of  fruit  garden,  128. 


vi  Contents. 

CHAPTER  XII. 

Management  of  nurseries,  133 — Planting  seeds,  137 — Cultivation,  138 — Budding  and  grafting. 
138 — Digging  and  packing,  140. 

CHAPTER  XIII. 

Insects  and  diseases,  144— Orchard  caterpillar,  144 — Borer,  145 — Apple-worm,  147 — Aphis 
147 — Bark-louse,  148 — Canker-worm,  149 — Peach-grub,  150 — Curculio,  152 — Rose-bug, 
156 — Currant-worm,  156— Thrips,  157 — Flea-beetle,  157— Blight.  157 — Black-knot, 
x6o — Leaf-blight,  161 — Yellows,  161 — Mildew,  162. 

CHAPTER  XIV. 
Terms  used  in  describing  fruits,  164. 


Part  II.     The  Different  Kinds  of  Fruits. 

CHAPTER  I. 
The  Apple. — Budding— Root-grafting,  177 — Planting  orchards,  182— Pruning,  184— Grafting 
old  trees,  185 — Depredators,  186— Changes,  187 — Dwarf-apples,  187— Descriptions  of 
varieties,  189. 

CHAPTER  II. 
The  Pear. — Propagation,  234 — Dwarf-pears,  236 — Arrangement  of  varieties,  241 — Descrip- 
tions of  varieties,  250 — Re-grafting  large  trees,  296. 

CHAPTER  III. 
The  Quince,  299 — Varieties,  301. 

CHAPTER  IV. 
The  Peach  and  Ne(5larine,  301— Propagation,  303— Raising  in  Pots,  308— Ripening  by  fire- 
heat,  316 — Winter  protection,  311 — Descriptions  of  varieties,  314 — Nectarines,  328. 

CHAPTER  V. 
The  Apricot. — Culture,  331 — Varieties,  332. 

CHAPTER  VI. 
The  Plum. — Raising  the  young  trees,  336— Descriptions  of  varieties,  337. 

CHAPTER  VII. 
The  Cherry. — Propagation,  360 — Soil,  361 — Dwarf  Cherries,  362 — Descriptions  of  varie- 
ties, 364. 

CHAPTER  VIII. 
The  Grape,  376 — Propagation,  377 — Layering,  377 — Cuttings,  379— Single  buds,  380— -Root- 
graftmg.    383— Traming,    384 — Transplanting,    384— Trellis,     385 — Training    on    the 
trellis,  387 — Pruning,  388 — Soil,  392 — Distances,  393 — Grape-houses,  393 — Descriptions 
of  varieties,  399. 

CHAPTER  IX. 
The  Strawberry. — Cultivation,  411 — Transplanting,  412 — Descriptions  of  varieties,  429. 

CHAPTER  X. 
The  Currant  and  Gooseberry,  426 — Varieties  of  the  Currant,  427— Of  the  Gooseberry,  429. 

CHAPTER  XI. 

The  Raspberry  and  Blackberry,  432— Varieties  of  the  Raspberry,  433— Culture  of  the  Black 
berry,  437— Varieties,  438. 

Sele<5t  Lists  of  Fruits,  439. 
Monthly  Calendar  of  Work,  449. 
Descriptive  Catalogue  and  Index,  455. 
General  Index,  507. 
Glossary,  510. 


THE 


American      Jt^ruit      (^ulturist 


CHAPTER   I. 

INTRODUCTORY   REMARKS.  * 

It  is  scarcely  necessary  at  the  present  time,  when  so  many  are 
engaged  in  the  culture  of  fruit-trees,  to  go  into  an  argument  to  show 
its  advantages.  The  most  convincing  proof  is  furnished  by  the  fruit 
itself ;  whether  it  be  from  the  single  loaded  plum  or  apricot-tree  in 
the  narrow  yard  of  the  townsman,  or  the  broad  orchard  bending 
under  the  myriads  of  delicious  specimens  on  the  spacious  grounds 
of  the  farmer. 

The  climate  and  soil  of  our  country  afford  unequalled  facilities  for 
the  cultivation  of  fruit.  A  rich  treasure  lies  within  the  reach  of  its 
inhabitants,  in  the  profusion  of  delicious  kinds  which  successive 
months  may  be  made  to  supply.  Yet,  but  few  have  availed  them- 
selves fully  of  these  advantages.  Even  the  rapid  increase  of  fruit 
culture  within  the  past  few  years  has  but  thinly  spread  its  bounties 
over  a  widely-expanded  and  thickly-peopled  territory. 

In  traversing  the  country,  neat  cottages  and  comfortable  farm- 
houses are  seen  everywhere  interspersed,  and  plenty  is  indicated  by 
loaded  orchards  and  abundant  harvests.  But  how  few  of  the  pros- 
perous owners  are  fully  aware  of  the  rare  delicacies  their  fertile  lands 
are  capable  of  yielding.  How  many  cultivate  enough  of  the  best 
peaches  to  obtain  "  from  the  loaded  bough  the  mellow  shower,"  for 
ten  successive  weeks  ?  What  number  know  that  plums,  rich,  juicy, 
and  bloom-dusted,  may  be  had  fresh  from  the  tree,  from  early  wheat- 
harvest  till  the  ground  freezes  in  autumn  ?     Who  among  them  par- 


8  Introductory   Remarks. 

take  of  the  fifty  best  melting  pears,  out  of  the  thousand  varieties 
which  have  fruited  in  this  country  ?  And,  especially,  who  pra6lically 
knows  that  a  whole  yearly  circle  of  fruits  is  within  his  reach,  begin- 
ning with  the  most  refreshing  strawberries,  raspberries,  and  cherries, 
for  early  summer ;  including  the  richest  plums,  apricots,  peaches,  and 
nectarines,  for  summer  and  autumn  ;  and  closing  with  high-flavored 
pears,  apples,  and  grapes,  extending  their  season  of  ripening  through 
all  autumn  and  winter,  and  far  into  the  succeeding  spring  ?  Hap- 
pily, the  number  of  cultivators  is  rapidly  increasing,  who  may  place 
upon  their  tables  many  deUcious  sorts,  on  almost  any  day  of  the 
entire  year. 

The  cultivation  of  fruit  has  been  retarded  by  a  mistaken  estimate 
of  the  time  required  for  young  trees  to  come  into  bearing.  But  this 
error  is  fast  disappearing  before  skilful  culture.  It  is  become  well 
known,  that  he  who  plants  trees,  plants  for  himself,  as  well  as  for  his 
children.  Bad  treatment  may  long  retard  the  growth  and  bearing  of 
a  tree.  Enveloped  in  weeds  and  grass,  what  young  plant  could 
flourish  .''  What  farmer  would  think  a  moment  of  raising  good  corn 
in  the  thick  and  tall  grass  of  a  meadow  "i  No  wonder,  then,  that  a 
young  tree,  similarly  treated,  lingers  in  feebleness  and  disease.  But 
give  it  for  a  few  years  a  mellow,  clean,  and  fertile  soil,  and  wide- 
spreading  branches  will  soon  bend  under  copious  loads  of  fruit.  To 
adduce  instances  :  in  a  single  garden,  apple-trees,  the  fifth  year  from 
setting  out,  yielded  a  bushel  each  ;  peach-trees,  the  third  summer, 
bore  three  pecks  ;  and  a  Bartlett  pear,  two  years  from  transplanting, 
gave  a  peck  of  superb  fruit ;  none  of  them  were  an  inch  in  diameter 
when  transplanted,  nor  was  their  treatment  better  than  that  which 
every  good  farmer  gives  his  carrots  and  potatoes. 

The  profits  arising  from  the  cultivation  and  sale  of  the  best  fruit 
are  becoming  well  understood  by  skilful  planters.  Even  under  ordi- 
nary management,  good  apple  orchards  yield  more  than  the  best 
farm  crops.  From  fifty  to  one  hundred  dollars  per  acre  is  a  com- 
mon yearly  return  ;  while  to  those  who  give  their  orchards  the  best 
attention  in  culture  and  pruning,  and  carefully  thin  out,  assort,  pack 
in  the  best  manner,  and  ship  to  markets  where  their  reputation  is 
known,  the  finest  sorts  have  often  yielded  an  annual  return  of  two  to 
three  hundred  dollars  per  acre.  With  such  fruits  as  strawberries, 
grapes,  and  pears,  where  more  knowledge  and  skill  are  required  in 
raising,  picking,  and  marketing,  still  larger  profits  have  been 
obtained.  Strawberries,  as  commonly  raised,  bring  an  annual  return 
of  two  or  three  hundred  dollars  per  acre  ;  but  the  best  managers, 
who  obtain  large  and  delicious  fruit  by  high  culture,  clipping  the 


Introductory  Remarks.  g 

runners,  assorting  and  packing,  and  securing  beforehand  good  mar- 
kets, rarely  fail  of  obtaining  eight  hundred  to  one  thousand  dollars. 
Isabella  grapes  have  commonly  yielded,  by  good  management,  a  net 
profit  of  three  to  five  hundred  dollars  annually,  except  in  unfavorable 
seasons,  and  the  Delaware  a  much  larger  sum.  The  pear  crop, 
liable  to  many  vicissitudes,  has  frequently  yielded  five  hundred  dol- 
lars, and  sometimes  even  double  this  amount ;  and  will  doubtless 
continue  to  do  sO  to  those  who  understand  the  sele6lion  of  the  most 
produ6live  and  healthy  sorts,  and  the  proper  treatment  they  re- 
quire. 

It  is  not,  however,  merely  as  a  source  of  income  that  the  culfiva- 
tion  of  the  finer  kinds  becomes  profitable.  The  family  which  is  at 
all  times  supplied  with  delicious  and  refreshing  fruit  from  its  own 
gardens,  has  within  its  reach  not  only  a  very  important  means  of 
economy,  but  of  real  domestic  comfort.  An  influence  is  thus  intro- 
duced of  an  exalted  chara6ler ;  a  tendency  is  dire6lly  exerted  to- 
wards the  improvement  of  the  manners  of  the  people.  Every 
addition  to  the  attra6lions  of  home  has  a  salutary  bearing  on  a 
rising  family  of  children.  The  difference  between  a  dwelling  with 
well  planted  grounds,  and  well  furnished  with  every  rural  enjoyment, 
and  another  where  scarcely  a  single  fruit-tree  softens  the  bleakness 
and  desolation,  may,  in  many  instances,  to  a  young  man  just 
approaching  a6live  life,  prove  the  turning  influence  between  a  life  of 
virtue  and  refinement  on  the  one  hand,  and  one  of  dissipation  and 
ruin  from  the  effe6ls  of  a  repulsive  home,  on  the  other.  Nor  can 
any  man,  even  in  the  noon  or  approaching  evening  of  life,  scarcely  fail 
to  enjoy  a  higher  happiness,  with  at  least  an  occasional  intercourse 
with  the  blossoming  and  loaded  trees  which  his  own  hand  has 
planted  and  pruned,  than  in  the  noise  of  the  crowd  and  tumult  of  the 
busy  world. 

I* 


CHAPTER  11. 

LEADING  PRINCIPLES   OF  THE  GROWTH   OF  TREES. 

The  formation  of  a  large  tree  from  a  minute  seed,  is  one  of  the 
most  interesting  and  wonderful  occurrences  in  nature.  It  is  import- 
ant that  the  fruit  culturist  should  so  understand  the  process  as  to 
know  what  will  hasten  it  on  one  hand,  or  retard  it  on  the  other.  By 
understanding  these  principles,  the  necessary  rules  will  be  greatly 
simplified,  and  the  dire6lions  rendered  more  clear  and  obvious. 

GERMINATION. 

The  first  movement  of  the  seed  towards  forming  a  new  plant  is 
termed  germination.  After  the  plant  is  formed,  and  its  growth  is 
carried  on  through  the  agency  of  its  leaves,  the  process  is  termed 
vegetation;  the  latter  immediately  following  the  former. 

To  produce  germination,  seeds  require  heat,  moisture,  and  air,  but 
not  light.  It  will  be  observed  that  these  three  requisites  are  present 
when  seeds  are  slightly  buried  in  moist,  warm,  mellow  earth.  Heat, 
although  essential  to  all  seeds,  varies  in  the  degree  required  by  dif- 
ferent species.  The  chickweed,  for  instance,  will  vegetate  nearly 
down  to  the  freezing-point ;  while  tropical  or  hot-house  plants  often 
need  a  blood  heat.  Nearly  every  person  has  seen  proofs  of  the 
necessity  of  moisture  for  the  germination  of  seeds — indicated  by  the 
pra6lice  of  watering  newly-sown  beds.  The  florist  is  aware  that 
minute  seed,  which  cannot  be  planted  deep,  as  the  portulacca,  must 
be  kept  moist  by  a  thin  covering  or  shading.  It  is  often  requisite  to 
bury  seeds  to  a  considerable  depth,  in  order  to  secure  a  proper 
degree  of  moisture  to  start  them.  On  the  other  hand,  they  will 
sprout  on  the  surface  unburied,  if  kept  constantly  showered. 

The  third  requisite,  air,  is  an  important  one.  Seeds  may  be  kept 
dormant  a  long  time  by  deep  burying.  Nurserymen  have  often 
retained  the  vitaHty  of  peach-stones  for  a  year  or  two,  by  burying 
them  a  foot  or  more  in  compa6l  earth.  Other  seed  might  doubtless 
be  kept  for  a  time  in  the  same  way.     Planting  too  deep  is  often  fata? 


Leading  Principles  of  the  Growth  of  Trees. 


II 


to  the  success  of  a  crop.  The  seeds  of  noxious  weeds  remain  many 
years  buried  beneath  the  soil,  until  cultivation  brings  them  up,  mixes 
them  with  the  soft  mellow  surface,  accessible  to  air,  when  they  spring 
up  in  profusion  over  the  ground. 

As  a  general  rule,  seeds  germinate  and  grow  most  readily  when 
buried  to  a  depth  of  from  three  to  five  times  their  diameter,  in  soils 
of  ordinary  moisture. 

In  order  to  produce  germination,  moisture  must  find  ready  access 
to  the  interior  of  the  seed.  It  is  often  excluded,  if  the  coats  have 
been  allowed  to  become  too  dry.  The  thick  coverings  of  the  chest- 
nut, horse-chestnut,  and  many  seeds  of  similar  chara6ler,  if  left  a 
few  days  exposed  to  the  air,  become  so  hard  as  to  prevent  it.  To 
secure  success,  they  must  be  kept  moist  by  imbedding  them  in  moist 
sand,  leaf-mould,  or  moss,  from  the  moment  they  separate  from  the 
tree  until  planted  in  the  earth.  Apple  seeds  and  some  others,  which 
have  been  allowed  to  become  too  dry,  may  frequently  be  started  by 
scalding  and  then  exposing  them  to  the  a6lion  of  the  frost ;  and  by 
repeating  the  process  several  times,  there  is  greater  certainty  of  ger- 
minating. As  the  scalding  and  cooling  must  be  quickly  done,  por- 
tions not  larger  than  two  or  three  pounds  should  be  taken  at  a  time. 
The  obje6l  in  cracking  peach  and 
plum-stones  before  planting,  is  to 
admit  air  and  moisture— a  process 
which  is  also  hastened  by  subjedl- 
ing  them  to  freezing  and  thawing. 

The  Stru^ure  of  the  Pla?tt  or 
Tree. — All  plants,  in  the  first  place, 
are  manufa6lured  or  built  up  of 
innumerable  little  cells,  sacs,  or 
cavities.  These  are  usually  not 
over  a  five-hundredth  part  of  an 
inch  in  diameter,  and  in  many  plants 
they  are  still  smaller.  Fig.  i  ex- 
hibits a  small  part  of  the  young 
shoot  of  the  peach,  cut  across — the 
whole  shoot  presenting  at  least 
10,000  of  these  little  vessels,  only 
visible  under  a  good  microscope. 
The  branch  of  an  apple-tree,  an 
inch  in  diameter,  cut  across,  shows  about  one  million.  This  cellular 
structure  exists  throughout  the  roots,  stems,  shoots,  leaves,  flowers, 
and  fruit. 


Cross-section  of  the  sap-vessels 
young:  shoot  of  a  peach,  greatly  tnag-- 
nified^a,  bark  ;  b,  wood;  c,  pith. 


1 2  Leading  Principles  of  the  Growth  of  Trees. 

The  cells  of  plants  usually  vary  from  i -300th  to  i -500th  ol  an  inch 
in  diameter,  and  it  is  obvious  that  during  vigorous  growth  the  plant 
must  form  them  with  great  rapidity.  A  shoot  of  asparagus  increases 
the  length  of  one  cell  every  ten  seconds  ;  and  as  its  diameter  embraces 
many  thousands,  from  fifty  to  a  hundred  million  are  formed  every 
day.  The  building  up  of  the  plant  of  these  cells  has  been  compared 
to  the  ere6lion  of  a  house  by  the  successive  addition  of  bricks  ;  but 
if  as  many  bricks  were  daily  added  to  a  stru6lure,  they  would  be 
enough  to  make  a  building  daily  larger  than  the  great  pyramid  of 
Egypt,  or  the  Coliseum  at  Rome.  Yet  every  one  of  these  cells  is 
as  perfe6l  and  finished  as  the  finest  work  of  art. 

THE   ROOT. 


The  root  consists  of  several  parts.  The  main  root,  also  called 
the  tap  root,  is  the  large  central  portion,  extending  dire6lly  down- 
wards ;  the  lateral  roots  are  subdivisions  or  branches  of  the  main 

root ;  the  fibres  are  the 
small  thread-Hke  roots  pro- 
ceeding from  the  laterals  ; 
and  the  spongioles  or  sponge- 
lets,  are  the  porous  and 
spongy  extremities  of  the 
fibres,  when  they  are  ex- 
tending in  length,  and 
through  which  they  receive 
much  of  the  sap  from  the 
soil.  Fig.  2  is  a  greatly 
magnified  se6lion  of  a  spongelet. 

The  collar  is  the  point  of  union  between  the  root  and  the  stem,  but 
its  place  may  be  easily  changed  in  many  young  plants  by  banking 
up  the  stem,  which  will  emit  new  roots  above.  Or,  a  branch  may  be 
buried,  as  in  layering  grape-vines,  honeysuckles,  gooseberries,  and 
many  other  woody  plants.  Small  portions  of  roots  attached  to  a 
graft  will  often  produce  a  new  plant ;  this  is  especially  the  case  with 
the  grape  and  rose,  which  are  extensively  propagated  in  this  way  ; 
and  also  in  some  degree  with  the  apple,  of  which,  however,  when 
thus  root-grafted,  larger  portions  should  be  employed  of  the  roots 
of  one-year,  or  at  most  two-year  seedlings. 


Fig.   2. 
Greatly  magnified  spongelet. 


Leading  Principles  of  the  Growth  of  Trees. 


THE    STEM   AND    BRANCHES. 

As  roots  are  annual^  biennial^  or  perennial^  as  they  continue  liv- 
ing <?;/<?,  two^  or  more  seasons ;  so  the  stem  is  herbaceous  or  woody, 
as  it  grows  only  one  year  or  more — in  the  latter  instance  hardening 
into  wood.  Woody  plants,  when  small,  are  called  shrubs,  as  the 
rose,  gooseberry,  and  currant.  When  large,  they  are  trees,  as  the 
apple,  pine,  and  oak.  A  dwarf  apple,  made  small  by  budding  any 
common  variety  on  the  small  Paradise  stock,  becomes  a  shrub. 
Suckers  are  branches  springing  up  from  underground  stems  ;  some- 
times they  come  from  mutilated  roots.  Runners  are  creeping  stems, 
which  strike  roots  at  the  tips  and  form  leaves  there,  as  in  the  straw- 
berry. A  single  strawberry  plant  will  in  this  way  produce  a  hundred 
new  ones  or  more  in  a  summer  ;  and  by  care  ten  thousand  by  the  end 
of  the  second  year,  a  million  the  third,  and  so  on. 

Outside-growing  woody  stems  (or  those  which  are  two-cotyle- 
doned)  are  made  up  of  the  bark,  wood,  and  pith.  The  liber,  or  inner 
bark,  lies  next  the  wood  ;  and  the  rind  or  outer  bark,  on  some  trees, 
forms  gradually  into  a  thick,  hard,  corky  substance,  termed  cortical 
layers.  When  young  it  is  the  green  bark,  and  performs  an  office  in 
the  growing  plant  similar  to  that  of  the  leaves.  The  sap  descends 
from  the  leaves  through  the  inner  bark,  and  deposits  new  layers  of 
both  wood  and  bark  yearly.  Thus  the  newest  bark  is  inside,  and 
the  newest  wood  outside. 

Wood.  The  outer  wood,  which  is  the  youngest  and  freshest,  is 
called  the  alburnum  or  sap-wood.  The  heart-wood  is  the  older, 
harder,  and  usually  more  dried  portion  ;  and  it  bears  the  same  rela- 
tion to  the  sap-wood,  as  the  cortical  layers  do  to  the  liber.  The 
pith,  in  young  plants,  performs  a  useful  office  by  retaining  moisture  ; 
but  in  old  trees  it  becomes  dry,  shrivelled,  and  useless,  and  trees 
grow  as  well  where  it  has  been  cut  out. 

Branches.  These  consist  of  7nai7i  branches,  or  limbs  ;  secondary 
or  smaller  branches  ;  and  shoots,  or  the  extremities,  being  one  year's 
growth.  Thorns  are  a  modification  of  branches,  and  are  sometimes 
simple,  as  in  the  common  thorn  ;  or  branched,  as  in  the  honey- 
locust.  Ungrafted  pear-trees  often  present  all  the  intermediate  forms 
between  perfedt  branches  and  perfeft  thorns.  Prickles  grow  only 
from  the  bark,  and  when  the  bark  is  stripped  off  they  are  all  taken 
off  with  it ;  but  thorns  remain  attached  to  the  wood. 

Buds  are  of  two  kinds,  leaf  2ind  Jlower.  The  former  grow  into 
branches,  the  latter  produce  fruit.  To  distinguish  these  buds  is  of 
great  importance  to  the  cultivator  of  fruit-trees.     In  Fig.  3,  A  repre- 


14  Leading  Priftciples  of  the  Growth  of  Trees. 


Leaf  and  flower  buds,     b,  3,  flower  buds ; 
c,  c,  leaf  buds. 


sents  a  portion  of  the  branch  of  a  pear-tree,  and  b^  b,  b,  are  flowei 

or  fruit-buds  on  the  extremi- 
ties of  short  spurs  termed 
fruit-spurs  ;  and  c,  is  a  leaf- 
bud  on  a  one-year  shoot.  B 
exhibits  these  two  kinds  of 
buds  as  seen  on  the  cherry, 
b,  b,  being  the  rounded  fruit- 
buds,  and  c,  c,  the  sharper 
leaf-buds. 

Causes  of  this  difference. 
When  young  trees  grow  ra- 
pidly, all  their  buds  are  leaf- 
buds  ;  when  they  become 
older  and  grow  more  feebly, 
many  of  them  become  flower 
or  fruit-buds.  One  is  the  re- 
sult of  rapid,  and  the  other 
of  slow  growth.  Check  the 
growth  of  a  young  tree  by 
transplanting  it,  or  by  root-pruning,  or  by  negleding  cultivation,  or 
allowing  it  to  grow  with  grass,  and  many  fruit-buds  will  be  found 
upon  it,  and  it  will  bear  early.  But  as  the  growth  is  unnaturally 
enfeebled,  the  fruit  is  not  always  of  the  best  quality.  The  natural 
diminution  of  vigor  from  increased  age  furnishes  better  fruit.  Fruit- 
buds  are  likewise  produced  by  checking  the  free  flow  of  the  sap  in 
grafting  on  dissimilar  stocks  ;  as,  for  example,  the  pear  on  the  quince, 
producing  dwarf  pear-trees.  The  fruit-spurs  shown  by  A,  Fig.  3, 
are  nothing  more  than  stunted  shoots,  originally  produced  from  leaf- 
buds,  but  which,  making  little  growth,  have  become  fruit-bearers. 
The  vigorous  one-year  shoot  of  the  cherry,  B,  is  mostly  supplied 
with  leaf-buds,  but  the  short  spurs  on  the  second  year's  wood,  which 
are  but  dwarfed  branches,  are  covered  with  fruit-buds,  with  only  a 
leaf-bud  in  the  centre. 

It  is  not,  however,  always  the  slowest-growing  kinds  of  fruit-trees 
that  bear  soonest.  There  appears  to  be  a  constitutional  peculiarity, 
with  different  sorts,  that  controls  the  time  of  beginning  to  bear. 
The  Bartlett,  Julienne,  and  Howell  pears,  vigorous  growers,  bear 
much  sooner  than  the  Dix  and  Tyson,  which  are  less  vigorous. 

By  pruning  away  a  part  of  the  leaf-buds,  the  fruitfulness  of  a 
tree  may  be  increased  ;  and  by  pruning  away  the  fruit  spurs,  bear- 
ing may  be  prevented,  and  more  vigor  thrown  into  the  shoots. 


Leading  Principles  of  the  Growth  of  Trees.  1 5 

Buds  are  lateral^  when  on  the  side  of  a  shoot ;  and  terminal, 
when  on  the  end.  Terminal  buds  are  nearly  always  leaf  buds,  and 
usually  being  larger  and  stronger  than  others,  make  stronger  shoots. 
All  buds  are  originally  formed  as  leaf  buds,  but  the  more  feeble  are 
generally  changed  to  fruit  buds.  Now,  it  happens  that  on  many 
kinds  of  trees,  the  feebler  buds  are  on  the  lower  parts  of  shoots  (by 
lower  is  meant  furthest  from  the  tip),  and  these  consequently  often 
change  to  fruit-buds.  This  change  in  some  kinds  of  trees,  as  cherry 
and  plum,  takes  place  the  year  after  they  are  formed  ;  and  in  others 
the  same  year,  as,  for  instance,  in  the  peach  and  apricot.  This 
transformation  is  a  very  curious  process,  and  is  efFe<5ted  by  the  em- 
bryo leaves  changing  to  the  organs  of  the  flowers.  A  contrary 
change  of  stamens  to  flower  leaves  produces  double  flowers. 

Latent  Buds.  Only  a  small  proportion  of  all  the  buds  formed 
grow  the  second  year  ;  the  rest  remain  dormant  or  latent  for  years, 
and  are  made  to  grow  and  produce  shoots  only  when  the  others  are 
destroyed. 

Adventitious  Buds  are  produced  by  some  trees  irregularly  any- 
where on  the  surface  of  the  wood,  especially  where  it  has  been 
mutilated  or  injured ;  and  they  form  on  the  roots  of  some  trees 
which  are  cut  or  wounded.  In  these  cases  such  trees  may  be 
usually  propagated  by  cuttings  of  the  roots. 

Leaves.  These  are  commonly  made  up  of  two  principal  parts,  viz. 
the  framework,  consisting  of  the  leaf-stalk,  ribs,  and  veins,  for 
strengthening  the  leaf,  and  supplying  it  with  sap  ;  and  the  green 
pulp,  which  fills  the  meshes  or  interstices.  The  whole  is  covered 
with  a  thin  skin  or  epidermis.     The  green  pulp  consists  of  cells  of 

various  forms,  with  many  air-spaces  be-     .«- 

tween.  The  cells  are  commonly  placed  r:=;(!==il=3^jO^DOCIir 
very  compa6lly  together  on  the  upper 
side  of  the  leaf,  and  more  loosely,  or  with 
air-spaces,  on  the  lower  side — hence  the 
reason  that  leaves  are  usually  lighter- 
colored  below.  Fig.  4  is  a  highly  mag- 
nified se6lion  of  a  leaf,  showing  the  green 
cells,  air  spaces,  and  epidermis  above 
and  below.  Leaves  have  also  breathing 
pores,  through  which  moisture  and  air  i2QD^j 
are     absorbed,    and     vapor    given     off.  Fig.  4. 

They  are  so  small  as  to  require  a  good    Magnified  cross  seaion  of  leaf. 
microscope   to   discover   them  ;    and  they  vary  in  different  plants 
from  1,000  to  170,000  on  a  square  inch  of  surface.     The  apple  and 


1 6  Leading  Principles  of  the  Growth  of  Trees. 

pear  have  about  25,000  or  30,000,  and  the  white  Hly  about  60,000 
to  the  square  inch.     They  are  mostly  on  the  lower  side  of  the  leaf. 
Fig.  5  represents  the  pores  on  an  apple-leaf.     Leaves  are  a  contri- 
vance for  increasing  the  surface  exposed  to  the  air  and  sun. 
^'^^  Prof.  Gray  says  the  Washington  elm  at  Cambridge  was  es- 
'       *  timated  to  bear  "  seven  million  leaves,  exposing  a  surface 
of  200,000  square  feet,  or  about  five  acres  of  foHage."     A 
§£^  common  fully  grown  apple-tree  has  from  three  to  five  hun- 
^  dred  thousand  leaves,  and  the  breathing  pores  they  all  con- 
Fig.  3.    tain  must  be  more  than  a  thousand  million. 

THE   PROCESS   OF   GROWING. 

Water  is  absorbed  by  the  roots,  and  undergoes  a  very  slight 
change  ;  matter  from  the  cells  of  the  root  is  added  (as  sugar,  in  the 
maple),  and  it  is  then  denominated  sap.  It  passes  from  cell  to  cell 
upwards,  through  the  sap-wood,  until  it  reaches  the  leaves.  The 
cells  being  separate,  and  not  continuous  tubes,  it  is  conveyed  from 
one  to  another  through  a  great  number  of  partitions ;  in  the  bass- 
wood,  for  example,  which  has  very  long  cells,  it  passes  about 
2,000  partitions  in  rising  a  foot. 

When  the  sap  enters  the  leaf,  it  emerges  from  the  dark  cells 
through  which  it  has  been  passing,  and  is  spread  out  to  the  light  of 
the  sun.  A  large  portion  is  evaporated  through  the  breathing 
pores,  and  it  becomes  thickened.  The  carbonic  acid  of  the  air,  and 
the  small  portion  of  the  same, acid  which  the  sap  contained  before  it 
entered  the  roots,  now  forms  a  combination  with  the  oxygen  and 
hydrogen  of  the  sap,  and  produces  the  triple  compound  of  oxygen, 
hydrogen,  and  carbon,  which  constitutes  woody  fibre — the  oxygen 
of  the  carbonic  acid  escaping.  This  escape  of  oxygen  may  be  seen 
by  placing  leaves  under  water  in  the  sunshine.  Innumerable  httle 
bubbles  of  oxygen  form  on  the  surface  of  the  leaves,  and  give  them 
a  silvery  appearance.  If  continued,  air-bubbles  rise  in  the  water, 
and  if  a  glass  tumbler  full  of  water  is  inverted  over  them,  pure  oxy- 
gen in  small  quantities  may  be  procured.  A  plant  growing  in  car 
bonic  acid  gas,  takes  the  carbon,  and  leaves  the  oxygen  ;  in  this 
way  changing  the  acid  to  oxygen.  Growing  plants  thus  perform  a 
most  important  office  by  purifying  the  atmosphere.  Fires  in  burning, 
and  animals  in  breathing,  consume  carbon,  combine  it  with  oxygen, 
and  then  throw  off  the  carbonic  acid  thus  formed.  This  acid,  being 
poisonous,  would  after  a  while  become  so  abundant  as  to  prove 
injurious  to  animal  fife,  were  it  not  for  the  wise  provision  by  which 


Leading  Principles  of  the  Growth  of  Trees.  1 7 

plants  consume  it  and  restore  the  oxygen.  Conne(Sted  with  this, 
there  is  another  interesting  proof  of  creative  design.  If  there  were 
no  carbonic  acid  in  the  air,  plants  could  not  grow  ;  but  one-twenty- 
five-hundredth  part,  as  now  exists,  suppHes  food  for  vegetation,  and 
does  not  affedl  the  health  of  animals  and  man. 

Leaves  require  sunlight  to  enable  them  thus  to  decompose  car- 
bonic acid.  It  does  not  go  on  in  a  dark  room,  or  in  the  night.  An 
excess  of  oxygen  in  a  plant  makes  it  pale  in  color,  and  either  sour 
or  insipid  in  taste  ;  an  excess  of  carbon  makes  it  dark  green,  high- 
flavored,  or  bitter.  Hence,  a  potato  growing  in  a  dark  cellar  is  pale 
or  white ;  hence  the  process  of  blanching  celery  and  sea-kale  to 
remove  the  bitter  taste.  Hence  also  the  reason  that  a  potato  much 
exposed  to  the  sun  imbibes  too  much  carbon,  and  becomes  bitter. 
Hence,  too,  strawberries  and  other  fruits  are  more  acid  when  hidden 
by  leaves  or  in  cloudy  weather ;  and  apples  on  the  thickly-shaded 
part  of  an  unpruned  tree  are  more  sour  and  imperfedl  than  where, 
by  good  pruning,  the  leaves  which  feed  them  are  fully  exposed  to  the 
light,  and  receive  a  proper  share  of  carbon. 

The  sap,  thickened,  reduced  in  bulk,  and  prepared  in  the  leaves, 
then  descends  through  the  inner  bark,  forming  a  layer  of  fresh,  half- 
liquid  substance,  between  bark  and  wood,  called  the  cambium — 
most  of  which,  by  hardening,  constitutes  a  new  layer  of  wood — a 
small  part  making  a  new  layer  of  bark.  The  annual  deposits  of 
new  wood  form  distindl  concentric  rings,  by  which  the  age  of  the 
tree  may  be  counted  when  the  trunk  is  cut  through.  That  this  is 
the  mode  by  which  wood  in  exogenous  trees  is  deposited,  may  be 
proved  by  an  interesting  experiment,  performed  by  slitting  the  bark 
of  a  young  tree,  lifting  it  up  carefully,  and  then  slipping  in  between 
wood  and  bark  a  sheet  of  tin-foil,  and  binding  the 
bark  on  again.  The  bark  will  deposit  layers  of 
wood  outside  the  tin-foil,  and  none  inside  ;  and  after 
a  lapse  of  years  the  concentric  rings  will  be  found  to 
correspond  exa6lly  with  the  time  since  the  opera- 
tion was  performed. 

The  descent  of  the  forming  wood  in  the  inner  bark 
may  be  shown  by  tying  a  ligature  around  a  growing 
branch,  or  by  removing  a  ring  of  bark.  The  down- 
ward currents  are  obstru6led,  like  that  of  a  stream 
by  a  dam,  and  the  new  wood  accumulates  above  the 
obstru6lion,  and  not  below,  as  shown  in  Fig.  6. 

In  Graftings  it  is  essential  that  some  portions  of 
the  cut  surfaces  uniting  the  stock  and  shoot  should  Fig.  5. 


1 8  Leading  Principles  of  the  Growth  of  Trees. 

be  placed  so  accurately  together  that  the  sap  may  flow  up 
through  the  alburnum  or  sap-wood  from  the  stock  to  the  shoot, 
and  back  again  through  the  inner  bark  of  the  shoot  to  that 
of  the  stock.  When  this  union  takes  place,  the  rest  of  the  cut 
faces,  even  if  some  distance  apart,  are  soon  cemented  by  the 
newly-forming  wood,  which  fills  all  the  vacant  space. 

In  Buddings  the  newly-set  bud  is  cemented  to  the  wood  of  the 
stock  by  the  cambium,  which  hardens  and  fastens  it.  The  next 
spring  the  bud  grows,  forms  a  shoot,  and  the  two  portions  become 
securely  united  by  the  new  wood.  Unless  there  is  enough  of  the 
cambium  to  cement  the  wood  to  the  stock,  the  operation  cannot 
succeed ;  and  this  is  the  reason  why,  with  vigorously  growing 
stocks,  which  are  depositing  much,  budding  succeeds  better  than 
with  feeble  growers,  where  but  little  of  this  cement  exists. 

The  rapidity  with  which  leaves  exhale  moisture,  is  shown  by 
severing  them  from  the  stem  in  dry  weather.  They  soon  wither 
and  become  dry.  Cut  a  shoot  from  a  tree,  and  throw  it  down  in 
the  sun's  rays,  and  it  will  quickly  shrivel,  in  consequence  of  the 
rapid  escape  of  its  moisture  through  the  leaves.  But  first  cut  off"  all 
the  leaves,  and  the  shoot  will  remain  plump  a  long  time.  This  is 
the  reason  that  it  becomes  necessary  to  remove  the  leaves  at  once 
from  scions  cut  for  budding. 

Hence  also  the  reason  that  plants  and  trees  are  so  liable  to  die  if 
transplanted  with  the  leaves  on,  a  disaster  which  may  be  partially 
prevented  in  trees  by  removing  the  leaves  ;  and  in  plants  or  cuttings 
with  leaves  on,  by  covering  them  immediately  with  a  bell-glass, 
which,  by  holding  the  watery  vapor,  keeps  a  humid  atmosphere 
about  them.  It  is  for  this  reason,  also,  that  when  young  trees  lose 
a  large  portion  of  their  roots,  a  part  of  the  top  must  be  cut  off",  to 
prevent  the  heavy  evaporation  which  all  the  leaves  would  occasion. 

A  sunflower  plant,  about  three  feet  high,  was  found  to  exhale 
from  its  leaves  in  very  dry  weather  between  one  and  two  pints  of 
water  in  a  day.  A  bunch  of  growing  grass  placed  beneath  a  cool 
inverted  glass,  soon  covered  the  sides  of  the  glass  with  condensed 
drops  from  the  vapor,  and  in  a  few  minutes  the  water  ran  down  the 
sides.  These  experiments  show  the  great  amount  of  water  needed 
by  growing  plants  ;  and  also  prove  the  mistake  which  some  persons 
commit,  by  leaving  weeds  to  grow  to  shade  the  ground  and  keep  it 
moist,  while  these  weeds  are  aftually  pumping  the  water  rapidly 
up  from  the  soil,  and  dissipating  it  through  their  leaves. 

The  absolute  necessity  of  leaves  to  the  growth  of  a  tree  is  shown 
by  the  fa6l  that  when  they  are  stripped  off  by  caterpillars,  the  tree 


Leading  Principles  of  the  Growth  of  Trees.  19 

ceases  to  grow  till  new  ones  expand;  and  if  often  repeated  it 
perishes.  When  the  leaves  of  young  pear-stocks  cease  to  a(5l,  in 
consequence  of  leaf-bhght,  the  tree  no  longer  grows  ;  cambium 
ceases  to  form,  and  they  cannot  be  budded.  An  interesting  illustra- 
tion of  the  office  of  leaves  occurred  to  the  writer  a  few  years  since  : 
A  yellow  gage  plum-tree  set  a  heavy  crop  ;  but  when  the  fruit  was 
nearly  grown,  all  the  leaves  dropped.  The  fruit  remained  green, 
flavorless,  and  stationary,  until  a  new  crop  of  leaves  came  out.  It 
then  finished  growing,  acquired  a  golden  color,  and  a  rich,  excellent 
flavor. 

Perfe6l  fruit  requires  perfe6l  leaves ;  and  thick,  crowded,  half- 
grown  leaves,  give  small  fruit  with  poor  flavor.  The  great  object  of 
pruning,  and  of  summer  pruning  especially,  is  to  give  plenty  of 
good,  healthy,  and  not  crowded  foliage,  and  the  crop  will  also  be 
good. 

The  green  bark  of  trees  and  plants  performs  an  office  similar  to 
that  of  the  leaves  ;  and  in  connexion  with  the  cells  adjoining,  ap- 
pears to  fulfil  sometimes  an  office  which  the  leaves  fail  to  accom- 
plish. This  is,  preserving  the  identity  of  the  species  or  variety. 
For  example,  bud  a  pear-tr^e  on  a  quince.  All  the  wood  above  the 
place  of  union  will  be  pear-wood  ;  all  below  will  be  quince.  All  the 
supphes  which  come  from  the  pear-leaves  change  to  quince-wood 
the  moment  they  pass  this  point ;  and  if  the  budding  is  performed 
when  the  quince-stock  is  smaller  than  a  quill,  yet  all  the  wood 
below,  when  it  becomes  a  large  tree,  will  still  be  perfe6l  quince- 
wood,  as  is  shown  when  any  chance  shoots  or  suckers  spring  up 
from  below.  Or  bud,  for  example,  the  Northern  Spy,  which  has 
dark  bark,  with  the  Bellflower,  which  has  yellow  ;  and  again,  bud 
the  snow-apple,  which  has  dark-colored  bark,  on  the  Bellflower,  and 
the  light-colored  Sweet  Bough  on  this — each  being  an  inch  above 
the  last  budding.  Successive  dark  and  light  bark,  the  peculiarity  of 
each  variety,  will  remain  as  long  as  the  tree  grows ;  showing  con- 
clusively that  the  bark  performs  the  finishing  process  in  the  manu- 
fa(5ture  of  the  new  wood. 


FLOWERS. 

The  objefl  of  the  flower  is  the  produ6lion  of  seeds,  and  through 
them  the  reprodu6lion  of  new  plants.  The  prote6ling  organs  of 
each  are,  the  calyx  outside,  which  is  usually,  not  always,  green  ;  and 
the  corolla,  or  flower  leaves,  of  various  colors,  which  are  next  within 


20  Leading  Principles  of  the  Growth  of  Trees. 


the  calyx.     The  essetitial  parts  of  the  flowers  are  the  stamens  and 
pistils.     Fig.  7  represents  an  enlarged  flower  of  the  cherry,  cut 

through  the  middle,  showing  the 
small  calyx,  the  large  corolla,  the 
many  stamens,  and  the  single 
pistil.  Fig.  8  is  a  magnified 
flower  of  the  purslane,  showing 
several  pistils.  The  head  of  the 
stamen  (3,  Fig.  9)  is  called  the 
anther.  It  contains  a  powder 
called/^//^«,  which  is  discharged 
by  the  bursting  of  the  anther, 
the  pollen  being  the  fertilizing 
matter,  essential  to  the  produc- 
tion and  growth  of  the  new  seed.  The  thread-like  stalk  of  the 
stamen  {a)  is  called  the  filajnent.  The  pistil  (Fig.  10)  consists  of 
the  stigma^  c,  at  the  top  ;  the  style,  b,  its  support ;  and  the  ovary,  a. 


Fig.  7. 
Flower  of  the  cJierry. 


Fig.  8. 
Purslane  flower. 


Fig.  9. 
Stamen. 


or  future  seed-vessel.  The  ovules,  d,  are  the  rudimentary  seeds. 
The  pollen  of  the  stamens  falls  on  the  stigma,  and  the  ovules  are 
fertilized  or  impregnated,  and  become  seeds. 

Sometimes  the  stamens  and  pistils  are  in  diiferent  flowers,  on  dif- 
ferent parts  of  the  plant.  A  familiar  instance  occurs  in  Indian-corn, 
the  "  silk"  being  the  pistils,  and  unless  these  are  impregnated  by  the 
pollen  of  the  anthers  at  the  top,  no  grains  of  corn  will  be  produced. 

Sometimes  the  staminate  and  pistillate  flowers  are  not  only  sepa- 
rate, but  are  on  distin6l  plants,  as  the  Buckthorn  and  Hemp.  The 
pistillate  flowers  are  said  to  bey^r///<?,  and  the  staminate  sterile,  and 
both  must  be  planted  near  each  other  in  order  to  obtain  fruit  or 
seed. 


Leading  Principles  of  the  Growth  of  Trees.  2 


Sometimes  the  stamens,  when  not  absent,  are  so  defedlive  that 
they  cannot  fertihze  the  pistils,  or  but  imperiedlly.  This  is  the  case 
with  what  are  termed  pistillate  strawberries ;  such,  for  example,  as 
Hovey's  Seedling  and  Burr's  New 
Pine.  In  order  to  produce  good 
crops,  some  other  variety  that  has 
perfefl  flowers  or  perfe6lly  develop- 
ed stamens,  as  the  Scarlet,  or  Wil- 
son, must  be  planted  near,  from 
which  the  wind  may  waft,  or  the 
bees  carry  the  pollen  to  the  imper- 
fe6l  flowers.  Fig.  1 1  represents  the 
flower  of  a  staminate  strawberry,  or  one  where  stamens  as  well  as 
pistils  are  perfe6l ;  Fig.  12  is  a  pistillate  flower,  the  stamens  being 
small,  and  containing  but  little  pollen  in  the  anthers.     Fig.  13  is  an 


Fig.  II.  Fig.  12. 

Staminate  flower.    Pistillate  flower. 


Fig.  13. 
Stamens  of  Scarlet  Strawberry. 


Fig.  14. 
Stamens  of  Hovey's  Seedling. 


enlarged  view  of  the  former,  a  being  the  stamens,  and  b  the  pistils. 
Fig.  14  is  a  flower  of  Hovey's  Seedling,  showing  at  a  the  dwarfed 
and  useless  stamens.  Sometimes  very  favorable  circumstances  will 
enable  these  dwarfs  to  afford  a  portion  of  pollen,  and  berries  will  be 
produced,  even  if  they  are  remote  from  other  fertilizing  varieties. 

SPECIES   AND   VARIETIES. 


Plants  and  animals  of  one  species  are  supposed  never  to  produce 
a  progeny  of  a  different  one,  no  matter  how  many  successive  gene- 
rations may  intervene.  Thus,  for  example,  the  seed  of  a  pear  never 
produces  an  apple,  these  being  distin<5l  species ;  but  it  gives  many 
different  sorts  of  pears,  which  are  only  varieties.  So  the  apple  pro- 
duces innumerable  varieties,  but  it  can  never  yield  a  pear,  a  quince, 
or  a  peach. 

The  knowledge  of  the  chara6ler  of  species,  and  their  affinities, 
would  frequently  prevent  the  blunders  which  grafters  commit,  in 
trying  to  make  the  peach  grow  on  the  willow  or  butternut. 


CHAPTER   III. 

PRODUCTION   OF  NEW  VARIETIES. 

The  tendency  is  more  or  less  common  with  all  plants,  when  suc- 
cessively produced  from  seed,  to  depart  from  the  chara6ler  first 
stamped  upon  them.  These  departures  give  rise  to  new  varieties. 
This  tendency  to  vary  is  increased  as  plants  are  removed  from  their 
native  localities  ;  and  in  an  eminent  degree  by  cultivation.  Planted 
in  gardens,  and  subje6led  to  high  culture,  repeated  and  successive 
sowings  often  develop  striking  changes  in  those  which  for  previous 
centuries  had  remained  unchanged.  By  a  constant  seleftion  of  seeds 
from  the  best,  a  gradual  improvement  on  the  original  is  efFe6led. 
Most  of  our  finest  fruits  doubtless  owe  their  existence  to  this 
improving  process. 

While  a  few  of  the  seedlings  from  such  improved  varieties  may 
become  still  further  improved,  a  far  greater  number  will  probably 
approach  towards  the  original  or  wild  state.  The  more  highly 
improved  the  fruit,  the  greater  the  difficulty  to  find  one  of  its  progeny 
which  shall  excel  or  equal  the  parent.  In  ten  thousand  seedlings 
from  those  high-flavored  apples,  the  Swaar  and  Esopus  Spitzen- 
berg,  it  may  be  quite  doubtful  if  any  shall  equal  in  quality  those 
fruits  themselves,  while  most  may  fall  considerably  below  them. 

The  improvements  efie6led  in  former  ages  were  doubtless  the 
result  of  accident,  as  the  ancients  were  ignorant  of  the  means  for 
their  systematic  accomplishment.  The  greatest  progress  in  the  art 
made  in  modern  times  was  effe6led  by  Van  Mons  in  Belgium,  and 
Knight  in  England. 

Van  Mons,  who  dire6led  his  labors  chiefly  to  the  pear,  obtained 
many  new  and  excellent  varieties,  by  a  constant  and  successive 
sele6lion  of  the  best  seedlings.  He  first  made  a  large  colleftion  of 
natural  stocks,  or  wild  pears,  choosing  those  which,  from  the  appear- 
ance of  the  wood  and  leaf,  he  had  reason  to  believe  would  be  most 
likely  to  give  the  best  fi-uit.  As  soon  as  the  first  of  these  bore,  he 
selefted  the  best,  and  planted  the  seeds.     Sele(5lions  were  again 


Produ6lion  of  New  Varieties,  23 

made  from  the  first  of  these,  and  so  on  in  continued  succession ; 
the  best  and  soonest  in  bearing  were  uniformly  chosen.  He  thus 
obtained  fruit  from  the  eighth  generation ;  each  successive  experi- 
ment yielding  an  improved  result  on  the  preceding.  He  had,  in  the 
early  part  of  this  series  of  experiments,  no  less  than  eighty  thousand 
trees ;  hence,  in  seledling  from  so  large  a  number,  his  chance  for 
fine  sorts  was  far  greater  than  from  a  small  collection ;  and  hence 
too  the  reason  why,  after  seven  or  eight  improving  generations,  he 
had  obtained  so  many  good  varieties.  In  the  early  stages  of  his 
operations,  he  found  "that  twelve  or  fifteen  years  was  the  mean 
term  of  time,  from  the  moment  of  planting  the  first  seed  of  an 
ancient  variety  of  the  domestic  pear,  to  the  first  fru6lification  of  the 
trees  which  sprang  from  them."  When  his  seedlings  were  at  the  age 
of  three  or  four  years,  he  was  able  to  judge  of  their  appearances, 
though  they  had  not  as  yet  borne  ;  such  only  were  taken  for  further 
trial  as  exhibited  the  strongest  probability  of  excellence.  It  is 
hardly  necessary  to  remark  that  in  all  these  trials,  the  young  trees 
were  kept  in  the  highest  state  of  cultivation. 

Van  Mons  maintained  that  by  sele6ling  and  planting  the  seeds  of 
the  first  crop  on  the  young  tree,  the  product  would  be  less  liable  to 
run  back  to  the  original  variety  than  where  the  seeds  were  taken 
from  the  fruit  of  an  old-bearing  or  grafted  tree  ;  and  to  this  practice 
he  chiefly  ascribed  his  success.  The  many  instances,  however,  of 
fine  seedlings  from  old  grafted  sorts,  throw  a  shade  of  doubt  over 
this  theory.  There  is  scarcely  a  question  that  the  same  extent  of 
labor  expended  in  crossing  varieties,   would  have  given  greater 


NEW  VARIETIES   BY   CROSSING. 

New  varieties  are  produced  in  crossing  by  fertilizing  the  stigma  of 
one  with  the  pollen  from  another,  as  described  in  the  preceding  chap- 
ter. The  simplest  instance  which  occurs  is  that  of  the  strawberry, 
the  pistillate  varieties  of  which  must  always  be  impregnated  with 
pollen  from  staminate  sorts.  Thus  the  seed  obtained  from  the  ber- 
ries of  every  pistillate  strawberry  are  crosses,  and  if  planted  will 
produce  new  varieties.  In  fruit-trees,  the  stamens  and  pistils  are  in 
the  same  flower,  and  the  chances  of  accidental  mixture  from  other 
trees  become  very  small,  unless  effeCled  by  insefts,  which,  becom- 
ing thickly  dusted  with  powder  from  one  flower,  plunge  into  the 
recesses  of  another,  and  effeft  a  cross-fertihzation.  Where  many 
varieties  grow  in  one  garden,  in  close  proximity,  cases  of  promiscu- 


24 


Produ6lion  of  New  Varieties. 


ous  intermixture  are  constantly  occurring.     The  crosses  thus  pro- 
duced are  shown  only  by  raising  fruit  from  the  seedlings. 

In  the  annexed  figure  of  the  pear-blossom  (Fig.  15),  the  five  central 
organs,  a,  are  the  pistils;  the  upper  extremity  of  each  is  the  stigjna. 
The  surrounding  thread-like  organs,  b,  are  the  stamens,  surmounted 
by  the  anthers.  When  the  flowers  open,  the  anthers  burst,  and 
discharge  the  pollen  on  the  stigma,  which  operates  on  the  embryo 
fruit  at  its  base. 


Flower  of  the  pear — a,  stigmas  ;  3, 
anthers. 


Fig.   16. 

Flower  of  the  pear,  with  the  anthers 
cut  out. 


The  produ6lion  of  new  varieties  is  greatly  facilitated  by  cross- 
impregnation,  or  by  fertilizing  the  pistil  of  one  variety  with  the  pol- 
len of  another.  This  was  performed  with  great  success  by  Knight. 
Sele6ling  two  varieties,  while  yet  early  in  flower,  and  before  the 
anthers  had  burst  and  discharged  the  pollen,  he  cut  out  with  a  fine 
pair  of  scissors  all  the  stamens,  leaving  the  pistils  untouched  (Fig. 
16).  When  the  stigma  became  sufficiently  mature,  which  was  indi- 
cated by  its  glutinous  surface,  he  transferred  the  pollen  of  the  other 
sort  on  the  point  of  a  camel's-hair  pencil.  Some  propagators  pre- 
fer the  point  of  the  finger  for  applying  the  pollen.  The  fruit,  thus 
yielded,  was  unchanged  ;  but  its  seeds  partook  variously  of  the  nature 
of  both  parents,  and  the  trees  growing  from  them  bore  new  and 
intermediate  varieties. 

For  the  success  of  such  experiments,  several  precautions  are 
requisite.  The  flower  must  be  deprived  of  its  stamens  before  it  has 
fully  expanded,  or  before  the  anthers  have  already  burst  and  scat- 
tered their  dust ;  the  pollen  must  be  procured  from  a  bursting  or 
fully  matured  anther,  when  it  will  be  dry  and  powdery  ;  the  stigma 
must  be  inoculated  as  soon  as  it  becomes  adhesive  or  glutinous, 
otherwise  it  may  be  fertilized  from  another  source,  and  then  the 
intended  pollen  cannot  possibly  take  effedl.  For,  a  stigma  once 
inoculated,  cannot  be  inoculated  again.     It  is  safest,  where  pradica- 


Produ£lion  of  New  Varieties.  25 

ble,  to  force  the  trees  by  artificial  heat  into  flowering  a  few  days  ear- 
Her  than  others,  so  as  to  be  secure  from  accidental  inoculations  of 
pollen  floating  in  the  air  ;  and  to  prevent  its  spread  by  bees,  to  apply 
a  temporary  covering  of  gauze,  or  thin  oil-cloth.  A  want  of  atten- 
tion to  these  minutiae  has  led  some  experimenters  to  fancy  they  had 
obtained  crosses,  when  they  had  only  natural  seedlings. 

To  obtain  new  varieties  of  certain  desired  quaUties,  select  two 
which  possess  those  qualities  separately,  and  seedlings  from  cross- 
ing will  be  likely  to  exhibit  these  qualities  combined.  Thus,  a  very 
early  pear  deficient  in  flavor,  as  the  Amire  Joannet,  might  furnish 
one  of  superior  quality  by  a  cross  with  a  better  and  later  sort,  as 
Dearborn's  Seedling.  Or,  a  small  and  very  rich  pear,  as  the  Seckel, 
might  give  us  one  of  the  larger  size  by  fertilizing  the  Bartlett.  A 
slow-growing  and  tender  peach,  as  the  Early  Anne,  might  be  ren- 
dered hardier  and  more  vigorous  by  an  intermixture  with  the  Early 
York  or  Cooledge's  Favorite.  But  it  must  be  remembered,  that 
there  is  a  tendency  in  such  highly  improved  sorts  to  deteriorate,  and 
that  out  of  thousands  of  seedlings,  perhaps  only  one  or  two  may  be 
fully  equal  to  the  original. 

The  following  mode  of  raising  crosses  of  the  grape  is  described 
by  G.  W.  Campbell,  who  has  experimented  largely : 

"  To  be  certain  of  success,  the  grape  blossom  must  be  opened  arti- 
ficially, before  its  natural  period  of  flowering,  and  all  the  anthers  or 
stamens  removed  before  the  pollen  or  fecundating  dust  is  formed, 
leaving  only  the  bare  germ,  with  the  stigma  unfertilized.  To  prevent 
the  possibility  of  impregnation  by  bees  or  inse6ls,  or  the  wind  con- 
veying pollen  from  other  sources,  the  prepared  blossom-bunch  is 
inclosed  in  a  tight,  oil-silk  case,  and  pollen  supplied  at  the  proper 
time  from  whatever  variety  it  is  proposed  to  cross,  or  hybridize  with. 
When  the  berries  swell,  and  commence  growing,  it  is  an  indication 
that  the  process  has  been  successful ;  and  the  oil-silk  covering  may 
then  be  removed,  the  bunch  carefully  labelled,  and  the  seeds  from 
these  berries,  when  planted,  are  expe6led  to  produce  crosses  or 
hybrids  having  chara6teristics  of  both  parents. 

"  I  have  also  tested  the  accuracy  of  my  experiments  in  various 
ways.  In  one  instance  I  prepared  a  bunch,  as  if  for  crossing,  by 
removing  all  the  stamens,  and  inclosed  it  in  the  usual  manner,  but 
applied  no  pollen.  Upon  removing  the  covering  some  days  after, 
every  berry  but  one  had  blasted,  and  fell  oiF  at  a  touch.  This  one 
berry,  being  from  some  cause  later  than  the  rest,  was  just  in  condi- 
tion to  receive  pollen,  which  I  supplied  from  the  Chasselas  Musqu^, 
and  produced  a  grape,  from  which  I  have  a  seedhng  that  may  prove 


26  Production  of  New  Varieties 

valuable.  Other  bunches,  prepared  at  the  same  time,  upon  the 
same  vine,  and  supplied  with  pollen  at  the  proper  time,  were  all  fer- 
tilized, and  produced  full  and  perfe6l  bunches.  The  Logan  and 
Taylor's  BuUitt  both  set  their  fruit  unevenly  and  imperfe6lly,  and 
produce  usually  small,  straggling,  and  unhandsome  bunches.  When 
fertilized  in  the  manner  above  stated  they  have  produced  handsome 
and  compa6l  bunches,  the  only  ones  of  that  character  upon  the  vines. 

"  Seedlings  almost  uniformly  indicate  their  parentage  by  their 
foliage.  That  of  hybrids  with  the  foreign  vines  is  usually  deeply 
lobed ;  often  having  much  more  the  form  of  the  foreign  than  the 
native  leaf,  although  grown  from  the  seed  of  the  native  parent. 
Some  have  foliage  intermediate  or  resembling  both  in  some  degree. 
Also,  in  the  crosses  between  natives,  some  resemble  one  parent  and 
some  the  other.     Others  again  seem  a  mixture  of  both." 

An  easier  process  is  to  plant  them  in  close  contadl,  so  that  the 
fruiting  branches  may  intermingle.  Out  of  a  large  number  of  seed- 
lings thus  obtained,  there  is  a  chance  of  a  fair  portion  of  them  being 
crosses.  It  was  in  this  way  that  Dr.  Kirtland  produced  the  seed  of 
all  his  new  and  excellent  varieties  of  the  cherry. 

When  a  cross  is  obtained  between  two  different  species,  instead  of 
between  mere  varieties,  it  is  termed  a  hybrid.  But  while  varieties 
of  the  same  species  intermingle  freely,  the  operation  rarely  succeeds 
between  fruits  of  different  species.  The  gooseberry,  currant,  and 
black  currant,  species  of  the  same  genus,  and  nearly  related,  have 
never  produced  a  hybrid.  Neither  has  any  ever  been  obtained 
between  the  apple  and  the  pear,  or  the  pear  and  the  quince.  But 
different  species  of  other  plants,  as  the  Heaths,  and  some  of  the 
Cacti,  intermingle  freely.  The  Rhododendron  will  fertilize  the 
Azaleas,  and  the  Red  Cedar  has  been  made  to  inoculate  the  Ameri- 
can Arbor-vitae,  though  both  these  examples  are  between  plants  of 
different  genera.  Hybrids  are  frequently  sterile  ;  or  if  they  possess 
the  power  of  reproduftion  by  seed,  the  progeny  returns  to  the  state 
of  one  or  the  other  of  its  parents. 


CHAPTER  IV. 

PROPAGATION  BY  BUDDING  AND  GRAFTING,  BY  LAYERS  AND  BY 
CUTTINGS. 

When  trees  are  raised  from  seeds,  as  before  stated,  there  is  no 
certainty  that  the  same  identical  variety  will  be  reproduced.  In 
many  cases,  the  shade  of  variation  will  be  scarcely  perceptible  ;  in 
others,  it  will  be  wide  and  distin6l.  It  hence  becomes  desirable  in 
preventing  a  return  towards  the  original  wild  state,  or,  in  other 
words,  to  perpetuate  the  identical  individual  thus  highly  improved, 
to  adopt  some  other  mode  of  propagation,  for  the  purpose  of  multi- 
plying trees  of  such  varieties  as  possess  a  high  excellence,  instead 
of  constantly  creating  new  ones,  with  the  hazard  of  most  of  them 
proving  worthless. 

It  will  be  distin6lly  remembered,  that  new  varieties  must  always 
spring  from  seeds  ;  but  the  same  individual  variety  can  be  multi- 
plied only  by  separating  the  buds,  or  shoots  bearing  the  buds,  of 
such  individual  plant.  As  an  example,  the  Fall  Pippin,  when  first 
produced  from  seed,  was  a  single  tree  of  a  new  variety.  The  my- 
riads of  Fall  Pippin  trees  now  existing,  are  only  multiplications  of 
the  branches  of  the  original.  This  multiplication  or  propagation  of 
varieties  is  effe6led  in  several  ways  :  i ,  by  Cuttings  ;  2,  Layers  ;  3, 
Grafting  ;  4,  Budding.  Without  these  means  of  propagation,  such 
delicious  sorts  as  the  Green  Gage  plum,  the  Elton  cherry,  and  the 
Seckel  pear,  could  never  have  been  tasted  except  as  picked  from 
the  single  parent  tree. 

In  the  multitude  of  different  modes  of  grafting  and  budding,  suc- 
cess must  depend  on  the  observance  of  certain  fundamental  princi- 
ples ;  a  brief  recapitulation  in  part,  of  some  of  these  laid  down  in 
the  second  chapter,  may  not  be  out  of  place. 

During  the  growing  season  of  a  fruit-tree,  the  sap  enters  at 
the  fibrous  roots,  passes  up  through  the  alburnum  or  sap-wood, 
ascends  to  the  extremities  of  the  branches,  and  is  distributed 
through  the  leaves.  Emerging  thus  from  the  dark  and  minute 
vessels  of  the  wood,  it  is  spread  out  and  exposed  to  the  a6tion 


28 


Propagation. 


of  the  light.  It  now  becomes  essentially  changed  in  character, 
enters  into  new  combinations,  and  is  charged  with  the  materials  for 
the  newly  forming  wood ;  it  descends,  not  through  the  sap-wood, 
but  through  the  inner  or  living  bark,  and  deposits  a  new  layer  be- 
tween the  bark  and  the  wood.  This  new  layer  being  soft  and  fresh, 
interposed  between  them,  causes  that  separation  known  as  the  peel- 
ing of  the  bark. 

The  sap  is  capable  of  flowing  sidewise,  through  lateral  openings 
in  the  vessels  or  microscopic  tubes.  Hence  some  trees  may  be  cut 
at  one  point  more  than  half  through  on  one  side,  and  at  another 
point  more  than  half  through  on  the  other  side,  without  intercepting 
the  upward  flow  of  sap,  as  in  Fig.  1 7.  This  lateral  motion  explains 
the  reason  why  a  graft  set  in  the  longitudinal  cleft  of  a  stock,  re- 
ceives the  sap  from  the  split  surfaces  of  the  cleft,  and  succeeds  as 
well  as  when  cross  sections  of  both  are  brought  into  contadl. 


iV' 


)  \ 


Fig.  17. 


Fig.  18.       Fig.  19. 


Fig.  20. 


iig.  21. 


TAe  downward  flow  of  sap,  causing  swellings,  callus,  and  roots 

I.  CUTTINGS. 


When  a  ligature  is  bound  closely  round  a  branch,  the  obstru6lion 
which  it  imposes  to  the  descending  juices,  causes  an  enlargement 
or  swollen  ring  above  the  ligature,  as  in  Fig.  18.  The  same  result  is 
produced  if  a  small  ring  of  bark  is  cut  out,  as  in  Fig.  19.  If  a  shoot 
is  taken  from  the  tree  before  the  leaves  expand,  and  plunged  into 
moist  earth  till  it  commences  growth,  the  descending  current  exud- 


Propagation. 


29 


ing  from  the  lower  extremity  forms  a  callus  or  ring  of  the  newly- 
formed  wood,  as  in  Fig.  20 ;  and  under  favorable  circumstances,  the 
granulations  forming  the  callus  emit  roots  into  the  soil  (Fig.  21), 
and  thus  a  new  plant  is  formed. 

Every  leaf-bud  on  a  fruit-tree  may  be  regarded  as  an  embryo 
branch,  and  capable  of  forming  a  tree  when  supplied  with  sepa- 
rate roots.  But  single  buds  do  not  contain  within  themselves  suffi- 
cient nutriment  to  sustain  vegetation  till  roots  are  formed,  without  a 
considerable  portion  of  the  alburnum,  or  sap-wood  attached  ;  hence 
the  superior  advantage  of  taking  an  entire  shoot  or  cutting. 

Propagation  by  cuttings  is  the  simplest  mode  of  multiplying  a 

variety.     It  consists  in  the  insertion  of  a  shoot  of  one  year's  growth 

into  the  soil ;  the  moisture  of  the  soil  renews  the  supply  of  sap,  the 

buds  swell,  the  leaves  expand,  and  the  descending  juices  expend 

themselves  in   the  produ(5lion  of  new  roots,  which 

shoot  downwards  into  the  soil.  Fig.  22. 

Under  ordinary  circumstances,  or  in  open  ground, 
this  mode  is  only  applicable  to  such  species  as  readily 
throw  out  roots,  as  the  currant,  gooseberry,  quince, 
and  grape.  Cuttings  of  the  apple  and  pear  can  only 
be  made  to  strike  root  in  the  Northern  and  Middle 
States  by  confining  the  moisture  under  glass,  while 
artificial  heat  is  applied. 

It  may  be  stated,  in  general,  that  cuttings  made  of 
the  ripened  wood  of  such  trees  as  have  a  large  pith, 
succeed  best  when  taken  off  with  a  portion  of  the 
preceding  year's  wood,  such  as  the  gooseberry,  cur- 
rant, vine,  fig,  etc.  With  large  and  strong 
shoots,  the  best  success  will  result  if  cut- 
tings are  separated  at  the  point  between  the 
one  and  two  years'  growth.  When  small 
side-shoots  are  used,  they  should  be  cut 
closely  to  the  main  stem,  so  as  to  secure 
the  collar  or  enlarged  portion  of  the  wood 
at  the  base  of  the  shoot.  Fig.  23.  Roots  are 
more  readily  thrown  out,  if  the  cut  is  made  immediately 
below  a  bud. 

The  best  time  to  take  off  cuttings,  in  ordinary  cases,  is 
in  autumn  and  winter.  The  autumn  is  preferable,  by  giv- 
ing time  for  the  wounded  se6lion  to  cicatrize,  preparing  it 
for  the  early  emission  of  roots  in  spring.  But  where  the 
soil  is  heavy  or  liable  to  heave  by  frost,  or  where  the  cuttings  are  of 


Fig.  22. 
Rooted  cutting. 


Fig.  23 
Cutting. 


-"■^1 


30  Propagation. 

tender  trees,  they  should  be  kept  in  damp  mould  in  a  cellar,  to  be 
planted  as  soon  as  the  frost  disappears  from  the  ground.  If  not 
taken  off  till  spring,  the  operation  must  be  performed  as  early  as 
possible.  In  ordinary  instances,  to  prevent  drying,  about  two- 
thirds  or  three-quarters  of  the  shoot  should  be  buried 
beneath  the  surface  ;  and  the  moisture  may  be  still  fur- 
1  ther  retained  by  a  covering  of  manure,  leaves,  or  moss, 

or  by  placing  them  under  the  shade  of  a  wall  or  close 
fence.  When  long,  like  the  grape,  they  should  be 
»  placed  sloping,  so  as  not  to  be  buried  too  deep  or  be- 
yond the  influence  of  the  sun's  warmth.  Failure  often 
results  from  a  negleft  to  press  the  soil  closely  about  tlie 
cutting. 

To  procure  young  plants  of  the  gooseberry  and  cur- 
rant with  straight,  clean  stems  at  the  surface,  and  free 
from  suckers,  it  is  only  necessary  to  remove  every  bud 
except  a  few  at  the  upper  end,  Fig.  24.  The  length 
may  be  from  eight  inches  to  a  foot. 
Fig.  24.  There  are  many  plants  easily  propagated  by  cuttings, 

^Cu^atu.      ^f  ^^  *wo  great  requisites  of  vegetation,  namely,  mois- 
ture and  warmth,  are  increased  by  artificial  means,  as 
in  a  hotbed  under  glass  ;    or  in  a  propagating-house,  under  sash,  or 
bell-glasses,  with  fire  heat  gently  applied  beneath. 

II.  LAYERS. 

A  layer  is  a  low  side-shoot  bent  down  and  buried  at  the  middle 
in  the  soil.  Fig.  25.  The  buried  portion  strikes  root,  when  it  is 
taken  oflf  and  planted  separately.     Its  advantage  over  a  cutting  is, 


Fig.  25.  Fig.  26. 

Layering.  Slitting  layers. 

that  it  is  nourished  by  the  parent  plant  while  the  roots  are  forming. 
Hence  many  plants  which  cannot  be  increased  by  cuttings,  and 


Propagation.  31 

indeed  with  great  difficulty  by  budding  and  grafting,  may  be  propa- 
gated readily  by  layers. 

When  roots  are  freely  emitted,  as  from  the  grape,  simply  bending 
the  middle  of  the  branch  into  the  soil  is  enough  to  insure  success. 
But  in  cases  of  difficulty,  other  expedients  are  resorted  to  ;  one  of 
the  most  common  is  to  split  a  portion  upwards,  immediately  under  a 
bud  (Fig.  26),  which  enables  the  newly  forming  roots  to  pass  freely 
and  at  once  into  the  soil,  without  the  resistance  of  the  thick  bark 
which  they  otherwise  must  pierce.  Sometimes  the  branch  is  cut 
partly  off  to  intercept  the  downward  passage  of  the  fluids,  and  in- 
duce them  to  form  into  roots.  At  other  times  a  wire  ligature,  or  the 
removal  of  a  narrow  ring  of  bark,  effefts  the  same  purpose.  Bury- 
ing the  layer  several  inches  under  the  surface  is  necessary,  to  keep 
it  in  moist  earth  ;  and  in  drouth,  mulching  would  be  beneficial. 
A  small  excavation  of  the  soil  at  the  spot  is  convenient ;  and 
when  the  branch  is  stiff,  it  must  be  fastened  down  with  a  forked  stick. 

The  excavation  should  be  made  with  a  spade.  Use  both  hands 
in  bending  the  shoot,  so  that  it  may  not  be  bent  too  short,  and 
break.  If  properly  done,  it  will  press  against  the  nearest  side  of 
the  hole,  rest  on  the  bottom,  and  rise  up,  pressing  against  the 
opposite  side,  when  it  should  be  fastened  upright,  and  if  necessary, 
to  a  small  stake.  At  the  time  of  bending,  a  sod  or  other  weight 
may  be  laid  on  to  keep  it  down  till  the  hole  is  filled  ;  and  if  the  mel- 
low earth  be  pressed  firmly  down  with  the  foot,  no  forked  stick  will 
be  usually  necessary. 

The  most  favorable  state  of  a  plant  for  layering,  is  when  the  bark 
is  somewhat  soft  and  not  too  ripe  ;  and  the  worst  shoots  are  those 
which  are  stunted,  and  with  a  hard  bark.  There  are,  however,  no 
shoots  whatever,  not  a<5lually  diseased,  that  will  not  root  by  layers, 
if  sufficient  time  be  given.  Layers,  like  cuttings,  may  be  made  of 
the  ripened  wood  in  autumn  or  spring ;  or  of  the  growing  wood  at 
or  a  little  before  midsummer,  when  the  part  intended  to  root  is  some- 
what mature  and  firm  in  texture.  The  pear,  the  apple,  and  the 
quince,  if  layered  early  in  the  spring ;  or  the  grape  in  summer — ^will 
usually  be  well  rooted  in  autumn. 

A  moist  season  is  the  most  favorable  to  the  rooting  of  layers,  by 
preserving  a  softer  bark.  For  this  reason,  many  plants  may  be  more 
easily  propagated  in  England  than  in  the  United  States  ;  and  more 
readily  in  Ireland  than  in  England. 

Layering  is  largely  made  use  of  for  propagating  the  grape,  occasion- 
ally for  the  quince,  and  sometimes  for  the  apple.  It  is  also  of  very  ex- 
tensive application  in  propagating  many  ornamental  trees  and  shrubs, 


32  Propagation, 

Suckers  may  be  regarded  as  spontaneous  layers,  the  new  shoots 
being  sent  up  from  buds  on  the  roots  or  portions  of  the  stem  beneath 
the  surface  of  the  ground.  They  are  much  employed  in  multiplying 
most  species  of  the  raspberry.  The  runners  of  strawberries  may  be 
regarded  as  layers  or  suckers  above  ground. 

III.  GRAFTING. 

Upwards  of  twenty  different  modifications  of  grafting  were  men- 
tioned by  the  ancient  Roman  writer,  Varro  ;  and  Thouin,  of  Paris, 
has  described  and  figured  more  than  a  hundred  kinds.  The  great 
number  of  modes  given  in  books  has  tended  rather  to  bewilder  than 
to  enlighten  beginners ;  the  following  remarks,  therefore,  are  more 
for  the  purpose  of  laying  down  reasons  on  which  success  depends, 
than  for  pointing  out  the  peculiar  modes  of  operation,  which  may 
be  varied  according  to  convenience,  provided  attention  is  given  to 
the  essential  particulars. 

Propagation  by  grafting  difiers  mainly  and  essentially  from  increas- 
ing by  cuttings,  by  inserting  the  cutting  into  the  growing-stock  of 
another  tree  instead  of  dire6lly  into  the  soil.  The  stock  thus  sup- 
plies the  sap,  as  the  soil  does  in  the  case  of  a  cutting  ;  and  the  graft, 
instead  of  making  roots  of  its  own,  extends  its  forming  wood  down- 
wards, at  the  inner  surface  of  the  bark,  into  the  stock  itself.  Hence 
there  are  two  chief  requisites  for  success  :  the  first,  that  the  graft  be 
so  set  in  the  stock,  that  the  sap  may  flow  upwards  without  interrup- 
tion ;  and  the  second,  that  the  forming-wood  may  extend  downwards 
uninterruptedly  through  the  inner  bark.  To  effect  these  two  requi- 
sites, it  is  needful,  firsts  that  the  operation  be  performed  with  a 
sharp  knife,  that  the  vessels  and  pores  may  be  cut  smoothly  and 
evenly,  and  the  two  parts  be  brought  into  immediate  and  even  con- 
ta6l.  Secondly^  that  the  operation  be  so  contrived  that  a  permanent 
and  considerable  pressure  be  applied  to  keep  all  parts  of  these  cut 
faces  closely  together.  Thirdly,  that  the  line  of  division  between 
the  inner  bark  and  the  wood  should  coincide  or  exactly  correspond 
in  each  ;  for  if  the  inner  bark  of  the  one  sets  wholly  on  the  wood  of 
the  other,  the  upward  current  through  the  wood  and  back  through 
the  bark  is  broken,  and  the  graft  cannot  flourish  or  grow.  And, 
fourthly,  that  the  wounded  parts  made  by  the  operation  be  efleft- 
ually  excluded  from  the  external  air,  chiefly  to  retain  a  due  quantity 
of  moisture  in  the  graft,  but  also  to  exclude  the  wet,  until,  by  the 
growth  of  the  graft,  the  union  is  effedted. 

I.  The  first  requisite  is  best  attained  by  keeping  a  keen,  flat 
bladed-knife  to  cut  the  faces,  and  another  knife  for  other  purposes. 


Propagation.  33 

2.  The  second  requires  that  the  jaws  of  the  stock,  in  cleft-grafting, 
press  with  some  force,  but  not  too  much,  against  the  wedge-shaped 
sides  of  the  graft.  A  stock  one-third  of  an  inch  in  diameter  will 
sometimes  do  this  sufficiently  ;  but  three-quarters  of  an  inch  is  a 
more  convenient  size.  In  whip-grafting,  the  tongue  and  slit  should 
be  firmly  crowded  or  bound  together. 

3.  The  third  requisite  is  attained  by  close  examination  with  the 
eye. 

4.  The  fourth  is  accomplished  by  plasters  of  grafting-wax,  or  by 
the  application  of  grafting-clay.  Grafting-wax  may  be  made  by 
melting  together  rosin,  tallow,  and  beeswax,  in  such  proportions  as 
to  admit  of  being  easily  applied  when  softened  by  warmth,  but  not 
liable  to  melt  and  run  in  the  sun's  rays.  An  excellent  grafting-wax 
is  made  of  three  parts  of  rosin,  three  of  beeswax,  and  two  of  tallow. 
A  cheaper  composition,  but  more  liable  to  adhere  to  the  hands,  is 
made  of  four  parts  of  rosin,  two  of  tallow,  and  one  of  beeswax. 
These  ingredients,  after  being  melted  and  mixed  together,  may  be 
applied  in  different  ways.  The  wax  may  be  dire6lly  applied  when 
just  warm  enough  to  run,  by  means  of  a  brush  ;  or  it  may  be  spread 
thickly  with  a  brush  over  sheets  of  muslin,  which  are  afterwards, 
during  a  cold  day,  cut  up  into  plasters  of  convenient  size  for  apply- 
ing ;  or,  the  wax,  after  cold,  may  be  worked  up  with  wet  hands,  and 
drawn  out  into  thin  strips  or  ribbons,  and  wrapped  closely  around 
the  inserted  graft.  In  all  cases  success  is  more  certain,  when  the 
wax  is  closely  pressed  so  as  to  fit  to  every  part,  and  leave  no  inter- 
stices ;  and  it  is  indispensable  that  every  portion  of  the  wound  on 
the  stock  and  graft  be  totally  excluded  from  the  external  air.  In 
cool  weather,  a  lantern,  chafing-dish,  or  hot  brick,  will  be  found 
necessary  to  soften  the  plasters  before  applying  them. 

The  following  figures  represent  the  two  most  common  modes  of 
grafting  fruit-trees ;  Figs.  27  to  30,  representing  successive  stages 
of  whip  or  tongue  graftings  from  the  sloping  cut  of  the  scion  and 
stock,  to  the  completion  of  the  operation  by  the  covering  with  the 
wax-plaster. 

Whip-grafting  may  be  employed  for  large  stocks,  as  shown  by  the 
following  cut.  In  order  that  the  line  of  separation  between  the  bark 
and  wood  may  coincide  in  both,  the  graft  must  be  placed  at  one  side 
of  the  large  stock,  ^,  sloped  and  tongued  for  the  reception  of  the 
graft,  (5,  their  union  being  represented  by  c.  (Fig.  31.)  To  facilitate 
the  wrapping  of  the  wax  plasters,  one  side  and  the  upper  point  of 
the  stock  are  pared  off  with  a  knife,  before  the  two  are  joined,  as 
shown  by  the  dotted  line.     This  is  a  good  mode  of  grafting  any 

2* 


34 


Propagation. 


stocks  not  over  three-fourths  of  an  inch  in  diameter,  in  the  nur- 
sery row. 

\ 

I 


Fig.  39.  Fig.  30. 

Whip-graftins. 


Fig.  31.   Whip-grafting  large  stocks. 


Fig.  32.       Fig.  33,  Fig.  34. 

Cleft-grafting. 

Fig.  32  shows  a  stock  cut  off 
for  cleft-grafting,  with  the  upright 
cleft  separated  by  an  iron  or  steel 
wedge,  ready  for  the  graft ;  Fig. 
^i^i-,  the  graft  cut  wedge-form  to 
fit  it ;  and  Fig.  34,  the  graft  in  its 
place  after  the  wedge  has  been 
withdrawn,  the  proje6ling   angle 


Propagation. 


35 


Fig.  35- 

SeSlion  of  cleft' 

grafting. 


of  the  stock  sloped  off  with  a  knife,  and  the  whole  read)  for  the 
application  of  the  wax. 

Whip-grafting  is  particularly  applicable  to  small  stocks,  or  where 
the  graft  and  stock  are  nearly  of  equal  size  ;  and  cleft-grafting  to 
stocks  considerably  larger  than  the  scion.  In  all  cases,  where  the 
stock  is  in  any  degree  larger,  the  graft  must  be  placed  towards  one 
side,  so  that  the  line  between  the  bark  and  wood 
may  exa6lly  coincide  at  one  point  at  least  in  both, 
as  in  the  cross-se6lion  of  cleft-grafting,  Fig.  35. 
A  useful  implement  for  the  rapid  and  perfe6l; 
performance  of  cleft-grafting,  is  described  in  the 
chapter  on  implements. 

There  are  other  modifications  of  grafting  which 
are  often  useful.     In  saddle-graftings  the  stock  is 
sloped  off  on  each  side,  giving  it  the  form  of  a  wedge,  Fig.  36,  a; 
the  graft  is  split  in  the  middle,  and  each  side  thinned  away  with  the 
knife,  as  in  Fig.  2>^^  b,  until  it  will  closely 
fit  when  placed  like  a  saddle  upon  it.  Fig. 
^7.       The    most   perfe(5l  way  to  fit  the 
graft,   is   to   make  a   long    sloping    cut 
from  the  outer  edge  or  bark,  by  draw- 
ing the  blade  from  heel  to  point,  till   it 
reaches  the  centre  of  the  graft ;  and  then 
another  similar  cut  completes  the  acute 
cavity  for  fitting  the  wedge  of  the  stock. 
A  sharp,  broad,  and  thin  blade  is  needed 
for  this  operation.     A  wax  plaster,  drawn 
closely  round  the  place   of  union,  com- 
pletes the  work.     When   the  stock  and 
graft  are  very  nearly  of  equal  size,  this 
is  a  very  perfe6l  mode  of  grafting,   as 
large  corresponding  surfaces  are  made  to      Fig.  36.  Fig.  37. 

fit,  and  the  graft  receives  freely  the  as-  Saddle-grafting. 

cending  sap. 

In  all  these  modes  of  grafting,  whenever  a  wedge  is  made  to  enter 
a  cleft,  it  should  be  thickest  on  the  side  where  the  fit  is  made 
between  the  two  parts,  so  as  to  receive  the  full  pressure  of  the  cut 
faces  at  that  side,  as  shown  in  Fig.  35. 

A  modification  of  saddle-grafting,  very  successful  in  its  results,  is 
thus  performed  : — Late  in  spring,  after  growth  has  commenced,  the 
scion,  which  is  much  smaller  than  the  stock,  is  split  up,  nearer  to  one 
side,  more  than  half  its  length  (Fig.  38).     The  stronger  side  is  then 


36 


Propagation, 


sharpened  into  a  wedge  at  its  point,  and  introduced  between  the 
bark  and  the  wood,  a  sHght  longitudinal  slit  being  made  through  the 
bark  of  the  stock,  that  it  may  open  slightly  and  admit 
the  graft.  The  thinner  division  of  the  graft  is  fitted  to 
the  opposite  sloping  side  of  the  stock.  The  whole  is 
then  covered  with  wax.  The  great  length  of  that  por- 
tion of  the  graft  in  conta6t  with  the  bark  and  fresh  wood, 
greatly  facilitates  their  union  ;  while  the  cut  face  of  the 
stock  is  speedily  covered  with  a  new  growth  by  that  part 
of  the  graft  which  rests  upon  it. 

In  grafting  the  peach,  which,  from  its  large  pith  and 
spongy  wood,  scarcely  ever  succeeds  as  commonly  per- 
formed, it  is  found  advantageous,  in  sele6ling  the  grafts, 
to  leave  a  quarter  of  an  inch  of  the  more  compact  two 
years'  wood  at  the  lower  extremity. 
Fig.  38.  In  grafting  the  plum  and  cherry,  success  is  found  to  be 

Saddle-  much  more  certain  when  the  work  is  performed  very 
graj  ing.  ^2,x\y  in  Spring,  before  the  buds  commence  sweUing, 
or  even  before  the  snow  has  disappeared  from  the  ground.  Apples 
and  pears  may  be  grafted  later,  and  if  the  scions  have  been  kept 
in  good  condition  in  a  dormant  state,  they  will  mostly  grow  if 
inserted  even  after  the  trees  are  in  leaf 

After  a  graft  is  inserted,  and  as  soon  as  the  tree  commences 
growth,  the  buds  on  the  stock  must  be  rubbed  off,  in  order  to  throw 
the  rising  sap  into  the  scion.  If  large  trees  are  grafted,  the  buds 
need  only  rubbing  off  the  branch  which  holds  it. 

Where  it  becomes  desirable  to  preserve  rare  sorts,  which  have 
been  grafted  late  in  spring,  a  loose  wrapper  of  white  paper  round 
the  graft  will  prote6l  it  from  the  drying  and  scorching  rays  of  the 
sun  ;  or  shrivelling  and  failure  will  often  be  prevented  by  covering 
the  whole  graft  with  a  wax-plaster  ;  or  by  encasing  it  in  moss  kept 
damp  by  occasional  applications  of  water. 

Root-grafting  is  perfonned  by  taking  up  the  stocks  by  the  roots, 
and  inserting  the  grafts  immediately  into  the  part  below  ground 
after  the  tops  are  cut  off,  when  they  are  again  planted  out,  with  the 
tip  of  the  graft  only  above  ground.  This  mode  is  successful  with 
the  apple,  and  occasionally  with  other  trees,  and  is  adopted  on  a 
large  scale  by  nurserymen,  the  work  being  performed  in  winter  or 
early  spring  within  doors,  and  the  grafted  roots  kept  in  cellars  till 
the  ground  is  ready  to  receive  them.  A  full  description  of  the  mode 
is  given  in  the  chapter  on  the  apple. 

Cutting  Grafts.    Grafts  are  usually  cut  during  the  latter  part  of 


Propagation. 


37 


winter  or  early  in  spring  ;  but  if  well  kept  they  may  be  taken  from 
the  tree  at  any  time  between  the  cessation  of  growth  in  late  summer 
or  autumn,  and  the  commencement  of  vegetation  in  spring.  They 
may  be  preserved  out-of-doors  safely,  if  buried  in  moderately  moist 
earth,  by  placing  them  in  a  box  open  downwards,  and  buried  on  a 
dry  spot,  the  scions  being  kept  from  conta6t  with  the  earth  by  sticks 
across  the  box.  They  may  be  conveniently  preserved  in  a  cellar  in 
a  box  of  damp  powdered  moss  ;  or  in  moderately  moist  peat  or 
black  muck.  Sawdust  answers  the  same  purpose,  if  not  in  large 
quantities  so  as  to  become  heated.  In  cutting,  the  name  may  be  kept 
temporarily  by  writing  with  a  common 
lead-pencil  on  a  shaved  portion  of  the 
shoot  (Fig.  39) ;  but  for  packing  away 
permanently,  write  the  name  on  both 
sides  of  a  strip  of  shingle,  say  a  foot 
long  and  half  an  inch  wide  (Fig.  40), 
and  tie  this  up  with  the  scions,  the  out- 
side writing  readily  showing  the  name, 
and  the  inner  to  refer  to  in  case  the 
outside  is  erased  (Fig.  41),  Scions  not 
fully  hardy,  as  of  most  sorts  of  plums, 
should  be  cut  early  in  winter,  or  before 
they  have  been  exposed  and  injured  by 
severe  cold. 

In  order  to  send  scions  by  mail,  they 
are  best  put  up  by  enclosing  them  in 
cases  of  oil-silk  (such  as  is  used  for 
hat-lining),  by  wrapping  the  oil-silk  about 
the  scions  and  over  the  ends,  and  then 
passing  a  fine  thread  repeatedly  round  from  end  to  end,  making  the 
whole  air-tight  (Fig.  42).  The  natural  moisture  is  thus  preserved, 
and  they  cannot  shrivel.  The  names  should  be  written  with  pen- 
cil on  the  ends,  and  no  paper  for 
this  purpose  wrapped  around 
them,  as  it  absorbs  the  mois- 
ture. Grafts  have  been  shri- 
velled and  spoiled  by  mis- 
takenly placing  dry  cotton  bat- 
ting among  them  before  being  thus  encased.  To  send  grafts  in 
larger  quantities,  or  by  "  express,"  pack  them  in  alternating  layers 
of  fine,  slightly-damp  moss.  It  is  always  important,  whether  pack- 
ing grafts  for  keeping  or  for  distant  conveyance,  to  preserve  the 


Fig.  41.        Fig.  40.     Fig.  39. 
Marking  and  packing  grafts. 


Fig.  42. 
Grafts  packed  for  sending  by  jnail. 


38 


Propagation. 


natural  moisture  precisely,  and  no  more.     If  the  packing  is  too  wet, 
they  will  become  water-soaked  and  rot. 

Grafts  which  have  become  dry,  may  be  restored  if  the  moisture  is 
applied  so  gradually  that  its  absorption  may  require  several  weeks, 
by  burying  them  as  above  stated. 


SAVING 


MICE-GNAWED    TREES.— A 
OF   GRAFTING. 


MODIFICATION 


Young  orchards  which  are  kept  perfectly  clean  by  cultivation,  are 
seldom  injured  by  mice  under  snow.  There  are  some  instances, 
however,  where  mice  will  attack  those  which  stand  near  the  boun- 
dary fences  or  in  proximity  to  grass  ;  and  sometimes  a  hard  crust 
of  ice  or  snow  may  be  formed  on  the  surface,  over  which  mice  will 
travel  beneath  a  second  fall  of  snow,  in  committing  their  depreda- 
tions. Many  young  orchards  are  more  or  less  encumbered  with 
grass  and  weeds,  and  the  trees  are  often  found  girdled  in  spring-r 
A  preventive  that  rarely  fails,  that  of  embanking  small  mounds 
of  smooth  earth  round  the  trees  in  autumn,  is  not  often  adopted, 
and  hence  we  have  frequent  inquiries,  "  What  shall  we  do  to  save 
our  mice-gnawed  trees  ?  " 

Fig.  43  represents  the  stem  of  a  young  tree  entirely  girdled  near 
the  surface  of  the  ground.  The  tree  will,  of  course,  perish  unless  a 
connexion  is  made  between  the  two  portions  of  bark. 

An  easy  way  to  repair  this  damage  is  represented  in  Fig.  44.  It 
consists  merely  in  fitting  into  openings  made  with  a  half-inch  chisel, 
short  pieces  of  round  wood  sharpened  at  both  ends  to  fit  the  chisel- 


Fig.  43. 


Fig.  44. 


Fig.  44 , 


cuts.     These  cuts  are  made  by  placing  the  chisel,  when  making  the 
lower  cuts,  nearly  upright  or  slightly  inclining  outwards  from  the 


Propagation,  39 

tree,  and  then  placing  the  point  upwards  in  a  corresponding  direc- 
tion when  making  the  upper  cuts.  The  sharpened  pieces  or  shoots 
are  then  bent  outwards  in  the  middle  until  the  points  will  enter 
the  openings,  when  they  are  firmly  crowded  in  with  the  hand 
until  brought  nearly  straight,  as  shown  in  the  figure.  Fig.  44  a  ex- 
hibits a  se6tion  of  the  tree  and  the  exa6l  position  of  these  pieces 
when  inserted.  Where  a  large  number  of  trees  are  injured,  four  or 
five  pieces  to  each  tree  are  enough.  They  will  rapidly  enlarge  as 
the  tree  grows,  and  in  a  few  years  become  confluent.  If  a  few 
choice  trees  have  been  girdled,  a  larger  number  may  be  inserted,  so 
that  they  may  be  nearly  in  conta6l — thus  securing  a  complete  cure 
in  a  year  or  two.  The  work  may  be  covered  with  grafting-wax  or 
with  a  small  mound  of  earth — ^perhaps  the  operation  would  be  suc- 
cessful without  any  covering.  It  is  not  necessary  that  it  be  perform- 
ed very  early  in  spring — it  will  even  answer  after  the  buds  have  be- 
gun to  swell. 

IV.  BUDDING. 

Budding  consists  in  introducing  the  bud  of  one  tree,  with  a  por- 
tion of  bark  and  a  little  adhering  wood,  beneath  the  bark  of  another, 
and  upon  the  face  of  the  newly  forming  wood.  It  must  be  per- 
formed while  the  stock  is  in  a  state  of  vigorous  growth.  An  inci- 
sion is  made  lengthwise  through  the  bark  of  the  stock,  and  a  small 
cut  at  right  angles  at  the  top,  the  whole  somewhat  resembling  the 
letter  T,  Fig.  45.  A  bud  is  then  taken  from  a  shoot  of  the  present 
year's  growth,  by  shaving  off  the  bark  an  inch  or  an  inch  and  a  half 
in  length,  with  a  small  part  of  the  wood  dire6tly  beneath  the  bud, 
Fig.  46.*  The  edges  of  the  bark,  at  the  incision  in  the  stock,  are 
then  raised  a  little,  Fig.  47,  and  the  bud  pushed  downwards  under 
the  bark.  Fig.  48.  A  bandage  of  bass,  corn-husk,  or  other  sub- 
stance, is  wrapped  round,  covering  all  parts  but  the  bud.  The 
pressure  should  be  just  sufficient  to  keep  the  inserted  portion 
closely  to  the  stock,  but  ndt  such  as  to  bruise  or  crush  the  bark, 
Fig.  49. 

The  shoots  containing  the  buds  should  be  cut  when  so  mature  as 
to  be  rather  firm  and  hard  in  texture  ;  they  are  usually  in  the  best 
condition  after  the  terminal  bud  has  formed.  To  prevent  withering, 
the  leaves  must  be  immediately  cut  off,  as  they  withdraw  and  exhale 
rapidly  the  moisture  from  the  shoot ;  about  one-quarter  of  an  inch 

*  It  is  not  a  common  pra(5lice  in  this  country  to  take  the  thin  shield  of  wood  out  of  the 
bud,  but  it  is  sometimes  done  advantageously  when  this  portion  of  wood  is  too  old  or  hard 
to  fit  the  stock  readily. 


40 


Propagation. 


of  the  footstalks  of  the  leaves  should  remain,  to  serve  as  handles 
to  the  buds  while  inserting  them,  Fig.  50.     After  being  thus  di- 


Fig-  45- 


Fig.  46.        Fig.  47.  Fig.  48, 

Successive  stages  of  budding. 


Fig.  49. 


vested  of  leaves,  they  may  be  safely  kept  a  week  in  a  cool,  damp 
place,  or  sent  hundreds  of  miles  in  damp  moss,  or  encased  sepa- 
rately in  thin  oil-cloth. 

When,  by  growth  of  the  stock, 
the  bandage  cuts  into  it,  usually 
in  ten  days  or  more,  it  must  be 
removed.  The  bud  remains  dor- 
mant till  the  following  spring, 
when  the  stock  is  cut  off  two 
inches  or  more  above  it,  before 
the  swelling  of  the  bud.  If  cut 
closer,  the  end  of  the  stock  be- 
comes too  dry,  and  the  bud  often 
perishes.  All  other  buds  must 
be  then  removed,  and  all  the 
vigor  of  the  stock  or  branch 
thrown  into  the  remaining  bud, 
which  immediately  commences  a 
rapid  growth. 

To  secure  a  straight  and  ere6l 
tree,  the  new  shoot,  when  a  few 
inches  long,  is  tied  to  the  remain- 
ing stump  of  the  stock.  Fig.  51. 
Stick  wUh  buds.      Tying  the ymng  shoot.    By  another    month,   no  further 


Propagation.  4 1 

support  will  be  needed,  and  the  stump  may  be  wholly  cut  away,  and 
the  wound  allowed  to  heal  by  the  rapid  formation  of  new  wood. 

Buds  inserted  by  midsummer,  may  be  made  to  grow  the  same 
season  by  heading  down  the  stock  when  adhesion  has  taken  place  ; 
but  although  often  attempted,  no  advantage  has  resulted  from  this 
practice,  as  the  growth  is  comparatively  feeble,  and  in  consequence 
of  its  badly  matured  wood  often  perishes  the  following  winter. 
Even  where  it  escapes  it  does  not  exceed  in  size  at  the  close  of  the 
second  season  the  straight  and  vigorous  shoots  of  the  spring. 

The  essential  requisites  for  success  in  budding  2ire,Jirst,  a  thrifty, 
rapidly  growing  stock,  so  that  the  bark  will  peel  very  freely.  .SV- 
condly,  a  proper  time  ;  not  so  early  that  there  will  be  too  little  cam- 
bium or  mucilaginous  cement  between  the  bark  and  the  wood,  for 
the  adhesion  of  the  bud  ;  nor  so  late  that  the  bark  will  not  peel,  nor 
the  subsequent  growth  sufficiently  cement  the  bud  to  the  stock. 
Thirdly,  buds  sufficiently  mature.  Fourthly,  a  keen  flat  knife,  for 
shaving  off  the  bud,  that  it  may  lie  close  in  conta6t  upon  the  wood 
of  the  stock.  Fifthly,  the  application  of  a  ligature  with  moderate 
pressure,  causing  the  bud  to  fit  the  stock  closely. 

When  stocks  are  in  the  best  condition,  it  is  unnecessary  to  raise 
the  bark  any  further  than  to  admit  the  lower  point  of  the  bud,  which, 
as  it  is  pushed  downwards,  performs  this  operation  in  the  most  per- 
fe6l  manner.  When  the  bark  does  not  peel  freely  enough  for  this 
purpose,  success  becomes  uncertain. 

Budding  is  performed  in  summer,  grafting  in  spring,  and  both 
have  their  advantages.  Budding  is  a  simpler  operation,  and  more 
successfully  performed  by  a  novice.  It  is  the  best  means  to  multi- 
ply the  peach  and  nectarine,  grafting  rarely  proving  successful  at 
the  North.  It  is  more  rapidly  performed,  and  at  a  season  not 
crowded  with  the  labors  of  transplanting.  It  admits  a  repetition  the 
same  summer,  in  cases  of  failure,  the  stocks  remaining  uninjured. 
But  in  all  cases  thrifty  stocks  are  needed,  while  grafting  will  suc- 
ceed on  those  older  and  less  vigorous.  Grafting  requires  less  care 
subsequently,  as  no  ligatures  need  removing,  nor  stocks  heading 
down,  and  may  be  conveniently  employed  as  a  remedy  for  failures 
in  the  previous  summer's  budding. 

Termifial  Budding.  It  sometimes  happens,  where  buds  are 
scarce,  that  the  terminal  bud  on  the  shoot  may  be  used  to  advan- 
tage. In  this  case,  the  wood  is  cut  sloping  downwards,  and  the 
insertion  is  made  as  usual.  Fig.  52,  except  that  it  becomes  neces- 
sary to  apply  the  whole  of  the  ligature  below  the  bud.  The  buds 
on  small  side-shoots  which  are  not  more  than  an  inch  or  two  long, 


42 


Propagation. 


may  be  successfully  used  in  this  way,  as  the  terminal  eyes  are 
stronger  than  any  of  the  others.  This  prac- 
tice may  sometimes  be  adopted  with  advan- 
tage with  the  peach,  wliere  scions  of  feeble 
growth  only  can  be  obtained,  as  terminal  buds 
usually  escape  the  severity  of  winter  when 
most  of  the  others  are  destroyed. 

Spring  budding  is  successfully  practised  as 
soon  as  trees  are  in  leaf,  the  buds  having 
been  kept  dormant  in  an  ice-house  or  cool 
cellar.  As  soon  as  they  have  adhered,  the 
stock  is  headed  down,  and  a  good  growth  is 
made  the  same  season.  The  peach,  the  nec- 
tarine, the  apricot,  and  the  mulberry,  all  diflfi- 
cult  to  propagate  by  graft- 
ing, may  in  this  way  be 
easily  increased  by  bud- 
ding. If  the  buds  are  kept  in  a  cellar,  it  will  be 
found  important  to  preserve  with  them  as  uni- 
form a  degree  of  moisture  as  possible,  and  in 
as  small  a  degree  as  will  keep  them  from  wilt- 
ing. 

Annular  Budding  is  applicable  to  trees  of 
hard  wood,  or  thick  or  rigid  bark,  as  the  walnut 
and  magnolia.  A  ring  of  bark  is  removed  from  the  stock;  and 
another  corresponding  ring,  containing  the  bud,  slit  open  on  one 
side,  is  made  to  fit  the  denuded  space  (Fig.  ^'^. 


Fig.  S2. 
Terminal  budding. 


Fig.  S3- 
A  nnular  budding. 


LIMITS   OF   BUDDING  AND   GRAFTING. 

In  former  ages  of  the  world,  it  was  erroneously  supposed  that 
grafting  could  be  performed  between  every  species  of  tree  and 
shrub.  "  Some  apples,"  says  Pliny,  "  are  so  red  that  they  resemble 
blood,  which  is  caused  by  their  being  at  first  grafted  upon  a  mulberry 
stock."  Roses,  it  was  said,  became  black  when  grafted  on  black 
currants,  and  oranges  crimson  if  worked  on  the  pomegranate.  But 
the  operation  is  never  successful  unless  the  graft  and  stock  are 
nearly  allied,  and  the  greater  the  affinity  the  more  certain  the  suc- 
cess. "  Varieties  of  the  same  species  unite  most  freely,  then  species 
of  the  same  genus,  then  genera  of  the  same  natural  order  ;  beyond 
which  the  power  does  not  extend.  For  instance,  pears  work  freely 
upon  pears,  very  well  on  quinces,  less  successfully  on  apples  or 


Propagation.  43 

thorns,  and  not  at  all  upon  plums  or  cherries ;  while  the  lilac  will 
take  on  the  ash,  and  the  olive  on  the  Phillyrea,  because  they  are 
plants  of  the  same  natural  order."  * 

There  are,  however,  some  exceptions  to  this  rule.  Thus,  the  cultivat- 
ed cherry,  and  most  species  of  wild  cherry,  though  of  the  same  genus, 
will  not  agree.  The  pear  succeeds  better  on  the  quince  than  on  the 
apple,  although  the  apple  and  pear  are  within  the  same  genus,  and 
the  pear  and  quince  are  by  most  regarded  as  of  distin6l  genera  ;  the 
superior  firmness  of  the  wood  of  the  quince,  a  quality  so  important 
to  successful  grafting,  more  than  compensates  the  difference  in 
affinity. 

Lindley  mentions  also  some  exceptions  which  are  apparent  only. 
In  one  case,  the  fig  was  supposed  to  grow  on  the  olive.  But  the 
graft,  being  below  the  surface  of  the  soil,  rooted  independently  of 
the  fig-stock.  "  I  have  seen,"  says  Pliny,  "  near  Thulia,  in  the 
country  of  the  Tiburtines,  a  tree  grafted  and  laden  with  all  manner  of 
fruits,  one  bough  bearing  nuts,  another  berries  ;  here  hung  grapes, 
there  figs  ;  in  one  part  you  might  see  pears,  in  another  pome- 
granates ;  and  to  conclude,  there  is  no  kind  of  apple  or  other  fruit 
but  there  was  to  be  found  ;  but  this  tree  did  not  live  long." '  This  is 
explained  by  the  process  now  sometimes  performed  in  Italy,  for  grow- 
ing jasmines  and  other  flexible  plants  on  an  orange-stock,  by  the 
ingenious  trick  of  boring  out  the  orange  stem,  through  which  the 
stems  of  the  other  plants  are  made  to  pass,  and  which  soon  grow  so 
as  to  fill  it  closely,  and  to  appear  as  if  growing  together.  Such  a 
crowded  mass  of  stems  must,  of  course,  soon  perish. 

♦  Lindley,  Theory  Hort. 


CHAPTER  V. 

SOIL,  KANVKESy  SITUATKtt^  AND  EMCLOSIIKES. 

Tin  soil  for  finnl-tRes»  as  iivdl  as  for  fiutm  crops,  *ilwM  be  of  good 
WlttlCTer  ^ria  prodttce  a  v^goroos  gnm^  of  con  and 
vii  »  geMial  be  tibe  best  for  fiwMRCs.  Stenle  sofl  is 
nonbleforbolk;  bntdodblf  so  for  tiie  fatter;  forwbaekooly 
la  fmrnmHtit  ^  graiwtb  of  form  crops,  it  ksscDS  tiie  qpnaith; 
and  srcaOf  ij^wes  tt«  fiMfiJ^  of  firwt 

Good  soOs  xtrj  m  mmaj  paitiaBlais ;  but  as  a  geaenl  rak^  one 
iiy^  is  drjv  fon^  wdfew,  aad  fertile  is  veil  soked  to  tids  purpose. 
ItsiMMUbede^lDaBawtlkeezfeettsioaof  tittioots;  drj,or  else 
imS  dnilt^  to  preveirt  w^iuy  fioM  stu^pamt  water  bdow  tibe  svf- 
foce;  fai%  aaad  aot  peaty  or  spongy,  to  predade  iiyirjortlestiafliop 
nom  fiosL 

Few  soils  exist  m  tius  covntrj  nAidi  voidd  wit  be  vack  bene- 
ited,  for  aM  decidedly  tordyftaHs,  as  the  a^iple  a«d  peai^  bj  earid^ 
atg%  Sluilliwi  softs  dtoold  be  loosened  deeply  by  hoavy  focyows ;  or 
if  A(e  wbole  surfoce  cauitot  be  ti^as  ticaled,  a  sti^  of  gtowad  ^^t 
feet  vid^  wbere  tbe  ro>w  of  trees  is  to  standi  sbonld  be : 
tbis  mtj  de^  and  fertOe  for  dfedr  growlii.  Mianiare»  if 
be  thoron^d^  intewiaed  "witb  tibe  sofl  by  i^pealed 
An  adMinnile  weftod  of  decpeaii^  softs  for  tii^  foce 
sionof  tibefine  flbrons  tootsy  isfors^  to  loosen  it  as  deeply  as  pnc- 
ticaUe  vi&  llie  snfasoiliiloi^ ;  wd  tten  to  trcKk-plo^^  «ys 

itsaid.  Tbe  onfy  trees  vbidivSI  not  bear  a  iy^ 
those  bran^  o(%inafiyfroaa  wanner  cnantries,  and 
liabietosafierftQMtibelrostof  wiiAer^astbe  pend^  neaaraae,  and 
apricot;  for  Aeyaie  stannlaled  to  grow  too  fate  in  Ae  season,  and 
frn  1  trilr  ibrm  abrn  fliir  nnnri  i  imi mImii  It] 
in  die  otdfamy  pnOke  of  tiie ooantty^ ttaftidKre 


Soily  Manures i  Situation,  and  Enclosures.  45 

cot-tree  is  injured  by  too  rich  a  cultivation,  more  than  a  hundred 
suffer  by  diminished  growth  from  negleft. 

Clayey  and  light  soils  in  some  cases  require  opposite  management. 
The  former,  for  instance,  is  much  benefited  by  the  admixture  of 
chip-dirt,  which  renders  it  looser,  lighter,  and  more  retentive  of 
moisture.  But  on  light  soils  the  effect  is  not  so  beneficial,  and  is 
sometimes  positively  injurious. 

Peaty  and  spongy  soils  are  particularly  unfitted  for  tender  fruits.  - 
They  become  very  warm  by  day,  and  radiate  the  heat  rapidly  in  clear 
frosty  nights ;  hence,  peaches  and  apricots  generally  perish  when 
growing  on  them,  the  heat  of  the  sun  promoting  a  rapid  succulent 
growth,  which  is  the  more  easily  destroyed  by  the  succeeding  inten- 
sity of  cold. 

MANURES. 

Nothing  for  general  use  is  equal  to  stable  manure,  and  in  ordinary 
cases  it  will  be  found  to  give  the  most  uniform  and  satis£ii6lory 
results — more  especially  if  it  is  made  the  basis  of  a  compost  with 
peat,  muck,  or  turf  from  old  pastures,  with  a  tenth  or  a  fifteenth  of 
leached  ashes,  and  half  that  of  bone-dust.  If  these  are  thoroughly 
mixed  with  the  soil  down  to  a  depth  of  a  foot  or  more,  by  subsoiling, 
trench-ploughing,  and  cross-ploughing,  in  connexion  with  repeated 
harrowings,  fine  trees  and  excellent  fruit  may  be  confidently 
expelled  even  on  soils  of  naturally  moderate  fertility.     Many  parts 


F%.  54. — Draining  orchareU. 

of  the  Western  States  possess  a  soil  quite  rich  enough,  provided 
good  cultivation  is  given.  A  well  drained  subsoil  is  of  course  all- 
important,  for  all  manure  is  nearly  lost  on  land  kept  soaked  with 


46  Soily  Manures,  Situation,  and  Enclosures, 

water.  Even  old  bearing  trees  have  been  much  improved  by  laying 
tile  two  and  a  half  or  three  feet  below  the  surface,  midway  between 
the  rows  (Fig.  54).  The  young  forming-roots  being  the  most  remote 
from  the  tree,  receive  the  greatest  benefit  from  drains  thus  placed, 
and  the  tile  is  less  liable  to  be  thrown  out  of  position  by  large  roots 
or  filled  by  smaller  ones. 

SITUATION. 

After  a  suitable  soil  is  obtained,  hardy  trees,  such  as  the  apple, 
will  usually  succeed  in  almost  any  situation.  But  with  tender  fruits, 
as  the  peach  and  apricot,  the  case  is  very  different.  In  many  locali- 
ties in  the  Northern  States,  they  are  soon  destroyed  by  the  severity 
of  winters,  and  their  cultivation  is  accordingly  not  attempted.  In 
others,  crops  are  not  yielded  oftener  than  once  in  two  years.  But 
some  situations  are  so  favorable,  that  a  failure  scarcely  ever  occurs. 
In  planting  out  tender  fruits,  it  is  consequently  desirable  to  know 
what  places  will  prove  the  best.  Even  the  apple,  in  regions  where 
the  winters  are  rigorous,  is  sometimes  destroyed  by  frost,  and  in 
very  unfavorable  places  rarely  escapes. 

It  is  familiar  to  many  cultivators,  that  warm,  low  valleys  are  more 
subject  to  night-frosts  than  more  elevated  locaHties.  Obje6ts  at  the 
surface  of  the  earth  are  chilled  by  the  radiation  of  heat  to  the  cold 
and  clear  sky  above,  and  they  cool  by  contact  the  surrounding  air, 
which  thus  becoming  heavier,  rolls  down  the  sides  of  declivities  and 
settles  like  the  waters  of  a  lake,  in  the  lowest  troughs.  This  cold- 
ness is  further  increased  by  the  stillness  of  those  sheltered  places 
favoring  the  more  rapid  cooling,  by  radiation  of  the  exposed  sur- 
faces ;  while  on  hills  the  equilibrium  is  partially  restored  by  currents 
of  wind.  Superadded  to  these  causes,  vegetation  in  low,  rich,  and 
sheltered  places  is  more  luxuriant,  and  wood  less  ripened,  and  hence 
particularly  liable  to  injury  from  frost.  The  mucky  soil  of  valleys 
radiates  heat  rapidly  from  its  surface.  The  warmth  of  low  places, 
during  the  mild  weather,  occurring  in  winter,  often  swells  fruit-buds, 
and  succeeding  cold  destroys  them.  On  more  elevated  lands,  vege- 
tation escapes  all  these  disastrous  influences. 

The  existence  of  colder  air  in  valleys,  on  still,  clear  nights,  is  often 
plainly  observed  in  riding  over  a  rolling  or  broken  face  of  country. 
The  thermometer  has  shown  a  difference  of  several  degrees  between 
a  creek  bottom  and  a  neighboring  hill  not  fifty  feet  high.  A  striking 
proof  was  exhibited  a  few  years  since,  after  a  severe  night-frost  early 
in  summer.     The  young  and  succulent  leaves  of  the  hickory  were 


Soily  Manures^  Situation^  and  Enclosures.  47 

but  partially  expanded  ;  and  where  the  trees  stood  in  a  valley, 
twenty  feet  deep,  all  the  leaves  had  been  frosted,  and  were  black  and 
dead,  up  to  the  level  of  the  banks  on  each  side,  while  all  above  the 
surface  of  this  lake  of  cold  air  were  fresh  and  green. 

During  the  cold  of  a  clear  winter  night  some  years  ago,  which 
sank  the  thermometer  several  degrees  below  zero,  after  the  peach- 
buds  had  been  swelled  by  a  few  warm  days,  trees  which  stood  on  a 
hill  thirty  feet  higher  than  the  neighboring  creek  valley,  lost  nine- 
tenths  of  their  blossoms  ;  while  on  another  hill  sixty  feet  high,  nine- 
tenths  escaped.  The  lake  of  cold  air  which  covered  the  top  of  the 
smaller  hill  did  not  reach  the  summit  of  the  larger. 

The  cultivation  of  the  peach  is  rarely  attempted  in  the  southern 
tier  of  counties  in  the  State  of  New  York.  Proofs  are  not  wanting, 
however,  that  it  might  be  entirely  successful  on  sele6ted  ground.  A 
number  of  instances  have  been  observed  where  peach  orchards, 
planted  on  the  dry  lands  of  the  hills  in  different  parts  of  this  region, 
have  flourished  and  bore  regularly  ;  at  the  same  time  that  orchards  in 
the  warm  valleys  below  rarely  yielded  crops,  and  the  trees  them- 
selves were  sometimes  destroyed. 

These  cases  show  the  importance  of  elevated  sites.  A  dry,  firm 
soil  is,  however,  of  great  consequence.  The  influence  of  a  compa6l 
knoll,  rising  but  slightly  above  the  rest  of  the  field,  has  been 
observed  to  save  from  frost  the  corn  which  grew  upon  it ;  while  on 
the  more  mucky  or  spongy  portions  of  the  rest  of  the  field,  radiat- 
ing heat  more  freely,  the  crop  has  been  destroyed.  Cultivators  of 
drained  swamps  have  found  it  necessary  to  plant  such  lands  with 
tender  crops  two  or  three  weeks  later  in  spring  than  the  usual  period 
on  upland.  The  successful  cultivation  of  the  peach  and  the  grape, 
on  the  gently  swelling  hills  called  mounds^  in  the  western  prairies, 
while  the  crops  are  destroyed  on  the  adjacent  dark  and  porous  soils 
of  the  plains,  affords  another  example.  Sometimes  the  effe(5l  of 
unfavorable  soil  more  than  over-balances  that  of  situation.  In  some 
of  the  hilly  parts  of  western  New  York,  where  the  highest  land  is 
peaty,  spongy,  or  springy,  and  the  valleys  dry  and  firm,  the  latter  are 
found  best  for  the  peach. 

The  preceding  fa6ls  furnish  strong  reasons  for  believing  that,  in 
large  portions  of  the  Northern  States,  where  the  cultivation  of  the 
peach  has  been  entirely  relinquished  in  consequence  of  the  only 
attempts  having  been  made  in  the  warm  valleys,  abundant  crops 
might  be  regularly  obtained  by  a  proper  sele6lion  of  soil  and  locality. 
Even  much  further  south,  the  occasional  destru6lion  of  tender  fruits 
points  out  the  great  importance  of  careful  attention  to  situation. 


48  Soily  ManureSy  Situation^  and  Enclosures. 

Inji2ience  of  deep  Lakes  and  Rivers.  Large  bodies  of  unfreezing 
water  in  the  bottoms  of  valleys  will  reverse  some  of  the  preceding 
rules,  and  the  banks  of  such  waters  are  peculiarly  adapted  to  the 
cultivation  of  tender  fruits.  They  soften  the  severity  of  the  cold, 
by  the  large  and  warmer  surface  constantly  presented  ;  on  the  other 
hand,  they  chill  the  dangerous  warm  air  which  starts  the  buds  in 
winter,  and  they  afford  great  prote6lion  by  the  screen  of  fog  which 
they  spread  before  the  morning  sun.  Along  the  borders  of  the  lower 
parts  of  the  Hudson,  and  on  the  banks  of  the  Cayuga  and  Seneca 
lakes,  tender  fruit-trees  often  afford  abundant  crops,  while  the  same 
kinds  are  destroyed  only  two  or  three  miles  distant.  Along  the 
southern  shore  of  Lake  Ontario,  the  peach  crop  scarcely  ever  fails, 
and  the  softening  influence  of  that  large  body  of  unfreezing  water 
extends  many  miles  into  the  interior.  The  same  result  is  observed 
in  northern  Ohio,  bordering  on  Lake  Erie  ;  and  in  western  Michigan, 
adjoining  the  great  lake  of  that  name. 

Fruit-buds,  as  well  as  tender  trees,  are  occasionally  destroyed  by 
thawing  by  the  morning  rays,  after  a  cold  night.  The  prote6lion 
from  these  rays  afforded  by  an  eastern  hill,  buildings,  or  other  screen, 
has  led  to  the  erroneous  conclusion  that  the  destru6tion  alluded  to 
was  caused  by  the  east  wind. 

It  has  frequently  been  observed  that  when  the  lower  branches  of 
a  peach-tree  have  been  buried  in  a  snow-drift,  the  crop  thus  covered 
was  saved.  This  has  suggested  the  successful  pra6lice  of  training 
peach-trees  low,  and  covering  the  branches  in  winter  with  masses  of 
evergreen  boughs.  The  rigidity  of  the  stems  prevents  their  bending 
down  ;  but  as  the  roots  are  more  flexible,  laying  down  has  succeeded 
by  digging  under  on  one  side,  the  trees  having  been  previously 
trained  flat  for  this  purpose. 

In  localities  exposed  to  the  sweep  of  winter  winds,  belts  of  ever- 
green or  deciduous  trees  will  be  found  of  great  service.  In  all 
instances  where  the  side  of  an  orchard,  exposed  to  prevailing  winds, 
is  less  successful  and  produ6live  than  the  opposite  side,  proof  is 
afforded  that  shelter  would  be  beneficial ;  belts,  especially  if  of  deci- 
duous trees,  standing  too  near  fruit-trees  have,  however,  rather 
injured  than  benefited  them.  The  orchards  should  be  beyond  the 
reach  of  their  shade  and  roots,  and  be  well  exposed  to  sun  and 
air. 


Soilf  Manures,  Situation,  and  Enclosures.  49 


ENCLOSURES. 

The  skilful  cultivator,  after  having  prepared  his  ground,  procured 
the  best  trees  the  country  affords,  carefully  transplanted  them,  and 
given  them  watchful  and  laborious  attention  for  years,  feels  a  very 
natural  desire  to  partake  of  their  fruits.  But  this  he  cannot  do,  in 
many  places,  unless  his  fruit-garden  is  prote6ted  from  the  rambles 
of  idle  boys.  It  cannot  be  denied  that  our  country  is  rather  remark- 
able for  its  fruit-pilferers.  It  is  feared  it  will  continue  to  be  so,  until 
pubhc  opinion  shall  place  the  young  man  who  steals  a  pocket-book, 
and  the  depredator  of  fine  fruit,  which  has  cost  the  owner  as  much 
care  and  labor,  and  which  money  cannot  replace,  on  precisely  the 
same  level. 

This  formidable  evil  has  deterred  many  from  planting  fruit-gar- 
dens. The  most  quiet  and  secure  prote6lion  is  afforded  by  a  good 
thorn  hedge.  The  English  hawthorn,  far  to  the  north,  will  generally 
succeed  quite  well  for  this  purpose.  The  buckthorn  is  extremely 
hardy,  has  a  thick  dense  growth,  and  is  easily  raised  and  trans- 
planted ;  but,  except  on  very  rich  soils  and  with  good  cultivation,  it 
does  not  form  a  stout  barrier.  The  Honey  Locust  is  also  very 
hardy,  but  requires  more  care  in  cutting  back  and  thickening ;  it 
may,  however,  be  made  into  an  excellent  hedge  for  a  fruit-garden  if 
the  most  thorny  plants  are  sele6led.  The  Osage  Orange,  where  the 
winters  are  not  too  severe,  is  best  of  all.  It  is  densely  armed  with 
sharp  thorns,  and  becomes  impassable.  It  is  only  hardy  on  dry 
ground,  or  near  the  line  of  an  underdrain. 

Two  reasons  have  operated  in  preventing  a  more  general  and  suc- 
cessful adoption  of  hedges.  One  is  the  aversion  so  prevalent  to 
undertake  anything  which  does  not  produce  immediate  results, 
several  years  being  required  to  make  a  perfe6l  hedge.  The  other  is 
the  almost  universal  notion,  adopted  without  a  moment's  thought, 
that  everything  in  the  form  of  a  tree  must  grow  and  take  care  of 
itself.  Hence  we  see,  for  every  good  well  managed  hedge,  at  least 
one  hundred  bad  and  negle6led  ones.  This  remark  appHes  with 
more  force  to  the  attempts  made  with  the  Osage  Orange  than  with 
any  other  plant ;  for  nothing  that  is  ever  used  for  hedges  is  more 
sensitive  under  bad  usage,  or  succeeds  better  if  well  treated,  than 
this.  The  privet  and  the  buckthorn  will  usually  present  something 
of  a  hedgy  appearance  with  any  kind  of  management ;  but  the 
Osage,  unless  well  cultivated  and  properly  sheared,  will  not  exhibit 

3 


50 


Soil^  Manures,  Situation,  and  Enclosures. 


even  the  semblance  of  a  hedge.     Hence,  the  common  notion  that  it 
has  proved  a  failure. 

Evergreen  hedges  are  mostly  employed  as  screens  from  observa- 
tion and  from  winds  ;  but  as  intruders  scarcely  ever  attempt  to  pass 
where  they  cannot  look  through,  perhaps  they  may  yet  be  used  as 
efficient  barriers.  The  American  Arbor-Vitas  is  well  adapted  for  this 
purpose,  but  like  the  buckthorn,  it  will  not  grow  well  in  the  shade  ; 
hence,  when  closely  sheared,  the  interior  branches  are  bare.  Instead, 
therefore,  of  being  sheared  in  the  common  way,  it  should  be  short- 


Fig,  ss- 


Fig.  56. 
Trimming  hedge 


Fig.  57- 


ened  back.  The  close  growth  of  a  smoothly  shorn  surface,  darkens 
and  kills  the  interior  fohage,  as  shown  in  Fig.  55.  Fig.  56  represents 
the  same  shortened  back,  or  rather  thinned  back,  admitting  the  light 
within.  Fig.  57  shows  how  this  is  done,  the  cut  being  made  at  a 
fork  b,  or  still  shorter  at  a. 

The  hemlock,  although  hardly  stout  enough  for  a  hedge  until  it 
has  grown  many  years,  forms  one  of  the  most  perfe6l  and  beautiful 
screens  in  existence,  and  it  would  prove  a  fine  shelter  for  trees 
against  the  wind.  Its  fresh,  deep,  green  color  is  unsurpassed  ;  and 
its  denseness  of  growth  in  consequence  of  its  quality  of  growing  in 
the  shade,  is  scarcely  equalled.  The  Norway  spruce  will  probably 
prove  a  fine  hedge-tree.  It  grows  with  great  vigor,  and  may  be 
freely  shortened  back. 

The  Osage  Orange  grows  rapidly  if  well  cultivated  ;  and  in  order 
to  insure  a  perfe6lly  continuous  and  even  hedge,  the  young  plants 
must  be  allowed  to  swell  their  buds  before  they  are  set  out,  that  all 
dead  and  feeble  plants  may  be  reje6led.  The  first  winter  a  light  fur- 
row should  be  ploughed  upon  it,  to  protedl  and  drain  it  at  the  same 
operation.  The  soil  should  be  kept  deep  and  mellow  by  cultivation, 
at  least  four  or  five  feet  on  each  side,  instead  of  allowing  it  to  grow 
up  with  weeds  and  grass,  as  is  usual  ;  and,  if  possible,  it  should  be 


Soily  Manures^  Situation^  mtd  Enclosures. 


51 


placed  nearly  over  a  tile  drain,  which  will  contribute  greatly  to  its 
endurance  of  winter. 

The  following  figures  (some  of  which  are  reduced  from  those  in 


Fig.  58. — Badly  pruned  hedge. 


Fig.  59- 


Warder  on  Hedges),  will  show  how  this,  and  indeed  all  hedges, 
should  be  sheared. 

The  negle6l  of  cutting  down  at  the  commencement,  causes  the 
hedge  to  become  thin  and  narrow,  and  full  of  gaps  at  the  bottom 
where  it  should  be  the  thickest ;  and  dense  and  impenetrable  only  at 
the  top,  where  this  is  less  essential.  In  other  words,  the  hedge 
becoming  wrong-side-up,  or  mounted  on  stilts  (Figs.  58  and  59). 


Fig.  6i. 


Fig.  62. — First  year, 

newly  set  out.  yig,  t^.-Beginning 

of  second  year. 


The  appearance  of  the  young  hedge  just  before  cutting  down  the 
first  time  is  shown  at  a,  Fig.  60,  and  the  cut  portion  at  b.  It  is 
almost  impossible  to  induce  a  novice  to  cut  "  this  fine  growth ; "  he 


52 


Soil^  ManureSy  Situation^  and  Enclosures. 


thinks  it  will  "ruin"  his  young  and  promising  fence.     Yet  if  the 
work  is  omitted,  it  will  in  a  few  years  appear  as  in  Fig.  6i. 

The  following  is  the  regular  order  of  working  each  successive 
year.  Fig.  62  represents  the  plant  the  first  year,  or  a  few  weeks 
after  setting  out ;  it  has  been  cut  down  nearly  to  the  surface  of  the 
earth,  the  tap-root  trimmed  off,  and  the  young  shoots  as  starting 
from  it  at  ^.  It  should  grow  untouched  at  least  one  year — some 
prefer  two  years,  in  order  that  the  roots  may  become  thoroughly 
established.  Its  appearance  the  beginning  of  the  second  year  is 
shown  in  Fig.  6"})^  when  it  is  cut  down  again  near  the  line,  b^  to 


Fig.  64. — Beginning  of  third  year. 


Fig.  65. — Summer  of  third  year. 


thicken  it  at  the  bottom.  The  result  of  this  cutting  down  is  shown 
in  Fig.  64,  which  is  the  same  plant  after  further  growth,  and  which  is 
again  to  be  cut  down  at  the  line  cj  this  may  be  done  in  the  spring 
of  the  third  year,  if  the  hedge  has  been  well  managed  and  kept  vigo- 
rous. This  shearing  will  not 
be  more  than  four  or  five 
inches  high.  Nervous  people 
"cannot  bear"  thus  to  cut 
down  their  beautiful  growing 
hedges — and  of  course  never 
have  a  good  one.  But  if  the 
work  has  been  unflinchingly 
done,  the  hedge  will  present 
by  early  summer  of  the  third 
year,  the  fine  broad-based, 
thickened  appearance  at  the  bottom,  represented  by  Fig.  65.  The 
next  pruning,  to  be  done  at  the  beginning  of  the  fourth  year,  is 
shown  in  Fig.  (i6,  as  indicated  by  lines  meeting  at  ^,  when  the  hedge 
for  the  first  time  begins  to  assume  the  form  of  a  roof.  The  previous 
shearings  (or  rather  mowings)  are  shown  by  the  dotted  lines  c  and  d. 
Fig.  67  shows  the  subsequent  cuttings— first  by  the  lines  meeting  at 


Fig.  66. — Beginning  of  fourth  year. 


Soil,  Manures,  Situation,  and  Enclosures. 


53 


h,  and  afterwards  at  o.     The  latter  may  be  straight,  as  the  previous 
ones,  or  in  the  form  of  a  gothic  arch,  as  shown  by  the  figure.     This 
brings  the  hedge  to  the  close 
of   the  fourth  year,  when  it 
will  begin  to  form  an  efficient 
barrier,   if  it  has   been  well 
cultivated  and    pruned.     Its 
breadth    at    bottom  will    be 
nearly     double     its     height. 
Future  years  will  give  it  more 
height ;  but  it  must  be  espe- 
cially observed    to    keep    it 
always  narrow  at  top,  so  that 
the  foliage  above  shall  not  shade  that  below,  nor  injure  the  broad 
thick  growth  at  bottom. 

Hook  to   Trim  Hedges.     With  a  common  corn-knife,  like  that 
shown  in  Fig.  68,  one  man  has  trimmed  from  half  to  three-quarters 


Fig.  67.- 


-End  of  fourth  year  or  beginning  of 
fifth. 


A 


Fig.  68. 


Fig.  69. 


of  a  mile  of  four  years'  hedge  on  both  sides  in  a  day — striking 
upwards  and  cutting  it  to  a  peak  in  the  middle,  like  the  roof  of  a 
house.  Subsequently,  with  a  longer  handle  and  straighter  blade,  as 
in  Fig.  69,  he  was  enabled  to  work  more  easily  and  rapidly.  As  the 
hedge  becomes  older,  the  labor  will  probably  be  somewhat  increased. 


CHAPTER   VI. 

TRANSPLANTING. 

Orchards  are  usually  set  out,  where  the  soil  is  good,  with  no 
other  preparation  than  good  ploughing.  But  where  the  soil  possesses 
only  moderate  fertility,  if  the  best  growth  and  finest  fruit  is  desired, 
it  must  receive  additional  preparation.  When  marketing  and  profit 
is  the  chief  object,  this  preparation  is  of  great  importance,  as  the 
finest  fruit  often  brings  double  the  price  obtained  for  that  of  com- 
mon quality.  The  following  dire6lions  are  therefore  worthy  of 
attention. 

Preparing  the  Ground  and  Manuring.  Ground  intended  for  trees 
must  be  secure  from  danger  of  being  flooded  in  wet  seasons,  and 
from  all  liabihty  of  becoming  water-soaked  beneath  the  surface.  If 
not  naturally  dry  enough,  it  must  be  thoroughly  underdrained. 

The  next  requisite  is  to  deepen  and  enrich  the  soil  by  trenching^ 
unless  naturally  or  previously  exactly  fitted  for  trees.  The  same 
result  may  be  attained  by  digging  very  large  holes,  say  eight  feet  in 
diameter,  and  a  foot  and  a  half  deep,  and  filling  them  with  rich  earth. 
But  a  better  way  is  to  plough  the  whole  surface  to  nearly  that  depth, 
and  to  enrich  it  well  by  manuring.  A  common  plough  will  descend  six 
or  seven  inches  ;  by  passing  another  plough  in  the  furrow — that  is,  by 
trench-plowing — the  soil  may  be  loosened  to  ten  inches  or  a  foot. 
But  by  means  of  a  good  subsoil-plough  in  the  common  furrow,  a 
depth  of  fifteen  to  eighteen  inches  may  be  reached.  Now,  to  work 
the  manure  down  to  that  depth,  and  make  the  whole  one  broad 
deep  bed  of  rich  soil,  it  must  be  first  spread  on  the  surface  evenly 
after  the  whole  has  been  well  subsoiled,  then  harrowed  to  break  it 
fine  and  mix  it  with  the  top  soil,  and  then  thrown  down  by  a  thorough 
trench-ploughing.  For  although  the  trench-ploughing  can  hardly  be 
worked  a  foot  in  depth  of  itself,  yet  after  a  good  loosening  with  the 
subsoil-plough,  it  may  be  at  once  extended  down  a  foot  and  a  half. 
If  this  is  done  in  the  fall,  and  another  good  ploughing  given  in  spring, 
the  whole  will  be  in  fine  condition  for  the  reception  of  trees.    Does 


Transplanting.  5  5 

this  seem  like  a  great  deal  of  cost  and  labor  ?  It  is  the  very  cheap- 
est way  of  obtaining  fine  crops  of  the  best  fruit ;  for  the  strong, 
long,  and  healthy  shoots  which  will  run  up  even  the  first  year,  and 
the  size,  beauty,  and  richness  of  the  fruit  soon  aflforded  from  such  an 
orchard,  kept  well  cultivated  during  its  early  years,  will  astonish 
those  who  have  never  seen  any  but  slip-shod  culture. 

In  setting  out  large  orchards,  if  the  whole  field  cannot  be  deep- 
ened, a  strip  of  land  ten  feet  wide  extending  across  the  orchard, 
may  be  treated  in  the  same  way,  in  the  centre  of  which  each  row  is 
to  be  set ;  and  the  intermediate  spaces,  constituting  two-thirds  or 
more  of  the  whole,  may,  if  necessary,  be  prepared  afterwards,  by 
the  time  the  roots  have  passed  the  boundaries  of  the  first. 

LAYING   OUT   ORCHARDS. 

Every  one  will  admit  that  an  orchard  handsomely  laid  out  in 
perfectly  straight  rows,  is  in  every  rcspedl  better  than  where  the 
trees  are  in  crooked  lines.  An  owner  can  feel  no  pride  in  giving 
proper  cultivation  to  an  awkwardly  planted  orchard ;  and  trees 
standing  out  of  line  will  be  a  constant  annoyance  to  every  plough- 
man who  is  in  the  pradlice  of  laying  perfectly  even  furrows. 

Some  planters  take  great  pains  in  setting  their  trees,  so  that  one 
tree  at  the  end  of  the  row  will  hide  all  the  rest  when  the  eye  ranges 
through  the  line.  But  in  securing  this  desirable  obje6l,  a  great  deal 
of  labor  is  often  expended  in  sighting  in  different  dire6tions  while 
setting  each  successive  tree,  so  that  every  row  may  be  straight 
every  way.  The  following  mode  of  laying  out  and  planting  will  not 
require  one-twentieth  of  the  labor  commonly  devoted,  may  be  per- 
formed under  the  diredlion  of  any  common  workman,  and  will  give 
rows  that  will  range  perfe<5lly,  not  only  in  both  dire6lions,  but  diago- 
nally. The  writer  has  found  that  two  men  would  thus  lay  out  from 
thirty  to  forty  acres  in  a  day,  with  perfect  precision  for  planting. 

The  first  thing  to  do  is  to  procure  as  many  short  pins  or  stakes,  a 
few  inches  long,  as  there  are  to  be  trees  in  the  orchard.  These 
may  be  made  by  simply  splitting  short  blocks  or  boards  with  an  axe, 
say  half  an  inch  in  diameter ;  or  corn-cobs  will  answer  a  good  purpose, 
and  may  be  more  easily  seen.  Then  procure  a  strong  cord  as  long 
as  one  side  of  the  orchard,  or,  if  the  orchard  is  very  large,  as  long 
as  each  seftion  may  be,  if  necessary  to  divide  it.  Then,  with  a  pole 
or  other  measure,  mark  off  the  distances  of  the  trees  on  this  line, 
sticking  a  common  brass  pin  through  at  each  place  for  a  tree,  bend- 
ing it  around  the  cord  so  that  it  will  not  come  out.     Red  yarn 


56 


Trmisplanting. 


sewed  through  and  tied  around  the  cord  would  be  more  visible  than 
pins  ;  but  the  latter  are  quickly  found  if  the  workman  measures  the 
distance  by  pacing  between  them  as  he  walks  from  one  to  the  other. 
A  new  cord  will  stretch  a  little  at  first,  but  will  soon  cease  to  do  so. 
The  easiest  way  to  mark  the  spaces  on  the  cord  is  to  wrap  it  around 
the  ends  of  a  board  cut  at  the  right  length,  so  that  every  third  coil 
shall  be  a  place  for  the  pin.  Thus,  if  the  board  is  five  feet  long,  by 
marking  every  third  coil  at  the  end  of  the  board  we  obtain  spaces  of 
thirty  feet.  The  field  having  been  ploughed  and  fitted  for  planting,  we 
are  now  ready  for  operation.  Sele6t  a  still  day,  so  that  the  wind  will 
not  blow  the  cord  out  of  place,  and  then  stretch  the  line  along  one  side 
of  the  field,  at  a  suitable  distance  from  the  fence  where  the  first  row 
is  to  be.  Make  it  as  straight  as  possible,  by  drawing  on  it  forcibly  ; 
a  stout  cord  being  better  than  a  weak  one  on  this  account.  If  the 
land  be  tolerably  level,  twenty  or  thirty  rods  may  be  measured  off  at 
a  time.  Place  flat  stones  or  other  heavy  weights  upon  it  at  inter- 
vals, to  keep  it  in  position ;  if  there  is  some  wind,  care  will  be 
necessary  in  making  it  perfe6tly  straight  before  thus  fixing  it.  Next, 
drive  in  one  of  the  short  pegs  or  sticks  at  each  point  marked  by  the 
pin  already  described.  When  this  is  done,  one  row  will  be  marked. 
Then  remove  the  Hne,  and  mark  each  end  of  the  field  at  right 
angles  to  this  in  the  same  way.     Lastly,  mark  the  remaining  side. 

Before  marking  both  ends, 
it  is  safest  to  stretch  the 
line  on  the  fourth  side, 
that  all  may  be  accurately 
spaced.  Next,  to  fill  up 
this  hollow  square  with 
the  proper  marks,  stretch 
the  line  successively  be- 
t  w  e  e  n  corresponding 
sticks  on  the  opposite 
sides,  and  mark  as  before 
till  the  whole  is  com- 
pleted. If  the  work  has 
been  carefully  done,  every 
stake  will  be  found  to 
range  perfedlly.  Every 
cord  will  stretch  more  or 
less,  but  if  stretched  so 
that  the  ends  will  come  out  even  each  time,  which  is  attended  with 
no  difficulty,  the  rows  will  be  perfect,  as  shown  in  Fig.  70. 


Fig.  70. 
Staking  out  orchards. 


Transplanting.  57 

Next,  take  a  strip  of  board,  say  about  eight  feet  long  and  six 
inches  wide,  as  shown  in  Fig.  71,  and  cut  a  notch  in  one  side  at  the 
middle,  just  large  enough  to  let  in  the  stem  of  a  tree.  Bore  a  hole 
through  each  end,  exaftly  at  equal  distances  from  this  notch.  Then, 
whenever  a  tree  is  to  be  planted,  place  the  middle  notch  around  the 
peg,  and  thrust  two  other  pegs  through  the  holes  at  the  ends. 
Then  take  up  the  board,  leaving  these  two  pegs,  dig  the  hole, 
replace  the  board,  and  set  the  tree  in  the  notch.     Proceed  in  this 


-TL 


y 


Fig-  71-  Fig.  72. 


way  till  the  whole  orchard  is  planted.  It  is  obvious  that  the  trees 
will  stand  precisely  where  the  first  pegs  were  placed,  and  will  range 
in  perfe6l  rows.  A  large  number  or  series  of  the  two  pins  may  be 
set  successively  by  the  board,  so  that  a  number  of  workmen  may  be 
digging  and  planting  at  the  same  time.  It  is  of  no  importance  in 
what  direftion  the  board  is  placed,  as  the  pin  and  the  tree  will  occupy 
the  same  spot,  as  shown  in  Fig.  72,  the  row  extending  from  a  to  b. 

Transplanting.  Very  few  fruit  or  ornamental  trees  ever  remain 
where  they  first  came  up  from  seed,  but  nearly  all  are  removed  one 
or  more  times,  to  the  spot  where  they  are  finally  to  remain.  For  this 
reason,  transplanting  becomes  a  most  important  operation.  If  a  txee 
could  be  removed  with  all  its  roots,  including  the  numerous  thread- 
hke  radicles,  and  all  the  spongelets,  and  placed  compaftly  in  the 
soil,  precisely  as  it  stood  before,  it  would  suffer  no  check  in  growth. 
The  nearer  we  can  approach  this  condition,  therefore,  the  greater 
will  be  our  success. 

As  a  general  rule,  roots  extend  as  far  on  each  side  of  the  tree  as 
the  height  of  the  tree  itself.  If,  for  instance,  a  tree  be  five  feet 
high,  the  roots  will  be  found  to  extend  five  feet  on  each  side,  or  to 
form  a  circle  ten  feet  in  diameter.  This  rule  will  not  apply  to  slen- 
der trees,  which  have  become  tall  by  close  planting,  but  to  those 
that  are  strong  and  well  developed.  The  great  length  of  the  roots 
is  often  shown  by  trees  which  send  up  many  suckers,  as  the  silver 
poplar  and  locust,  which  may  be  seen  to  extend  over  a  circle  much 
greater  in  diameter  than  the  height  of  the  tree. 

Many  persons  "wonder"  why  trees  are  so  much  checked  in 
growth  by  common  transplanting,  or  why  they  so  often  die  from  the 

3* 


58 


Transplanting. 


operation.  They  would  not  be  surprised,  if  they  saw  the  common 
destru6lion  of  the  roots  in  taking  them  up.  Fig.  T^  represents  a 
nursery  tree  with  its  roots  entire  ;  the  dotted  lines  show  where  the 
spade  is  commonly  set  for  the  purpose  of  lifting ;  Fig.  74  is  the  tree 
after  taken  up,  when  more  than  nine-tenths  of  the  roots  are  cut  off— 
sometimes  it  is  as  badly  mutilated  as  in  Fig.  75.  Fig.  76  exhibits 
the  same  as  removed  by  careful  nurserymen. 


Fig.  74. 


Fig.  75.  Fig.  73.  Fig.  76. 

Modes  of  digging  nursery  trees. 


In  taking  up  the  tree,  the  spade  should  be  set  into  the  earth  at  a 
distance  from  the  tree,  and  the  whole  carefully  lifted,  not  forcibly 
withdrawn,  from  the  soil.  Or,  so  much  of  the  earth  should  be  sepa- 
rated in  a  circle  by  the  spade,  that  when  the  tree  is  withdrawn,  a 
large  portion  of  the  soil  may  be  lifted  with  it  with  the  small  fibres. 
In  the  following  figure,  a  indicates  the  trunk  of  the  tree  ;  bb  the  cir- 
cle of  roots  cut  off  with  the  spade  in  a  hasty  removal ;  and  without 
this  circle,  the  rest  of  the  roots  which  are  left  in  the  earth  (Fig.  'j'j). 
The  same  is  shown  by  the  dotted  lines  in  Fig.  T>i' 

In  ordinary,  or  even  very  careful  pra6lice,  a  part  of  this  wide  net- 
work of  fibres  must  necessarily  be  separated  from  the  tree.  It  is 
evident  then,  that  the  usual  supplies  of  sap  to  the  leaves  must  be  in 


Transplanting. 


59 


part  cut  off.  Now  the  leaves  are  constantly  (during  day)  throwing 
off  insensible  moisture  in- 
to the  air  ;  and  good-sized 
trees  thus  give  off  daily 
many  pounds.  Reduce 
the  supply  from  below, 
and  the  leaves  cannot 
flourish  ;  and  if  *the  re- 
du6lion  is  severe,  the  tree 
withers  and  dies. 

The  remedy  consists  in 
lessening  the  number  of 
leaves,  so  as  to  corre- 
spond with  the  diminished 
supply.  This  may  be 
done  by  shortening  back 
every  shoot  of  the  pre- 
vious year  to  one-quarter 
of  its  length,  and  in  extreme  cases,  every  shoot  may  be  shortened 
back  to  one  strong  bud,  just  above  the  previous  year's  wood.  Cut- 
ting off  large  branches  at  random  often  quite  spoils  the  shape. 
Fig.  78  represents  an  unpruned  tree,  and  Fig.  79  the  same  with 
the  shoots  shortened  back. 

Where  peach  and  other  trees  have  been  once  a  year  trimmed  up 


Fig.  77. 


Fig.  78.  Fig.  79.  Fig.  80.        Fig.  8i. 

to  a  single  stem,  while  in  the  nursery,  the  mode  of  shortening  is 
shown  by  Figs.  80  and  81. 


6o  Trmtsplanting. 

A  few  experiments  only  are  needed  to  convince  any  one  of  the 
advantages  of  thus  cutting  in  the  shoots.  Some  years  ago  an 
orchardist  carefully  transplanted  one  hundred  and  eighty  apple- 
trees  into  good  mellow  soil.  The  roots  had  been  cut  rather  short  in 
digging.  One-half  had  their  tops  shortened  back,  so  as  to  leave 
only  one  bud  of  the  previous  season's  wood  ;  the  heads  of  the  other 
half  were  suffered  to  remain  untouched.  The  season  proved  favor- 
able. Of  the  ninety  which  had  their  heads  pruned,  only  two  died, 
and  nearly  all  made  fine  shoots,  many  being  eighteen  inches  long. 
Of  the  ninety  unpruned,  eight  died ;  most  of  them  made  but  little 
growth,  and  none  more  than  six  inches.  Both  the  first  and  second 
year,  the  deep  green  and  luxuriant  foliage  of  the  pruned  trees  afford- 
ed a  strong  contrast  with  the  paler  and  more  feeble  appearance  of 
the  other.  A  similar  experiment  was  made  with  seventy-eight 
peach-trees,  of  large  size,  three  years'  growth  from  the  bud.  One- 
half  were  headed  back  ;  the  rest  were  unpruned.  The  season  was 
rather  dry,  and  twelve  of  the  thirty-nine  unpruned  trees  perished ; 
and  only  one  of  those  which  were  headed  back.  The  unpruned 
which  survived  lost  parts  or  the  whole  of  the  upper  portions  of  their 
branches  ;  the  pruned  made  fine  bushy  heads  of  new  shoots.  In 
another  instance,  trees  only  one  year's  growth  from  the  bud,  trans- 
planted in  the  usual  manner  unpruned,  were  placed  side  by  side 
with  others  of  four  years'  growth,  and  with  trunks  an  inch  and  a 
half  in  diameter,  the  heads  being  pruned  to  one-quarter  their  size. 
The  growth  of  the  former  was  feeble  ;  the  large  trees,  with  pruned 
heads,  grew  vigorously. 

The  degree  to  which  this  shortening  should  be  carried  must  de- 
pend much  on  climate.  In  the  cool  moist  atmosphere  of  England, 
the  leaves  perspire  less,  and  a  larger  number  may  remain  without 
exhausting  the  supply  from  the  roots.  In  this  country  the  perspira- 
tion is  more  rapid,  and  fewer  leaves  can  be  fed,  until  new  roots  fur- 
nish increased  supphes. 

Cutting  back  after  the  buds  have  swollen,  or  the  leaves  expanded, 
seriously  checks  growth,  and  should  never  be  performed  except 
on  very  small  trees,  or  on  such  as  the  peach,  which  quickly  repro- 
duce new  shoots. 

Trees  wliich  quickly  reproduce  new  shoots,  as  the  peach,  may  be 
more  closely  shortened  back  than  others  having  a  less  reprodudlive 
power,  as  the  apple.  The  cherry  throws  out  a  new  growth  still 
more  relu6lantly,  and  hence  more  care  is  needed  in  digging  up  the 
roots  entire. 

Preparing  the  roots.     Before  a  tree  is  set  in  the  earth,  all  the 


Transplanting.  6 1 

uruised  or  wounded  parts,  where  cut  with  the  spade,  should  be 
pared  off  smoothly,  to  prevent  decay,  and  to  enable  them  to  heal 
over  by  granulations  during  the  growth  of  the  tree.  Then  dip 
them  in  a  bed  of  mud,  which  will  coat  every  part  over  evenly,  and 
leave  no  portion  in  conta6t  with  air,  which  accidentally  might  not 
be  reached  by  the  earth  in  filling  the  hole.  The  bed  of  mud  is 
quickly  made  by  pouring  into  a  hole  a  pail  of  water,  and  mixing  it 
with  the  soil. 

Setting  the  tree.  It  should  not  be  set  deeper  than  it  stood  before 
removal.  Setting  it  upon  the  surface  of  the  ground  without  any 
hole,  and  placing  a  bed  of  fine  earth  upon  the  roots  to  the  usual 
depth,  is  preferable,  and  on  shallow  or  unprepared  soils,  or  such  as 
are  quite  clayey  and  rather  wet,  has  been  quite  successful.  When 
placed  in  the  unfilled  hole,  if  it  is  found  to  be  too  deeply  sunk,  a 
mound  or  hillock  is  to  be  made  under  the  centre  to  raise  it  sufii- 
ciently,  and  the  roots  separated  and  extended  to  their  full  length. 
Fine  rich  mould  is  then  to  be  sprinkled  or  sifted  over,  taking  care 
to  fill  all  the  interstices,  and  using  the  fingers  to  spread  out  all  the 
fibres  during  the  operation.  The  mellow  earth  •  should  rise  two  or 
three  inches  above  the  surrounding  surface,  to  allow  for  its  subse- 
quent settling. 

In  nearly  all  soils,  the  use  of  water  i7i  settlmg  the  earth  among  the 
roots  will  be  found  eminently  serviceable.  Dashing  in  a  few  quarts 
before  the  hole  is  quite  filled  is  the  more  common  way;  but  an 
admirable  mode  is  to  settle  the  fine  earth  as  it  is  constantly  sifted 
in,  by  a  regular  shower  from  the  watering-pot,  one  man  holding  the 
tree,  a  second  filling  in  the  earth,  and  the  third  applying  the  water. 
By  this  process  the  roots  are  not  disturbed  in  their  position,  and 
every  cavity  about  them  is  filled  in  the  most  perfedl  manner.  The 
trees  will  be  found  to  maintain  their  position  better  than  when  pul- 
verized earth  alone  is  used  ;  for  although  they  may  at  first  be  easily 
moved  while  surrounded  by  the  half-liquid  mass,  in  a  few  hours 
the  earth  around  them  will  absorb  the  superabundant  moisture,  and 
they  will  become  as  firm  as  when  they  have  stood  for  weeks  in  their 
new  position. 

Stiffening  against  the  wind.  Newly-planted  trees,  being  a<5led 
on  as  levers  by  the  wind,  often  press  aside  the  earth  about  their 
stems,  and  make  an  opening  down  to  the  roots,  which  in  conse- 
quence suffer  from  both  drouth  and  disturbance.  There  are  two 
ways  to  prevent  this  disaster.  In  autumn  transplanting,  the  best 
way  is  to  embank  a  mound  of  earth  about  the  stems,  from  ten  to 
eighteen  inches  high,  as  the  size  of  the  tree  may  require,  Fig.  82. 


62 


Transplanting. 


This  mound  performs  the  triple  office  of  stiffening  the  tree,  exclud- 
ing mice,  and  covering  the  roots  from  frost.  Only  a  few  seconds 
are  required  to  throw  up  one  of  these  conical  heaps  of  earth.  After 
the  tree  commences  growing,  the  mounds  are  removed.  Trees 
which  have  had  their  heads  lightened  by  the  shortening  process 
already  described,  will  not  often  need  any  other  prote6lion. 

But  when  the  trees  are  large,  or  the  situation  is  windy,  staking 
becomes  necessary.  If  driven  before  the  roots  are  covered,  the 
stakes  may  be  ere6l,  as  in  Fig.  83  ;  if  driven  afterwards,  they  may 
be  slanting  ;  and  in  both  cases  straw  bands  should  be  first  wrapped 
once  round,  to  prevent  the  trees  from  chafing. 

The  accompanying  figure  (84)  shows  the  mode  in  which  the  stake 
is  driven  into  the  bottom  of  the  hole  before  fiUing  in. 


Fig.  82.  Fig.  83. 

Transplantmg  trees  on  the  surface. 


Fig.  84. 

On  another  page  the  advan- 
tages are  pointed  out  of 
sometimes  setting  trees  on 
the  surface  of  the  soil. 
This  mode  of  transplanting 
is  undoubtedly  the  best  on 
all  heavy  soils  that  cannot 
be  thoroughly  drained.  The 
annexed  figure  (85)  exhibits 
distinctly  this  mode  of  plant- 
ing, the  dotted  line  indicat- 
ing the  common  surface  of 
the  earth,  on  which  the  tree 
is  set,  and  the  low  mound 
This  not  only  gives  the  roots   a   deeper 

By  throw- 


Fig.  85. 

raised  upon  the  roots. 

soil,  but  prevents  the  water  from  settling  among  them 


Transplanting.  63 

ing  the  furrows  occasionally  towards  the  rows,  the  raised  surface 
will  be  maintained,  and  a  furrow  left  between  for  drainage. 

Watering.  A  very  common  error  is  the  belief  that  trees  need 
frequent  watering  before  they  are  in  leaf  Deluging  the  roots  while 
in  a  partially  dormant  state,  is  as  hurtful  to  trees  as  to  green-house 
plants,  and  a  continued  repetition  of  it  is  almost  certain  death. 
When  a  plant  is  in  a  state  of  rapid  vegetation,  large  quantities  of 
moisture  are  drawn  up  by  the  leaves  and  thrown  off;  but  while  the 
buds  are  unexpanded,  the  amount  consumed  is  very  small.  Fruit- 
trees  sometimes  remain  with  fresh  and  green  branches,  but  with 
unswollen  buds,  till  midsummer.  Instead  of  watering  such  at  the 
roots,  let  the  tops  be  wet  daily  at  evening,  and  it  will  in  nearly  all 
cases  bring  them  into  a6live  growth.  When  the  tree  is  much 
shrivelled,  wrapping  it  loosely  in  straw,  or  better,  in  moss,  and 
keeping  the  whole  in  a  damp  state,  will  in  most  cases  restore  it. 

After  the  leaves  are  expanded,  a  more  copious  application  of 
water  becomes  useful ;  but  it  should  never  be  performed,  as  so  fre- 
quently done,  by  flooding  the  tree  at  one  time  and  allowing  it  to  drj' 
at  another ;  or  by  pouring  the  water  on  the  surface,  which  it  hard- 
ens, and  never  reaches  the  roots.  Keeping  the  soil  finely  pulverized, 
and  if  necessary,  with  an  additional  shading  of  hay  or  straw  thickly 
spread  over  the  surface,  will  preserve  a  sufficient  and  uniform 
degree  of  moisture. 

The  following  sucessful  treatment  in  transplanting,  in  cases  that 
appeared  almost  hopeless,  was  pra6lised  by  the  late  S.  G.  Perkins, 
of  Boston : 

"  Some  ten  years  ago  I  imported  from  Paris  two  hundred  and  ten 
pear-trees  on  quince-stocks,  whose  roots,  on  their  arrival,  I  found 
to  be  entirely  black  and  dead.  I  shaved  oif  with  a  drawing-knife  all 
the  roots  down  to  the  stump.  These  I  planted  in  trenches,  tying 
them  to  crossbars  to  keep  them  firm,  and  then  filled  up  the  trench 
with  good  soil.  The  heads  and  bodies  of  these  trees  were  regularly 
washed  in  dry  weather  until  they  began  to  sprout,  which  most  of 
them  did  in  abundance  during  the  summer,  and  I  finally  saved  out 
of  the  whole  number  one  hundred  and  seventy-four,  which  became 
as  well  rooted  and  as  good  trees  as  any  in  my  garden. 

"  This  has  happened  more  than  once.  Three  or  four  years  ago  I 
imported,  among  other  trees,  twenty  plum-trees,  from  six  to  seven 
feet  high,  the  heads  of  which  had  been  budded  the  previous  year  in 
France.  These  buds  had  grown  from  nine  to  twelve  inches  long, 
and  were  perfe6lly  fresh  when  they  arrived  ;  but  the  roots,  on  exa- 
mination, were  found  entirely  dead.     Two  of  these  I  gave  away. 


64  Transplanting. 

One  was  good  for  nothing,  and  the  other  seventeen  I  planted  in 
my  garden,  having  cut  out  all  the  roots  that  had  fibres,  they  being 
entirely  dead.  One  of  my  men  said  I  might  as  well  plant  my 
walking-stick.  Sixteen  of  these  are  now  flourishing  trees,  well 
grown  and  well  rooted,  new  roots  being  induced  by  means  of  wash- 
ing the  upper  part  of  the  tree." 

Watering  the  roots,  even  of  fast-growing  trees,  will  rarely  become 
needful  if  the  soil  is  deep  and  is  kept  mellow.  But  whenever  it  is 
performed,  the  surface  earth  should  be  thrown  off,  the  water  poured 
in,  and  the  earth  replaced.  This  will  admit  the  water  at  once  to  the 
roots,  and  leave  the  surface  mellow  ;  while  by  watering  the  top  of 
the  ground,  the  water  will  perhaps  fail  to  reach  the  dry  soil  below, 
but  only  serve  to  harden  and  bake  the  surface. 

Mulchings  or  covering  the  ground  about  a  tree  with  straw,  coarse 
barn-yard  litter,  or,  what  is  still  better,  leaves  from  the  woods,  will 
in  nearly  all  cases  obviate  the  necessity  of  watering.  It  is  an  excel- 
lent prote6lion  against  midsummer  drouths,  which  so  often  prove 
destru6live  to  newly-transplanted  trees  after  they  have  appeared  in 
leaf,  and  is  a  good  substitute  for  mellow  culture  in  places  where 
good  cultivation  cannot  be  given.  It  should  never  be  omitted  for 
newly  set  cherry-trees.  A  correspondent  of  the  Horticulturist 
mulched  fifty  trees  out  of  one  hundred  and  fifty,  all  of  which  had 
commenced  growth  alike.  Those  which  were  mulched  all  lived. 
Of  the  hundred  not  mulched,  fifteen  perished.  The  weather  was 
hot  and  dry  at  midsummer. 

Trees  received  fro7n  a  distance^  and  injured  by  drying,  should 
immediately  have  their  roots  coated  by  immersion  in  a  bed  of  mud  ; 
and  then  the  whole  stems  and  branches  buried  in  moderately  moist 
earth  for  a  few  days.  They  will  gradually  absorb  moisture,  through 
the  pores  in  the  bark,  and  resume  their  freshness.  Plunging  into 
water,  as  sometimes  pra6lised,  is  more  liable  to  induce  decay  by 
water-soaking. 

Season  for  Transplanting.  Trees  may  be  removed  from  the  soil 
at  any  time  between  the  cessation  of  growth  in  autumn  and  the 
swelling  of  the  buds  the  following  spring.  The  operation  may  be 
performed  first  in  autumn  with  those  which  drop  their  leaves  soon- 
est ;  but  any  tree,  when  not  growing,  may,  by  stripping  its  leaves, 
be  removed  safely.  If  left  on,  they  will  invariably  cause  the  shrivel- 
ling of  the  bark,  in  consequence  of  the  large  amount  of  moisture 
they  are  always  exhaling,  and  which  cannot  be  restored  through  the 
roots  while  they  are  out  of  the  ground. 

The  rule  must  vary  somewhat  with  circumstances.     Tender  trees, 


Transplanting. 


6s 


as  the  peach  and  apricot,  generally  succeed  best  if  set  in  spring, 
unless  in  a  warm,  dry  soil,  in  a  sheltered  place,  and  in  a  climate  not 
severe.  It  may  be  added,  that  soils  rather  wet,  or  liable  to  become 
soaked  with  water  before  freezing,  should  never  receive  trees  in 
autumn.  The  rule  should  be  carried  one  step  farther ;  such  soils 
should  never  be  set  with  trees  at  all.  They  are  unfit  until  well 
drained.  Much  of  the  "  bad  luck "  that  occurs,  is  from  wet  sub- 
soils. 

As  a  general  rule,  all  hardy  trees  are  best  set  in  autumn,  if  soil, 
aspe6l,  and  climate  are  favorable.  They  get  an  earlier  start  in 
spring. 

It  is  commonly  best  to  dig  up  trees  in  the  autumn  from  nurseries 
in  any  case,  whether  for  fall  or  spring  setting.  If  sent  long  dis- 
tances, they  will  be  on  hand  and  may  be  set  out  early.  They  may 
be  heeled  in,  and  be  more  effe6tually  secured  from  freezing,  than  if 
standing  in  the  nursery  rows.  In  heeling  in,  sele6l  a  dry,  clean, 
mellow  piece  of  ground,  with  no  grass  near  to  invite  mice ;  dig  a 
wide  trench,  lay  in  the  roots  sloping  (Fig.  86),  and  cover  them  and 
half  the  stems  with  fine  mellow  earth  ;  _/?//  in  carefully  and  solid  all 
the  interstices  amo7tg  the  roots j  doing  this  work  imperfe6lly  often 
results  in  loss  ;  if  well  performed,  it  never  can.  If  much  danger  is 
feared  from  mice,  it  is  better  to  place  the  trees  ere6l  in  the 
trench  (Fig.  87),  and  round  up  the  whole  surface  about  them ;  but, 
being  more  exposed  in  this  position,  they  should  be  placed  in  a 
sheltered  situation  from  the  winds. 


Fig.  86. 
Heeling-in  sloping. 


Fig.  87. 
Heeling-in  ereSl. 


With  the  precautions  above  mentioned,  it  is,  however,  a  matter 
of  small  consequence  at  which  season  trees  are  put  out,  provided 
the  work  is  well  done.  It  is  at  least  a  hundred  times  7nore  impor- 
tant to  give  thejn  good  mellow  cultivation  afterwards.     Here  is 


66  Transplanting. 

where  so  many  fail.  Some  dig  little  circles  about  their  trees,  which 
is  scarcely  better.  The  whole  surface  must  be  cultivated.  It  is  for 
this  reason  that  trees  often  do  best  set  in  spring — because  in  one 
case  the  soil  settles,  hardens,  and  crusts  through  winter,  but  is  left 
mellow  after  spring  setting.  This  difference  could  not  exist  if  the 
mellowing  of  the  soil  were  properly  attended  to. 

When  the  soil  is  a  heavy  clay,  and  holds  water  like  a  tub,  tender 
trees  are  in  great  danger  from  autumn  transplanting,  unless  provi- 
sion is  made  for  draining  the  holes,  which  may  be  effected  by  run- 
ning a  deep  furrow  from  one  hole  to  the  other,  along  the  line  of 
trees,  and  using  brush,  corn-stalks,  or  straw,  as  a  temporary  under- 
drain  for  the  water  to  soak  away. 

Transplanting  may  be  performed  in  winter,  whenever  the  ground 
is  open  and  the  air  above  freezing ;  but  roots  which  are  frozen  while 
out  of  the  ground,  will  perish  unless  they  are  buried  before  thaw- 
ing. 

The  size  for  transplanting  must  vary  with  circumstances.  Five 
to  six  feet  high  is  commonly  large  enough,  but  those  much  larger 
may  be  successfully  removed  if  they  have  been  previously  prepared 
by  shortening  the  long  roots  to  induce  the  emission  of  a  mass  of 
smaller  fibres  near  the  centre  or  stem.  This  is  done  one  year  pre- 
viously, by  running  a  spade  into  the  earth  in  a  circle  about  the  foot 
of  the  stem,  if  the  tree  yet  stands  in  the  nursery,  or  by  cutting  a  cir- 
cular trench  around  the  tree  if  it  is  a  large  standard  in  open  ground. 

On  a  review  of  the  essential  requisites  for  successful  transplant- 
ing, they  may  be  summed  up  briefly  as  follows  : 

1.  A  previous  preparation  of  a  rich  deep  bed  of  mellow  earth  to 
receive  the  roots,  and  land  which  cannot  be  water-soaked. 

2.  Removing  the  tree  with  as  little  mutilation  of  the  roots  as 
pra6licable. 

3.  Paring  off  the  bruised  parts. 

4.  Shortening-in  the  head,  in  a  greater  or  less  degree  (before  the 
buds  swell),  to  correspond  with  the  necessary  loss  of  roots. 

5.  Immersing  the  roots  in  mud. 

6.  Filling  the  fine  earth  carefully  among  the  roots,  spreading 
them  all  out  with  the  fingers. 

7.  Planting  no  deeper  than  before. 

8.  Staking  or  embanking,  when  necessary,  to  prevent  injury  by 
the  wind. 

9.  Watering  the  stems  and  branches  only,  before  the  appearance 
of  the  leaf. 

10.  Mulching,  where  danger  of  midsummer  drouth  is  feared. 


Transplanting.  6/ 

The  following  additional  rules,  self-evident  to  men  of  experience; 
are  continually  disregarded  by  novices  in  setting  out  orchards  and 
fruit  gardens : 

1.  If  the  roots  of  a  tree  are  frozen  out  of  the  ground,  and  thawed 
again  in  conta6l  with  air,  the  tree  is  killed. 

2.  If  the  frozen  roots  are  well  buried,  fiUing  all  cavities  before 
thawing  any  at  all,  the  tree  is  uninjured. 

3.  Manure  should  never  be  placed  in  conta6l  with  the  roots  of  a 
tree,  in  setting  it  out,  but  old  finely  pulverized  earthy  compost  an- 
swers well. 

4.  A  small  or  moderate  sized  tree  at  the  time  of  transplanting 
will  usually  become  large  and  bearing  sooner  than  a  larger  tree 
set  out  at  the  same  time,  and  which  is  checked  in  growth  by 
removal, 

5.  To  guard  against  mice  in  winter  with  perfe6l  success,  make  a 
small,  compa6t,  smooth  earth  mound  nearly  a  foot  high,  around  the 
stem  of  each  young  orchard  tree. 

6.  The  roots  of  a  tree  extend  nearly  as  far  on  each  side  as  the 
height  of  the  tree  ;  and  hence  to  dig  it  up  by  cutting  a  circle  with  a 
spade  half  a  foot  in  diameter,  cuts  off  more  than  nine-tenths  of  the 
roots. 

7.  Watering  a  tree  in  dry  weather  affords  but  temporary  relief, 
and  often  does  more  harm  than  good,  by  crusting  the  surface. 
Keeping  the  surface  constantly  mellow  is  much  more  valuable  and 
important — or  if  this  cannot  be  done,  mulch  well.  If  watering  is 
ever  done  from  necessity,  remove  the  top  earth,  pour  in  the  water, 
and  then  replace  the  earth — then  mulch,  or  keep  the  surface  very 
mellow. 

8.  Shrivelled  trees  may  be  made  plump  before  planting,  by  cover- 
ing tops  and  all  with  earth  for  several  days. 

9.  Young  trees  may  be  manured  to  great  advantage  by  spreading 
manure  over  the  roots  as  far  as  they  extend,  or  over  a  circle  whose 
radius  is  equal  to  the  height  of  the  tree,  in  autumn  or  early  winter, 
and  spading  this  manure  in  in  spring. 

10.  Never  set  young  trees  in  a  grass  field,  or  among  wheat,  or 
other  sowed  grain.     Clover  is  still  worse,  as  the  roots  grow  deep,  • 
and  rob  the  tree-roots.     The  whole  surface  should  be  clean  and 
mellow ;  or  if  any  crops  are  suffered,  they  should  be  potatoes,  car- 
rots, turnips,  or  other  low-hoed  crops. 

11.  Constant,  clean,  and  mellow  cultivation  is  absolutely  neces- 
sary at  all  times  for  the  successful  growth  of  the  peach-tree,  at  any 
age  ;  it  is  as  necessary  for  a  young  plum-tree,  but  not  quite  so  much 


68  Transplanting. 

so  for  an  old  one ;  it  is  nearly  as  essential  for  a  young  apple-tree, 
but  much  less  so  for  an  old  orchard ;  and  still  less  necessary  for  a 
middle-aged  cherry-tree. 

Registering  Orchards.  Much  inconvenience  and  often  many  mis- 
takes arise  from  not  preserving  the  names  of  varieties  in  young 
orchards.  The  trees  are  received,  corre6tly  labelled,  from  the  nur- 
sery ;  the  labels  are  left  on  till  the  wires  cut  the  limbs,  or  until  effaced 
by  time,  and  the  sorts  are  forgotten.  In  a  few  years  the  trees  begin 
to  bear,  but  the  names  being  gone,  the  owner  consults  his  neigh- 
bors, and  probably  receives  very  erroneous  names,  and  thus  mis- 
nomers are  multiplied  for  want  of  a  timely  record. 

DISTANCES    FOR  PLANTING   TREES. 

Persons  about  to  plant  orchards  and  fruit-gardens,  are  often  at  a 
loss  to  know  the  most  suitable  distances  to  place  the  trees.  The 
guiding  rule  should  be  to  allow  space  enough  that  when  the  trees 
attain  full  size,  the  sun's  rays  may  freely  enter  on  each  side.  The 
roots  as  well  as  the  tops  should  have  free  space.  As  a  general  rule, 
the  tops  should  never  approach  nearer  than  one-half  their  diame- 
ter. 

Some  varieties  of  the  same  kiifd  of  fruit  grow  to  a  much  greater 
size  than  others,  but  as  an  average,  the  following  distances  may  be 
adopted,  varying  with  the  amount  of  land  and  with  the  wishes  of  the 
owner,  whether  to  obtain  imtnediately  a  large  amount  from  a  small 
space,  or  to  make  a  permanent  orchard  that  shall  long  continue 
without  becoming  crowded. 

Apples.  In  fertile  distridls  of  the  country,  where  the  trees  may 
attain  great  size,  and  where  there  is  plenty  of  land,  forty  feet  is  the 
greatest  distance  required.  The  usual  distance  is  two  rods  or 
thirty-three  feet.  Where  the  most  is  to  be  made  of  the  land,  and 
where  thinning-in  the  limbs  is  pra6lised  when  the  trees  become  too 
large,  twenty-five  feet  distance  may  be  adopted.  For  pyramids  on 
apple-stocks,  fifteen  feet ;  for  pyramids  or  dwarf  standards  on  Dou- 
cain  stocks,  ten  feet;  for  dwarf  round-headed  trees  on  paradise 
•  stocks,  eight  feet. 

Pears.  Large  growing  standard  varieties,  on  pear-stocks,  twenty 
to  twenty-five  feet ;  dwarf  standards  on  quince  (with  stems  pruned 
up,  two  or  three  feet,  the  heads  with  natural  growth,  or  slightly 
thinned  by  pruning  but  once  a  year,  for  orchard  culture),  twelve 
feet;  pyramids  on  pear-stocks,  twelve  to  fifteen  feet;  on  quince, 
ten  or  twelve  feet.     It  should  never  be  forgotten  that  pears  on 


Transplanting.  69 

quince  should  be  so  placed  as  to  admit  of  high  or  enriching  cultiva- 
tion. 

Peaches.  It  is  usual  to  allow  about  twenty  feet  for  peach-trees 
that  are  never  shortened-in,  but  permitted  to  spread  out  and  take 
their  natural  course.  But  if  shortened-ifi  annually  as  they  should 
be,  or  even  triennially,  by  cutting  back  three-year  branches,  they 
may  occupy  only  twelve  or  fifteen  feet.  Peach-trees  budded  on  the 
plum,  which  reduces  their  growth  a  little,  may  be  kept  cut  back  so 
as  to  require  a  space  of  only  eight  or  nine  feet. 

Cherries.  Common  standards,  twenty  feet  apart;  pyramids  on 
common  stocks,  fifteen  feet ;  on  Mahaleb  stocks,  ten  feet.  Dukes 
and  Morellos  require  only  three-fourths  of  this  space. 

Plujns.     Standards,  fifteen  feet ;  pyramids,  eight  to  ten  feet. 

Apricots.     One-fourth  more  space  than  for  plums. 

Quinces.     Six  to  eight  feet. 

Grapes.  Most  vigorously  growing  native  sorts,  on  enriched  soils, 
may  be  ten  to  fifteen  feet  apart ;  on  a  poorer  soil,  moderate  growers 
may  be  six  to  eight  feet  apart. 

Gooseberries  and  Currants.     Four  to  five  feet. 

Raspberries.     Three  or  four  feet. 

Blackberries.     In  rows  eight  feet  apart. 

For  the  above  distances,  the  following  is  the  number  of  trees 
required  for  an  acre  : 

40  feet  apart, 27  trees. 

33        "  .        .        ....        40     « 

25        "  69    " 

20        "  108     " 

15        "  193     " 

12  "  302      " 

10  "             435  " 

8  "             680  " 

6  "  .......  1,208  " 

4  "             2,720  " 


CHAPTER  VTI. 


CULTIVATION   OF   THE   SOIL. 


In  passing  through  the  country,  and  visiting  the  grounds  of  fiuit- 
growers,  and  examining  the  exhibitions  of  pomological  societies,  a 
marked  difference  is  observed  in  the  same  variety  as  grown  on 
different  grounds.  In  one  case  it  is  small  and  poor  flavored ;  in 
another  it  is  large,  beautiful,  rich,  and  excellent.  The  owner  of  the 
poor  fruit  is  much  disappointed  in  what  he  expelled  to  see,  and  consi- 
ders himself  as  "badly  humbugged"  by  the  nurseryman  who  sold  him 
the  trees.  The  successful  cultivator  takes  his  specimens  to  a  fair, 
and  sweeps  off  the  premiums  by  their  delicious  quality  and  excellent 
appearance.  Now,  this  question  at  once  arises  :  What  is  the  cause 
of  this  difference  ?  And  it  is  just  such  questions  as  we  Uke  to  hear 
asked. 

The  first,  and  perhaps  the  most  prominent  cause,  is  cultivation. 
Place  a  tree  in  grass-land,  or  give  it  no  cultivation — let  the  surface 
become  baked  hard,  like  flagging,  or  allow  weeds  to  cover  the  sur- 
face— and  the  tree  will  have  a  feeble  growth,  and  the  fruit,  as  a 
necessary  consequence,  will  partake  of  the  condition  of  the  tree. 
A  feeble  tree  will,  of  course,  bear  small  fruit.  Hence,  one  reason 
why  young  trees  often  produce  larger  and  finer  specimens  than  old 
and  stunted  trees.  Cultivation  alone  has  often  changed  both  size 
and  quality  in  a  surprising  degree.  Some  years  ago  a  few  trees  of 
the  Seckel  pear  were  observed  to  bear  very  small  fruit — they  were 
then  standing  in  grass.  Subsequently  the  whole  surface  was  sub- 
jected to  good  cultivation.  The  next  crop  had  pears  at  least  triple 
the  size  of  the  former.  A  St.  Ghislain  tree,  on  another  place,  bore 
at  first  when  standing  in  grass-land,  and  disappointment  was  felt  by 
the  owner  at  the  small  size  and  poor  quality  of  the  fruit.  A  herd 
of  swine  accidentally  rooted  up  the  grass  and  reduced  the  ground  to 
a  mellow  surface.  The  pears  that  year  were  greatly  increased  in 
size,  and  so  much  improved  in  flavor  that  they  would  not  have  been 
recognised  as  the  same    sort.     The   Duchess  Angouleme,  when 


Cultivation  of  the  Soil.  71 

large  and  well  grown,  is  an  excellent  fruit.  When  small,  it  is  per- 
fedlly  worthless.  T.  G.  Yeomans,  of  Walworth,  N.  Y.,  who  has 
been  eminently  successful  in  its  cultivation,  and  obtained  thirty-five 
dollars  per  barrel  for  it,  has  found  high  culture  of  vital  importance, 
and  has  remarked  that  when  the  specimen  does  not  weigh  over 
four  ounces,  it  is  no  better  than  a  raw  potato ;  and  this,  we  think, 
has  generally  been  found  true.  There  is  no  question  whatever  that 
this  fine  pear,  as  well  as  many  other  fruits,  has  been  placed  on  the 
rejedted  list  by  some  planters  for  want  of  good  management  and 
proper  cultivation. 

Good  cultivation  and  thinning  the  crop  cause  all  the  difference 
between  those  superb  specimens  of  the  pear  which  often  grace  the 
extended  tables,  and  fill  the  vast  halls  of  our  finest  fruit  exhibitions, 
and  such  miserable  fruit  as  we  sometimes  see  borne  on  the  grass- 
grown,  weed-choked,  mice-gnawed  trees  of  the  slipshod  farmer's 
grounds — planted  out  with  hardly  the  expe6tation,  but  rather  with  a 
sort  of  dim  hope  that  they  would  grow  and  take  care  wholly  of 
themselves. 

One  of  the  best  things  that  a  horticultural  or  pomological  society 
could  do,  would  be  to  place  conspicuously  on  exhibition  a  colle6lion 
of  such  fruit  as  might  be  raised  with  every  advantage  resulting  from 
good  culture  and  judicious  thinning ;  and  another  colle<5lion  beside 
it  with  all  the  marks  of  small  size  and  scabbiness  which  might  be 
expe6led  from  utter  neglefl.  One  collection  should  be  marked, 
"  Fruit  raised  under  the  eye  of  Vigilance  and  Industry  :" 
the  other  labelled,  "  Fruit  grown  under  neglect." 

Cultivation  is  the  more  important,  because  it  is  not  commenced 
and  finished  in  a  day,  but  needs  constant  attention  for  years  ;  and 
in  ordinary  practice  it  receives  greater  negle6l.  For,  of  the  thou- 
sands of  trees  which  are  every  year  transplanted  in  all  parts  of  the 
country,  the  assertion  may  be  made  with  safety,  that  more  are  lost 
from  negle6led  after-culture,  than  from  all  other  causes  put  toge- 
ther. 

To  purchase  and  set  out  fine  fruit-trees  of  rare  sorts,  in  a  baked 
and  hardened  soil,  whose  entire  moisture  and  fertility  are  consumed 
by  a  crop  of  weeds  and  grass,  might  very  aptly  and  without  exag- 
geration be  compared  to  the  purchase  of  a  fine  horse,  and  then  per- . 
petually  to  exclude  him  from  food  and  drink. 

Here  is  the  great  and  fatal  error  with  a  large  portion  who  attempt 
the  cultivation  of  fruit.  We  may  not  incorreftly  divide  these  into 
three  classes : 

I.  Those  who,  having  procured  their  trees,  destroy  them  at  once 


72 


Cultivation  of  the  Soil. 


by  drying  them  in  the  sun  or  wind,  or  freezing  them  in  the  cold, 
before  setting  out. 

2.  Those  who  destroy  them  by  crowding  the  roots  into  small 
holes  cut  out  of  a  sod,  where,  if  they  live,  they  maintain  a  stunted 
and  feeble  existence,  like  the  half-starved  cattle  of  a  negle6lful  far- 
mer. 

3.  Others  set  them  out  well,  and  then  consider  their  labors  as 
having  closed.  They  are  subsequently  suffered  to  become  choked 
with  grass,  weeds,  or  crops  of  grain — some  live  and  linger,  others 
die  under  the  hardship  ;  or  else  are  demolished  by  cattle,  or  broken 
down  by  the  team  which  cultivates  the  ground. 

The  annexed  cut  is  a  fair  exhibition  of  the  difference  in  results 
between  neglected  management,  as  seen  on  the  left,  and  good  culti- 
vation, on  the  right,  as  seen  in  trees  five  to  ten  years  after  trans- 
planting. 


Fig.  88. 


Negle€led  trees. 


Well  cultivated  orchard. 


A  neighbor  purchased  fifty  fine  peach-trees,  handsomely  rooted, 
and  of  vigorous  growth  ;  they  were  well  set  out  in  a  field  containing 
a  fine  crop  of  heavy  clover  and  timothy.  The  following  summer 
was  dry ;  and  a  luxuriant  growth  of  meadow-grass  nearly  hid  them 
from  sight.  What  was  the  consequence  ?  Their  fate  was  precisely 
what  every  farmer  would  have  predidled  of  as  many  hills  of  corn, 
planted  and  overgrown  in  a  thick  meadow — very  few  survived  the 
first  year. 

Another  person  bought  sixty,  of  worse  quality  in  growth  ;  he  set 
them  out  well,  and  kept  them  well  hoed  with  potatoes.  He  lost  but 
one  tree  ;  and  continuing  to  cultivate  them  with  low-hoed  crops, 
they  now  afford  yearly  loads  of  rich  peaches. 

Another  neighbor  procured  fifty  good  trees.  Passing  his  house 
the  same  year  late  in  summer,  he  remarked  :  "  I  thought  a  crop  of 
wheat  one  of  the  best  for  young  peach-trees  !  "  "  Just  the  reverse  ; 
it  is  one  of  the  worst — all  sown  crops  are  injurious ;  all  low-hoed 


Cultivation  of  the  Soil.  '       73 

ones  beneficial."  "  Well,"  answered  he,  "  I  have  found  it  so — my 
fifty  trees  all  lived,  it  is  true,  but  I  have  lost  one  year  of  their  growth 
by  my  want  of  knowledge."  On  examination,  they  were  found  in 
excellent  soil,  and  had  been  well  set  out.  All  the  rows  were  in  a 
field  of  wheat,  except  one,  which  was  hoed  with  a  crop  of  potatoes 
The  result  was  striking.  Of  the  trees  that  stood  among  the  wheat, 
some  had  made  shoots  the  same  year,  an  inch  long,  some  two  inches, 
and  a  very  few,  five  or  six  inches.  While  on  nearly  every  one  that 
grew  with  the  potatoes,  new  shoots  a  foot  and  a  half  long  could  be 
found,  and  on  some  the  growth  had  been  two  feet,  two  and  a  half, 
and  even  three  feet.  Other  cases  have  furnished  nearly  as  deci- 
sive contrasts.  An  eminent  cultivator  of  fine  fruit,  whose  trees 
have  borne  for  many  years,  remarks  :  "  My  garden  would  be  worth 
twice  as  much  as  it  is,  if  the  trees  had  been  planted  in  thick  rows 
two  rods  apart,  so  that  I  could  have  cultivated  them  with  the  plough. 
Unless  fruit  grows  on  thrifty  trees,  we  can  form  no  proper  judgment 
of  it.  Some  that  we  have  cultivated  this  season,  after  a  long  negleft, 
seem  like  new  kinds,  and  the  flavor  is  in  proportion  to  the  size." 

The  thick  rows  here  alluded  to,  may  be  composed  of  trees  from 
six  to  twelve  feet  apart  in  the  rows.  This  mode  admits  of  deep  and 
thorough  cultivation,  and  the  team  can  pass  freely  in  one  direftion, 
until  close  to  the  row,  where  the  soil  need  not  be  turned  up  so 
deeply,  or  so  as  to  injure  the  roots.  Fig.  89  exhibits  this  mode  of 
planting,  and  Fig.  90  another  mode,  where  the  trees  are  in  hexa- 


««««««««« 


«««««9|e««« 


****** 
***** 

****** 
***** 

****** 


Fig.  89.  Fig.  90. 

gons,  or  in  the  corners  of  equilateral  triangles,  and  are  thus  more 
equally  distributed  over  the  ground  than  by  any  other  arrangement. 
They  may  thus  be  cultivated  in  three  dire6lions.  For  landscape 
effedl;,  this  is  undoubtedly  better  than  any  other  regular  order. 

Trees  are  frequently  mutilated  in  cultivating  the  ground  with  a 
team  ;  to  obviate  this  difficulty,  arrange  the  horses  when  they  work 
near  the  fine  of  trees,  one  before  the  other,  or  tandem.  Let  a  boy 
ride  the  forward  one,  use  long  traces  and  a  short  whipple-tree,  and 
place  the  whole  in  the  charge  of  a  careful  man  who  knows  that  one 

4 


74 


Cultivation  of  th^  Soil. 


tree  is  worth  more  than  fifty  hills  of  corn  or  potatoes,  and  no  danger 
need  be  feared.  In  the  absence  of  this  arrangement,  oxen  will  be 
safer  than  horses.  A  strong  single  horse  will  be  sufficient  for  work- 
ing near  the  rows,  where  the  plough  should  run  shallow,  provided 
the  soil  is  not  hard. 

The    annexed  cut  (Fig.  91)  shows    a 
I  mode  of   constru6ling  whipple-trees  for 

I  this  purpose,  so  as  to  pass  the  trees  free- 

I  ly.     It  is  made  as  short  as  the  free  a6lion 

\  of  the  animals'  legs  will  allow  (about  six- 

wk^ 4j^ .J^      teen  inches  for    a    single  whipple-tree). 

^^  ^j         ^^^      An  iron  strap  is  riveted  so  as  to  bend 

round  the  end  of  the  wood,  turning  in  and 
forming  a  hook  inside. 
In  very  small  trees,  most  of  the  roots  are  within  a  few  feet 
of  the  stem,  but  their  circumference  forms  an  annually  increasing 
circle.  Hence  the  frequent  practice  of  applying  manure,  or  digging 
the  ground  closely  about  the  base,  as  exhibited  in  the  annexed 
figure  (92),  is  comparatively  useless.     Hence,  too,  the  practice  of 


Fig.  91. 


Fig.  92. 


ploughing  a  few  furrows  only  on  each  side  of  a  row  of  large  trees  in 
an  orchard,  is  greatly  inferior  to  the  cultivation  of  the  whole  sur- 
face. 

Among  the  crops  which  are  best  suited  to  young  trees,  are  pota?* 


Cultivation  of  the  Soil.  75 

toes,  ruta-bagas,  beets,  carrots,  beans,  and  all  low-hoed  crops.  In- 
dian corn,  though  a  hoed  crop,  is  of  too  tall  a  growth,  shading  young 
trees  too  much  by  its  formidable  stalks.  All  sown  crops  are  to  be 
avoided,  and  grass  is  still  worse.     Meadows  are  ruinous. 

A  chief  reason  of  the  fatal  efFe6ts  of  sown  crops,  is  the  impossi- 
bility of  mellowing  the  ground  by  repeated  cultivation.  For  this 
reason,  a  low  crop  of  peas  has  been  found  much  worse  than  a  heavy 
growth  of  Indian  corn. 

Renovating  Old  Trees.  When  old  trees  become  feeble,  there  is  no 
better  way  of  imparting  to  them  vigor  than  by  manuring.  Instead 
of  adopting  the  more  common  pra6tice  of  digging  a  circular  trench 
around  them  and  filling  this  with  manure,  the  operation  may  be  per- 
formed in  a  more  perfect  and  efficient  manner  by  digging  narrow 
radiating  trenches  from  within  a  few  feet  of  the  trunk,  diredlly  from 
it — this  will  prevent  cutting  many  of  the  roots.  The  annexed  dia- 
gram (Fig.  93)  will  show  the  position  of  these  trenches.  These  may 
then  be  filled  with  a  compost^  made  of 
turf,  stable  manure,  ashes,  and  per- 
haps a  Uttle  bone  manure — the  turf 
to  be  the  chief  constituent,  say  one- 
half  or  two-thirds — and  the  ashes 
say  one-thirtieth.  The  bone  ma- 
nure is  not  essential,  as  its  constitu- 
ent parts  are  in  common  manure  in 
small  quantities.  If  this  is  done 
in  autumn,  the  roots  will  be  pre- 
pared to  penetrate  it  early  in  spring, 
and  if  the  tree  is  not  past  reco- 
very, it  may  make  a  new  growth. 
The  roots  probably  reach  as  far 
each  way  as  the  height  of  the  tree,  and  the  trenches  should  extend 
about  the  same  distance.  They  need  not  be  cut  very  near  the  tree, 
as  the  roots  are  all  large  there,  and  would  be  more  likely  to  be 
injured  and  would  be  little  benefited.  The  trenches  should  be  only 
the  width  of  a  spade,  and  be  from  two  to  four  feet  apart. 

Old  apple  orchards  always  grow  and  bear  best  when  kept  under 
cultivation.  If  the  soil  is,  however,  naturally  or  artificially  fertile, 
they  succeed  well  in  grass  continually  grazed  short  by  sheep  and 
swine.  These  animals  are  useful  in  devouring  the  inse6ls  of  the 
fallen  fruit,  and  assist  in  manuring  the  surface.  An  annual  autumn 
apphcation  of  yard  or  stable  manure,  with  a  small  portion  of  ashes — 
or,  in  the  absence  of  ashes,  of  lime — will  commonly  be  useful.     If 


^6  Cultivation  of  the  Soil. 

the  orchard  is  only  top-dressed,  the  application  in  autumn  is  oi 
great  importance,  that  the  soil  may  be  soaked  in  winter  or  spring. 
If  ploughed  in  it  should  be  done  in  spring,  after  the  manure  has 
remained  all  winter  on  the  surface. 

When  to  Manure  Orchards.  Inquiry  is  often  made  as  to  the  fre- 
quency and  amount  of  manuring  or  cultivation  for  trees.  The 
answer  must  be  :  a^  according  to  circumstances.  The  question 
again  recurs  :  how  shall  we  know  what  our  soils  need  ?  The  answer 
is :  observe  the  results  of  growth.  An  examination  or  analysis  of 
the  soil  will  be  of  little  use.  But  the  trees  will  tell  their  own  story. 
If  the  soil  is  so  rich  that  they  make  annual  shoots  of  two  or  three 
feet  or  more  in  length,  without  any  cultivation  or  manuring  at  all 
(which,  however,  is  rarely  the  case),  then  it  will  be  needless  to  give 
additional  care.  The  annual  growth  is  the  best  guide  to  treatment. 
There  are  very  few  apple  or  other  orchards  which,  after  reaching  a 
good  bearing  state,  throw  out  annual  shoots  more  than  a  foot  or  a 
foot  and  a  half  long,  and  many  not  half  this  length.  The  owner 
may  lay  it  down  as  an  unalterable  rule,  that  when  his  trees  do  not 
grow  one  foot  annually,  they  need  more  manuring  or  cultivation,  or 
both.  By  observing  the  growth  he  can  answer  all  questions  of  the 
kind  referred  to,  without  difficulty. 

Management  of  Western  Orchards.  Lewis  Ellsworth,  one  of  the 
most  successful  and  intelligent  fruit-growers  in  Illinois,  says  that 
the  loss  in  fruit-trees  in  that  State  within  the  last  three  years,  is 
millions  of  dollars — that  it  is  attributed  to  the  cold  winters  and  dry 
summers.  But  he  asserts  that  to  a  great  extent,  this  result  has 
arisen  from  their  standing  unprote£led  in  a  soil  underlaid  with  a 
retentive  clayey-loam  subsoil,  which  charadlerizes  most  of  the  prai- 
rie land.  He  has  adopted  the  pra(5lice  of  ridging  his  land,  by 
repeated  ploughings,  commencing  at  the  same  ridges  and  ending  at 
the  same  dead  furrows ;  and  where  nursery-trees  were  formerly 
thrown  out  by  freezing,  after  ridging  they  stand  throughout  the 
winter  without  injury,  and  make  a  better  growth  in  summer.  He 
recommends  the  ridging  system  for  aU  orchards,  each  row  of  trees 
being  placed  on  the  centre  of  the  ridge. 

We  have  no  doubt  that  draining  would  lessen  the  effects  of  severe 
winters  on  fruit-trees  in  other  regions  than  the  West. 

Arrangement  to  facilitate  Cultivation.  The  following  is  an 
arrangement  of  kinds  of  different  sizes,  into  rows  for  cultivation 
both  ways  with  horse-labor.  The  larger  sorts  are  in  wide  rows,  as 
explained  on  page  72.  Fruits  which  are  stung  by  the  curculio 
are  planted  at  one  end,  and  when  the  fruit  is  forming,  pigs  and 


Cultivation  of  the  Soil. 


77 


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for  the  occasion. 


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Fig.  94. — Fruit  garden, 

A  plan  of  a  fruit-garden,  arranged  in  a  similar  manner,  with  foil 
details,  is  given  in  Chapter  XI. 


CHAPTER    VIII. 

PRINCIPLES   AND  PRACTICE  OF  PRUNING. 

A  GREAT  deal  has  been  said  and  written  on  this  subje6l,  and  much 
bad  pra6tice  still  prevails.  Orchards  are  seen  all  through  the  coun- 
try which  have  either  been  never  pruned,  or,  if  the  work  has  been 
performed,  it  has  done  more  harm  than  good.  Trees  with  trunks 
trimmed  up  to  three  times  the  proper  height,  mutilated  by  the  need- 
less lopping  of  large  branches,  one-sided  and  totally  destitute  of  sym- 
metry, or  filled  with  a  mass  of  brush,  may  be  seen  through  the 
country.  A  perfe6l  orchard  is  a  rarity.  The  same  remark  will 
apply  to  nurseries.  The  trees  have  been  grown  and  trained  with 
very  little  attention  to  a  perfeft  shape,  the  chief  obje6l  of  the  owner 
being  to  raise  large  trees  in  as  little  time  as  possible.  The  pur- 
chasers of  such  trees,  after  setting  them  out,  either  give  little  atten- 
tion, or,  if  they  cultivate  them  well,  allow  them  to  form  their  own 
heads.  They  may  be  too  tall  or  one-sided,  or  distorted  and  irregu- 
lar, no  attention  being  given  to  shaping  the  heads  when  they  are 
young. 

Pruning  Young  Trees  at  Transplanting.  When  young  trees  are 
dug  from  the  ground,  the  roots  from  necessity  are  more  or  less 
bruised  or  mutilated.  All  these  bruised  or  torn  surfaces  should  be 
pared  off  smoothly  with  a  sharp  knife.  If  left  untouched  they 
induce  decay,  and  are  unfavorable  to  the  best  healthy  growth  of  the 
tree — in  the  same  way  that  a  broken  or  bruised  limb  above  ground 
would  furnish  a  dead  stub  or  make  a  bad  scar,  while  pruning  it 
smooth  will  cause  it  to  heal  over  readily. 

Pruning  the  Tops.  Thrifty  young  trees  usually  have  roots 
extending  as  far  each  way  from  the  foot  of  the  stem  as  the  height  of 
the  tree.  A  careful  examination  will  discover  the  whole  surface  of 
the  subsoil  occupied  with  the  small  fibres  of  full-grown  nursery- 
trees  (Fig.  95).  It  is  obviously  impossible,  therefore,  in  digging  up 
to  avoid  cutting  and  leaving  most  of  the  roots  behind  ;  and  the  tree 
when  reset  is  unable  to  sustain  or  feed  for  a  time  its  leaves  and 


Principles  and  Pradlice  of  Pruning. 


79 


branches.     A  part  must  therefore  be  cut  off  to  restore  the  balance, 
corresponding  in  some  degree  with  the  loss  of  the  roots.     This  may 


Fig-  95- — Nursery  rows — roots  extending  under  tlte  whole  surface. 


be  done  by  thinning  out  all  the  feeble  shoots,  so  as  to  leave  an  even, 
well  shaped  head,  and  then  cutting  back  a  part  of  each  remaining 
one-year  shoot  (Fig.  96).  Judgment  must  be  exercised  as  to  the 
amount  to  be  cut  away  from  the  tops.  The  growth  of  new  roots 
depends  on  the  assistance  afforded  by  the  leaves  at  the 
top  ;  if  the  leaves  are  too  few,  the  roots  will  not  ex- 
tend freely;  if  they  are  too  many,  the  roots  cannot 
furnish  proper  supply  for  them,  and  they  will  be  feeble 
and  sickly.  Planters  will  learn  a  great  deal  on  this 
point  by  cutting  away  more  or  less  on  different  trees, 
and  observing  the  result.  Different  kinds  of  trees  re- 
quire varying  management  in  this  respedl.  The  peach, 
for  example,  readily  reproduces  new  shoots,  and  it  may, 
consequently,  be  cut  back  very  freely ;  two-thirds  to 
nine-tenths  of  each  previous  season's  shoot  may  be 
removed  without  detriment.  The  grape,  also,  may  be 
very  heavily  pruned,  as  it  throws  out  new  vines  with 
great  vigor.  The  cherry,  on  the  contrary,  is  very  sen- 
sitive, and  young  trees  have  been  nearly  killed  by  a 
severe  summer  pruning.  The  young  cherry  shoots 
should  never  be  cut  back  in  spring  more  than  half 
their  length.  The  pear  and  apple  are  intermediate, 
and  the  heads  should  be  moderately  and  not  severely  pruned. 

The  mutual  relation  between  the  roots  and  leaves  has  been  already 
alluded  to.  The  leaves  cannot  exist  without  the  moisture  received 
through  the  roots  ;  and  the  roots  cannot  grow  without  the  nourish- 


Fig.  cfo.— Fig- 
ure of  thinned 
and  shorten- 
ed-backyoung 
tree. 


8q  Principles  and  Pra6lice  of  Pruning. 

ment  afforded  by  the  leaves.  The  only  exception  is  the  temporary 
supply  furnished  by  the  cells  in  the  body  of  the  tree.  New  roots 
are  commenced  before  the  leaves  expand,  as  may  be  seen  on  young 
seedlings,  the  roots  of  which  have  been  trimmed,  and  where  the 
new  white  fibres  protrude  just  as  the  buds  are  swelling.  The  same 
occurs  on  the  roots  of  trees  transplanted  in  autumn,  after  the  leaves 
have  fallen  ;  but  this  effe6l  is  only  temporary,  continued  growth 
requiring  that  both  leaves  and  roots  should  work  together.  On  the 
other  hand,  the  nutriment  laid  up  in  the  cells  will  sometimes  supply 
the  leaves  for  a  short  period,  provided  care  is  taken  to  furnish  the 
requisite  moisture  at  their  surfaces  by  means  of  a  bell-glass  to  retain 
a  damp  atmosphere.  Cuttings  are  often  thus  started,  a  small  por- 
tion of  leaves  being  allowed  to  remain  upon  them  to  assist  in  the 
emission  of  new  roots.  But,  if  the  leaves  are  placed  in  a  dry  air, 
they  soon  pump  out  and  carry  off  the  moisture,  and  the  shoot,  leaves 
and  all,  withers  in  a  short  time.  If  all  the  leaves  had  been  cut  off,  the 
shoot  would  remain  plump  much  longer — a  fa6l  well  known  to  nur- 
serymen and  others  who  preserve  scions  for  budding. 

Proper  Time  for  Pruning.  Many  cultivators  have  been  misled 
into  the  opinion  that  early  summer  is  the  best  time  to  prune,  from 
the  fa(5t  that  the  wounds  heal  more  readily.  Pruning  after  the  tree 
has  commenced  growth  has  a  tendency  in  nearly  every  instance  to 
check  its  vigor.  For  this  reason,  where  the  rapid  formation  of 
young  wood  is  desired,  the  work  must  be  performed  before  the  buds 
begin  to  swell.  Some  planters  have  obje6led  to  shortening-in  the 
shoots  of  newly-set  trees,  because  by  doing  the  work  too  late,  or 
after  the  leaves  were  partially  or  wholly  expanded,  they  have  injured 
and  not  benefited  them.  Any  one  may  easily  satisfy  himself  on 
this  point  by  pruning-back  the  heads  of  a  dozen  trees  early  in  the 
season,  and  leaving  those  of  another  dozen  until  the  leaves  have 
opened.  They  will  present  the  appearance  represented  in  the  fol- 
lowing figures,  before  the  close  of  summer — the  first  (Fig.  97),  with 
strong,  thrifty  shoots  ;  the  latter  (Fig.  98),  with  short,  stunted  growth. 

There  may  be  an  exception  to  this  general  rule,  where  a  slight 
amount  of  pruning  in  summer,  not  sufficient  to  produce  any  mate- 
rial check  in  growth,  may  be  useful  in  improving  the  shape  of  the 
tree ;  such,  for  example,  as  the  removal  of  an  occasional  unneces- 
sary shoot  or  one-sided  branch. 

As  fresh  wounds  always  render  trees  more  liable  to  be  affe6ted  by 
intense  cold,  quite  hardy  trees  only  may  be  pruned  any  time  during 
winter.  On  those  incKning  to  be  tender  the  operation  should  be 
deferred  till  towards  spring. 


Principles  and  Pra6lice  of  Pruning. 


8i 


Pruning^  as  affe^ling  Fruitfulness.  As  a  general  rule,  the  rapid 
formation  of  leaves  and  wood  is  adverse  to  the  produ6tion  of  fruit. 
On  the  other  hand,  the  slow  growth  of  the  wood  favors  the  forma- 


Fig*  97- — Head  of  young  tree  pruned  before 
the  leaves  had  expanded. 


Fig.  98. — Head  of  young  tree  pruned 
after  the  leaves  had  expanded. 


tion  of  fruit-buds  and  the  produ6lion  of  heavy  crops.  These  two 
adverse  tendencies  may  be  more  or  less  controlled  by  pruning. 

When  the  too  numerous  branches  of  a  tree  produce  more  leaves 
than  can  be  properly  supplied  with  nourishment,  resulting  in  a  feeble 
or  diminished  growth,  new  vigor  may  be  often  imparted  by  judicious 
pruning,  diredting  the  sap  into  a  smaller  number  of  channels,  and 
thus  increasing  its  force ;  for  example — peach  trees,  after  bearing 
some  years  and  yielding  smaller  fruit  than  on  fresh  young  trees,  will 
assume  all  their  former  thriftiness  by  partly  cutting-back  the  heads. 
Dwarf  pear-trees,  which  have  not  been  sufficiently  manured  and 
cultivated,  whose  pruning  has  been  negle6led,  and  heavy  bearing 
allowed  for  a  number  of  years,  have  been  restored  by  severely  prun- 
ing-back  the  branches  and  thinning  out  the  fruit-spurs.  In  all  such 
operations  as  these,  it  is  indispensable  to  observe  the  rule  already 
given  to  do  the  cutting-back  in  winter  or  early  in  spring,  before 
the  buds  have  swollen.  If  trees  are  too  thrifty  and  do  not  bear,  a 
check  may  be  given,  and  many  of  the  leaf-buds  thus  changed  to 
fruit-buds  by  a  continued  pinching-back  during  summer. 

The  produ6lion  of  fruit-buds  may  be  accomplished  artificially  by 
checking  the  growth  of  vigorous  trees  ;  but  such  treatment,  out  of 

4* 


82  Priitciples  and  Pradlice  of  Pruning, 

the  ordinary  course  of  nature,  though  sometimes  useful,  should  be 
cautiously  applied,  as  the  first  crop  gives  still  another  check,  and 
often  materially  injures  the  tree  and  the  quality  of  its  subsequent 
crops. 

Sumjner  Pruning.  Another  and  an  unobjectionable  mode  of 
attaining  the  same  end,  is  summer  pruning.,  which  is  effected  by  pinch- 
ing off  the  soft  ends  of  the  side-shoots  after  they  have  made  a  few 
inches  growth.  In  these  the  sap  immediately  accumulates,  and  the 
young  buds  upon  the  remainder  of  these  shoots,  which  otherwise 
would  produce  leaves,  are  gradually  changed  into  fruit-buds.  To 
prevent  the  breaking  of  these  buds  into  new  shoots  by  too. great  an 
accumulation  of  the  sap,  a  partial  outlet  is  left  for  its 
escape  through  the  leading  shoot  of  the  branch, 
which  at  the  same  time  is  effe6ling  the  desired  en- 
largement of  the  tree.  In  the  annexed  figure  (Fig. 
99),  a  branch  is  represented  with  its  side-shoots  thus 
undergoing  conversion  into  fruit-spurs,  the  dotted 
lines  showing  the  position  which  these  shoots  would 
have  taken  if  left  unpinched. 

It  will  be  seen  that  two  great  objects  are  here  at- 
tained— the  fruitfulness  of  the  tree,  and  the  increased 
vigor  of  the  leading-shoot,  by  dire6ling  the  surplus 
sap  to  its  growth. 

This   constitutes   essentially  the   art  of  summer 
pruning  dwarf  and  pyramidal  trees,  more  especially 
the  pear  and  apple.     It  may  be  applied  with  advantage  to  young 
standards,  to  produce  early  fruitfulness. 

It  often  happens,  and  especially  when  the  pinching  is  done  too 
early,  that  the  new  buds  send  out  shoots  a  second  time  the  same 
season.  When  this  occurs,  these  second  shoots  are  to  be  pinched 
in  the  same  manner  as  the  first,  but  shorter;  and  third  ones, 
should  they  start,  are  to  be  similarly  treated.  The  bruising  given 
by  pinching  off  with  the  thumb  and  finger,  is  more  apt  to  prevent 
this  result  than  clipping  with  a  sharp  knife. 

Giving  Desired  Form  to  Trees  by  Pruimtg.  A  tree  may  be 
moulded  into  almost  any  desired  shape  by  a  proper  use  of  the  knife, 
or  even  by  the  rubbing  and  pinching  process.*  If  a  young  tree 
from  the  nursery  is  too  tall  and  slender,  or  has  too  high  a  top,  it 

*  A  late  writer  says :  "  The  finest  standard  pear-trees  we  ever  saw,  had  never  had  a 
knife  or  saw  about  them.  The  thumb  and  forefinger  had  only  been  used.  Rub  off  all 
unnecessary  buds  that  grow  in  a  tree — and  remove  as  they  appear.  This  keeps  the  tree 
clean,  and  the  growth  in  the  proper  channels.     It  is  easily  done." 


Principles  and  Pra6lice  of  Pruning. 


83 


should  not  be  altered  much  the  first  year  after  removal,  but  allowed 
to  become  tolerably  established  with  its  new  set  of  roots.  The 
second  year  it  may  be  cut  back  freely  (Figs.  100  and 
10 1),  taking  care  to  leave  buds  for  the  formation  of 
an  evenly  distributed  head.  Some  kinds  of  trees 
will  bear  cutting-back  freely  the  same  year  they  are 
removed,  as,  for  example,  the  peach,  which,  as 
already  observed,  readily  produces  new  shoots. 
The  same  chara6leristic  is  possessed  by  the  sugar- 
maple  and  some  other  trees,  which  as 
many  have  observed,  when  planted 
along  the  borders  of  streets,  and  cut 
back  to  single  poles,  form  heads  at 
once  of  new  branches. 

When  the  tops  are  too  low  (which 
is  rarely  the  case),  the  lower  branches 
may  be  pruned  off  and  the  top  carried 
up  to  any  desired  height.  This  should 
not  be  done  until  the  stem  has  thick- 
ened sufficiently  to  sustain  the  top — 
the  side-shoots  always  tending  to  in- 
crease the  diameter  of  the  stem  which 
bears  them.  If  the  young  tree  pos- 
sesses great  luxuriance  it  may  be  de- 
sirable to  throw  more  of  the  growth 
upward  than  these  side  shoots  would  allow,  if  remaining  till  the  fol- 
lowing spring,  the  usual  time  for  pruning.  In  such  a  case  the  ends 
of  the  side  limbs  may  be  clipped  or  pinched  off,  and  a  portion  of  the 
lower  ones  removed  with  the  knife. 

Pruning  Nursery  and  Young  Trees.  Brief  suggestions  have 
been  already  furnished  on  this  subje6l  in  connedlion  with  the  expla- 
nation of  general  principles.  Dire6lions  of  a  more  minute  and 
pra6lical  chara6ler,  and  applicable  to  the  different  kinds  of  trees, 
will  doubtless  be  useful  and  acceptable.  It  is  of  great  importance 
that  a  tree  be  pruned  right,  on  the  start ;  for  the  misplaced  shoot, 
which  might  be  easily  rubbed  off  with  the  finger,  when  just  begin- 
ning to  grow,  may  ultimately  become  the  heavy  limb  and  the  mis- 
shapen top. 

Pruning  Single  Shoots.  Young  shoots  are  cut  back  for  various 
purposes,  such  as  heading  down  to  an  inserted  bud,  shortening-in 
those  that  are  too  long,  or  cutting  out  supernumeraries.  It  is 
important  that  even  these  simple  operations  be  rightly  performed. 


Fig.  100.— Mode 
of  reducing  the 
height  of  a  tall 
young  tree  by 
cutting  at  the 
dotted  li?te. 


Fig.  \o\.—The 
same,  after 
the  operation 
is  completed. 


84 


Principles  and  Pra6lice  of  Pruning. 


I.  The  cut  should  always  be  made  with  a  sharp  knife,  which  does 
the  work  smoother,  better,  and  more  completely  at  the  control  cf  the 
operator.  2.  The  cut  surface  should  be  as  small  as  pra6licable,  in 
order  that  it  may  heal  over  readily.  The  two  annexed  figures  show 
the  right  and  the  wrong  way  of  doing  this  work.  Fig.  102  being  a 
well  made  cut,  and  Fig.  103  being  one  performed  by  a  careless  work- 
man, exposing  a  large  cut  surface  and  leaving  an  inconvenient  and 
sharp  stub  above  the  bud  intended  to  grow.  3.  The  cut  should  not 
be  made  too  high  above  the  bud,  nor  too  near  it.  If  too  high  above 
(Fig.  104),  in  the  space  between  the  buds  or  joints,  this  portion,  not 
being  fed  by  leaves,  dies,  and  the  wood  must  be  afterwards  pruned 
again  in  order  to  make  a  smooth  stem.  If  the  cut  is  made  too  near 
the  bud,  as  in  Fig.  105,  the  drying  surface  abstracts  moisture  and 
enfeebles   the  bud,  which  either  fails  to  grow,  or  grows  feebly. 


Fig.  106.  Fig.  107, 


Fig.  106. — Pruning  down  to  in- 
serted bud— the  doited  line,  a,  shows 
the  proper  place  to  make  the  cut — b, 
is  too  near  the  bud.  Fig.  107.  —  The 
bud  after  starting  and  tying  up. 


Trees  that  are  soft  and  porous,  as  the 

peach  and  grape,  should  have   more 

wood  left  above  the  bud,  to   prevent 

drying ;   and  in  pruning  down  to  all 

inserted  buds,  it  is  generally  safest  to  leave  an  inch  or  two  until 

the  young  shoot  has  fairly  commenced  growing,  when  the  stump 

may  be  pared  down  close  to  it  by  a  single  draw-cut  of  a  sharp  knife, 

made  sideways,  so  that  the  point  of  the  knife  may  not  strike  the 

shoot  (Figs.  106  and  107).     4.  In  shaping  the  heads  of  young  trees, 

prune  down  to  an  inside  bud,  where  an  upright  shoot  is  required  ; 


Principles  and  Practice  of  Pruning. 


85 


but  prune  down  to  an  outside  bud  where  a  more  horizontal  or  spread- 
ing growth  is  sought,  as,  for  instance,  in  such  vertical  growers  as 
the  Northern  Spy  and  Early  Strawberry  apple  trees. 

Pruning  Young  Apple-Trees.  Dire6tions  have  been  already 
given  in  relation  to  forming  a  high  or  low  top.  In  consequence  of 
the  crowded  growth  of  nursery-trees,  they  are  apt  to  push  upward  to 
reach  the  light,  at  the  expense  of  the  side-branches.  In  addition  to 
this  influence,  being  closely  trimmed  on  the  sides  to  make  them  tall, 
such  mismanaged  trees  assume  the  appearance  of  the  annexed  cut 
(Fig.  1 08),  and  have  been  compared  to  a  low-bowing  dancing-master. 
A  better-shaped  tree  is  shown  in  Fig.  109.     As  all  nursery-trees 


Fig.  108. — Nursery-tree  pruned  too  high. 


Fig.  109. — Well /armed  young  tree. 


succeed  better,  are  more  sure  to  live,  and  are  more  vigorous  and 
make  handsomer  trees  when  set  out  quite  young,  or  at  not  more 
than  two  years  from  the  bud  or  graft,  the  following  directions  apply 
to  such  trees  at  the  time  of  planting  and  immediately  afterwards. 
Three  or  four  side  shoots  on  the  unformed  tree  (Figs,  no  and  in) 
should  be  at  first  sele6ted,  to  form  the  main  branches  and  to 
constitute  the  foundation  or  framework  of  the  future  top  (see  Fig. 
96).  In  order  to  secure  a  well  formed  and  nicely  balanced  head, 
these  shoots  must  be  frequently  watched  through  the  first  summer 
of  growth,  and  if  any  of  them  are  disposed  to  take  the  lead  of  the 
others  they  should  be  pinched  and  checked  to  maintain  an  equality. 
Two  buds  will  be  enough  to  grow  on  each  of  these  shoots,  making 
eight  at  the  end  of  the  season,  taking  care  that  all  are  distributed  at 


S6 


Principles  and  PraBice  of  Pruning. 


equal  distances  (Fig.  112).  All  the  other  shoots  should  be  rubbed 
off  with  the  thumb  and  finger  as  soon  as  they  form.  The  second 
year  the  same  process  is  repeated  on  the  new  shoots,  and  continued 
until  a  handsome,  even,  symmetrical  framework  for  the  future  head 
is  obtained,  after  which  comparatively  little  attention  will  be  neces- 


10. — Unformed 
tree. 


Fig    111. — Uttfortned  tree,  left 
unpruned  till  older. 


—  Well  formed 
head. 


sary.  A  large  orchard  of  young  trees  may  be  managed  in  this  way 
with  a  very  few  days'  labor — far  less  than  that  afterwards  required 
in  cutting  out  large  limbs  and  giving  shape  to  the  distorted  tops  of 
full-grown,  negle6led  orchards.  These  rules  will  apply,  substantially, 
to  the  pruning  of  standard  pears,  except  that  they  generally  require 
less  thinning  out. 

Nearly  the  same  course  is  to  be  pursued  in  forming  the  heads  of 
dwarf  apple-trees,  with  the  exception  that  the  base  of  the  head 
should  be  only  about  ten  inches  from  the  ground  (Fig.  18);  or,  if 
they  be  half  standards  on  Doucain  stocks,  the  heads  should  be 
about  twenty  inches  or  two  feet  high. 


Principles  and  Pra6lice  of  Pruning.  87 

Pyramids.  For  pyramids  (a  form  of  training  applied  most  fre- 
quently to  dwarf  pears),  the  early  treatment  is  quite  different  from 
that  of  standards.  As  the  sap  tends  to  the  summit  of  the  tree,  pro- 
ducing the  strongest  side-shoots  towards  the  top,  and  the  shortest 
and  most  feeble  towards  the  bottom,  the  natural  form  of  the  tree 
gradually  becomes  a  trunk  or  stem  with  a  branching  head.  To  pre- 
vent this  result,  and  give  a  strong,  broad  set  of  branches  at  the 
bottom,  a  thorough  and  regular  system  of  shortening-down  must  be 
adopted  at  the  outset.  The  following  is  a  brief  outline  of  the  course 
usually  pursued : 

After  the  single  shoot  from  the  bud  has  grown  one  season  (Fig. 
113),  it  is  cut  down  so  as  to  leave 
not  over  one  foot,  and  if  the  tree  is 
weak  not  over  six  inches  (Fig.  114). 
As  a  consequence,  the  buds  on  this 
remaining  portion,  receiving  all  the 
sap,  make  a  vigorous  growth.  The 
upper  one  must  be  converted  into 
a  leader,  by  pinching  off  early  the 
tips   of  the  others,  beginning  first 

with  the  upper  ones,  which  will  be  '^^^l^^.  Fig.  114.  Tig.  115. 
the  strongest,  and  gradually  descend- 
ing as  the  season  advances  to  the  lower  ones,  which  should  be  left 
the  longest  in  order  to  give  them  the  most  strength  (Fig.  1 1 5).  Six 
inches  of  naked  stem  below  the  branches  should  be  left,  by  rubbing 
off  all  shoots  below  ;  and  if  in  a  region  liable  to  deep  snows,  this 
space  should  be  a  foot,  to  prevent  splitting  off  the  limbs  by  the 
weight  of  the  snow,  and  for  which  objeft  the  tree  should  not  be  cut 
down  lower  than  eighteen  inches  at  the  close  of  the  first  season. 
The  pruning  after  the  second  year's  growth,  consists  in  cutting 
down  again  the  leader  for  a  second  crop  of  side  shoots  ;  and  these 
side  shoots,  and  the  new  leader,  are  to  be  treated  precisely  as  those 
below  were  treated  the  year  before.  At  the  same  time,  the  last 
year's  side  shoots,  on  the  lower  part,  are  to  be  cut  back  ( the  long- 
est at  the  bottom  so  as  to  give  a  pyramidal  form),  in  order  to  insure 
the  growth  of  the  buds  upon  them.  The  new  side  shoots  thus 
caused,  may  be  pinched  off  so  as  to  convert  them  into  fruit-spurs 
(according  to  the  process  described  hereafter  in  this  chapter),  except 
one  shoot  left  on  each  as  a  leader,  and  another,  if  needed,  to  fill  up 
the  space  made  by  the  widening  Hmbs.*     The  pyramid  may  now  be 

*  This  summer  pinching  is  intended  only  for  perfe(5t  training ;  in  common  or  orchard 
management,  it  is  scarcely  necessary. 


88 


Principles  and  Pra£lice  of  Pruning. 


said  to  have  been  fairly  formed  ;  and  it  is  only  requisite  to  continue 
and  prolong  the  same  process  for  successive  years.  Fig.  ii6  repre- 
sents a  four-year  pyramid  three  times  pruned,  each  sedion  being 
shown  at  the  figures  i,  2,  3,  and  the  cross-lines  indicating  the  place 
for  the  fourth  pruning.  Fig.  117  represents  a  perfectly  pruned  pyra- 
mid in  bearing. 

After  the  tree  has  attain-  v 

ed  sufficient  size,  its  further 
extension  is  prevented  by 
pruning  back  the  shoots. 
If  the  fruit-spurs  become 
too  numerous,  a  part  of 
them  are  to  be  pruned  close- 
ly out,  so  as  to  give  an 
even  and  not  crowded  crop. 


Fig.  ii6. — Four-year  Pyramid. 


Fig.  117. — Bearing  dwarf  pear. 


When  spurs  become  too  old,  they  may  be  mostly  removed  for  new 
ones  to  spring  from  their  bases. 

Some  varieties  of  the  pear  throw  out  side  shoots  spontaneously 
the  first  year.  Such  trees  may  be  treated  in  a  manner  not  unlike 
the  ordinary  two-year  pyramid.  On  the  contrary,  such  sorts  as  have 
small  or  flat  buds,  may  need  a  more  severe  cutting  back  than  others, 
in  order  to  arouse  the  buds  into  action  and  induce  them  to  break 
into  shoots. 

T.  G.  Yeomans,  a  successful  cultivator  of  the  dwarf  pear  for 


Principles  and  Practice  of  Pruning.  89 

market,  gives  the  following  excellent  pra6lical  dire6lions  for  pruning 
the  trees,  suited  to  orchard  management : — 

"  Experience  has  convinced  me,  that  with  good  trees  of  well 
chosen  varieties,  on  any  good  corn  land  which  is  never  too  wet ; 
and  with  the  culture  a  good  farmer  gives  his  other  crops,  and  the 
important — nay  more,  the  indispensable  requisite  to  success — 
thorough  pruning,  no  one  need  fail  of  attaining  a  degree  of  success 
highly  satisfadlory  and  profitable. 

"  A  dwarf  pear-tree  should  never  be  planted  at  one  year  old.  A 
good  one-year-old  tree  consists  of  a  single  upright  shoot  or  stem, 
from  three  and  one-half  to  five  feet  high,  and  should  be  cut  off  at 
about  two  feet  from  the  ground  ;  and  in  order  to  give  a  smooth, 
handsome  stem  or  trunk,  let  the  buds  be  rubbed  off  to  the  height  of 
one  foot  from  the  ground — leaving  on  the  upper  portion  six  to  nine 
buds,  more  or  less  ;  with  the  tree  standing  in  its  original  position  in 
full  vigor,  and  cut  back  as  above  stated,  each  one  of  these  buds  will 
throw  out  a  good  strong  branch,  which  gives  a  full  round  distaff  form 
to  the  tree  ;  and  this  is  the  time  and  manner,  and  the  only  time,  when 
that  desirable  shape  can  be  given,  on  which  the  future  form  of  sym- 
metry and  beauty  so  much  depends  ;  and  to  avoid  a  fork-topped 
tree,  in  which  the  two  uppermost  branches  are  about  of  equal  vigor 
and  height,  let  the  second  branch  from  the  top  be  pinched  off,  when 
about  nine  inches  or  a  foot  long,  which  will  check  and  weaken  it, 
while  the  uppermost  one  becomes  a  strong  central  leader.  Whereas, 
if  the  tree  be  transplanted  at  one  year  old,  and  cut  back  as  above 
stated,  the  vital  forces  of  the  tree  will  be  weakened  half  or  three- 
fourths  by  transplanting,  and,  as  the  result,  only  two  or  three 
(more  or  less)  of  the  buds  on  the  trunk  will  grow  so  as  to 
form  branches,  and  they,  perhaps,  only  at  the  top  or  all  on  one 
side,  while  the  remaining  buds  remain  dormant,  never  afterwards 
to  be  developed,  as  the  other  branches  form  new  channels,  which 
will  more  readily  carry  the  sap  to  the  other  and  upper  portions  of 
the  tree. 

"  For  transplanting,  therefore,  let  a  tree  be  two  years  old  from 
the  bud,  well  cut  back  at  one  year  old,  and  with  six  to  nine  main 
branches,  which  form  the  framework  or  foundation,  which  is  to  give 
form  and  character  to  the  future  tree,  with  proper  care  and  man- 
agement. 

"The  following  cut  (Fig.  118)  will  illustrate  a  two-year-old  tree,  as 
above  described,  its  lower  branches  about  one  foot  from  the  ground, 
its  upper  branches  being  the  strongest  and  most  upright,  and  those 
below  less  vigorous  and  more  horizontal. 


90 


Principles  and  Pra6lice  of  Pruning. 


"  The  dotted  lines  indicate  where  the  branches  should  be  cut  back 
at  the  time  of  planting. 

"In  cutting  a  tree,  with  branches  formed  as  above  described,  let 
the  leader  be  cut  down  within  four  to  six  inches  of  the  place  where 


Fig.  1 1 8. 


Fig.  119. 


the  one-year-old  tree  was  cut  off,  and  just  above  a  good  bud  on  the 
side  of  the  tree,  over  the  previous  year's  cut,  thus  keeping  the 
leader  in  a  perpendicular  position  over  the  original  trunk  or  bottom 
of  the  tree. 

"If  the  side  branches  are  too  horizontal,  upper  buds  are  left  for 
their  extension  ;  if  too  upright,  lower  buds  are  left.  Side  direction 
may  be  given,  if  desirable,  to  fill  wide  spaces,  in  the  same  way. 
Cut  the  other  branches  at  such  a  distance  from  the  trunk,  that  the 
ends  of  all  of  them  would  form  a  pyramid,  the  base  of  which  should 
not  be  over  twelve  to  sixteen  inches  in  diameter,  and  in  smallish 
trees  much  less  ;  thus  the  lowest  branches  will  be  left  the  longest ; 
the  objedl  of  which  is  to  check  the  natural  flow  of  sap  to  the  upper 
branches,  and  induce  it  to  flow  more  forcibly  to  the  lower  ones, 
increasing  the  vigor  and  force  of  the  latter  as  much  as  possible, 
which  must  be  done  at  that  time,  or  never. 

"  Fig.  119  represents  a  two-year-old  tree  after  it  has  been  pruned 
at  two  years  old,  and  made  the  third  year's  growth,  and  showing 
where  it  should  be  cut  back  at  that  time.     All  subsequent  pruning 


Principles  and  Pra6lice  of  Pruning. 


91 


will  become  easy  to  any  one  who  has  attended  to  these  directions 
thus  far — observing  the  same  principles,  thinning  out  or  cutting 
back  any  secondary  or  other  branches,  as  shall  seem  necessary  to 
admit  light  and  air,  or  give  vigor  or  symmetry  of  form  to  the  tree ; 
but  as  the  greatest  force  of  sap  will  flow  to  the  central  and  upright 
branches,  they  will  need  to  be  cut  back  most,  retaining  as  near  as 
may  be  the  pyramidal  form  ;  ever  bearing  in  mind  this  fa6l,  that  no 
one  prunes  too  much ;  and,  after  having  pruned  well  and  gathered 
rich  harvests  of  luscious  pears,  if  you  still  wish  to  grow  them  target 
and  better  than  ever  before,  prune  a  Httle  closer,  and  that  result  will 
certainly  be  attained  ;  and  the  vigor,  beauty,  and  longevity  of  your 
trees  will  be  increased  thereby." 

Throughout  the  whole  process  of  pruning  and  training  pyramids, 
as  well  as  every  other  tree,  the  frequent  error  of  allowing  the  shoots 
and  branches  to  become  too  thick  and  to  crowd  each  other,  should 
be  carefully  avoided.  The  size  and  beauty  of  the  fruit,  and  its  per- 
fection in  richness  and  flavor,  where  there  is  plenty  of  room  for  the 
full,  vigorous,  and  healthy  development  of  the  leaves  which  supply 
the  material  for  the  growing  fruit,  will  repay  well  the  labor  required 
for  this  excellent  result. 

Dwarf  apples  (on  paradise  stocks)  are  usually  trained  to  a  round 
and  rather  spreading  open  head,  the 
same  principles  to  be  appUed  as  in  form- 
ing dwarf-pears,  with  the  exception  of 
the  form  given  to  them,  and  being  more 
dwarfish  in  growth,  less  shortening  of 
the  shoots  is  required  (Fig.  120). 

Small,  slow  growing  varieties,  as  the 
Melon,  Early  Joe,  Red  Canada,  Hawley, 
Jonathan,  Ladies'  Sweet,  Summer  Pear- 
main,  Dyer,  Lady  Apple,  and  Lowell, 
may  be  pruned  into  pyramids  and  kept 
small,  so  as  to  stand  not  further  than  ten 
feet  apart.  Thriftier  varieties,  on  Dou- 
cain  stock,  may  be  treated  in  the  same 
way. 

The  Cherry  and  Plum  may  be  pruned 
in  the  form  of  pyramids  on  the  same 
principles  as  the  apple  and  pear.  The  Morello  and  Duke  cherries 
may  be  treated  either  as  pyramids  or  as  smaller,  rounded,  open- 
headed  dwarfs. 

Pruning  Apple-Orchards  in  bearing.     The  mode  of  pruning  old 


Fig.  120. — Dwarf  Apple. 


92 


Principles  and  Pra6lice  of  Pruning. 


neglefled  apple-trees,  with  a  view  to  restoring  their  vigor  and  fruit- 
fulness,  is  more  particularly  pointed  out  on  another  page  ;  it  may  be 
only  necessary  here  to  remark  that  the  chief  requisites  to  keep 
steadily  in  view  during  the  operation,  are,  i.  To  avoid  cutting  oflf 
large  limbs  except  in  cases  of  absolute  necessity.  2.  To  admit 
light  equally  into  all  parts  of  the  tree  by  thinning  out  the  branches. 
3.  To  remove  all  crooked  or  badly  growing  limbs,  and  preserve  a 
handsome  evenly  distributed  top.  4.  To  do  the  work  gradually,  or 
in  successive  years,  and  commencing  by  preference  at  the  top  or 
centre,  which  will  favor  an  open  top.  5.  To  give  a  coating  on  all 
fresh  wounds  an  inch  or  more  in  diameter,  of  the  composition  made 
of  shellac  dissolved  in  alcohol,  just  thick  enough  to  be  of  the  con- 
sistence of  paint.  The  surface  should  be  allowed  to  remain  unco- 
vered a  few  days  after  the  cut  is  made,  in  order  to  become  dry.  The 
neatest  application  is  shellac  dissolved  to  the 
consistency  of  thick  paint  in  alcohol — the  handle 
of  the  brush  being  inserted  in  the  cork,  it  is 
kept  air-tight  in  drying,  and  always  ready  (Fig. 
121);  but  fine  sand,  brick-dust,  or  powdered 
chalk,  mixed  with  warm  gas-tar,  is  a  good 
appHcation  and  much  cheaper.  Grafting-wax 
does  well,  and  may  be  applied  with  a  brush 
when  melted,  or  in  the  form  of  thick  plasters. 

Pruning  the  Peach.  No  tree  requires  con- 
tinued pruning  so  much  as  the  peach.  There  is 
a  strong  tendency  in  the  terminal  buds  to  push 
upward  and  outward,  at  the  expense  of  the 
side-shoots,  which  soon  dying,  the  tree  ulti- 
mately is  composed  of  long,  bare  poles  with 
only  tufts  of  leaves  at  their  extremities  (Fig.  122).  It  is  well  known 
that  young  trees  bear  large,  handsome,  and  excellent  fruit,  while  the 
old,  enfeebled  trees  yield  nothing  but  small  specimens  of  inferior 
quality.  Continued  pruning  will  prevent  this  bad  result,  and  pre- 
serve the  heads  of  old  trees  in  a  state  of  thrifty  growth,  and  they 
will  continue  to  yield  as  large  and  fine  fruit  as  in  the  first  years  of 
bearing.  As  the  peach  always  bears  its  fruit  on  the  previous  year's 
growth,  and  buds  never  start  from  old  wood,  it  is  important  to  keep 
a  continued  supply  of  young  wood,  evenly  distributed  throughout  the 
head.  This  can  only  be  done  by  continued  cutting  back.  The  best 
way  to  perform  this  operation  is  to  commence  at  the  close  of  winter 
or  early  in  spring,  and  cut  off  the  upper  half  or  two-thirds  of  every 
one-year  shoot.     If  this  process  is  continued  from  year  to  year,  in 


Fig.  X2X.— Bottle  of  shel- 
lac and  brush. 


Principles  and  Practice  of  Pruning. 


93 


connexion  with  cutting  entirely  out  all  the  feeble  shoots  where  they 
grow  too  thickly,  the  desired  obje(5l  will  be  fully  attained,  and  the 
trees,  as  they  grow  older,  instead  of  presenting  the  appearance  of 
Fig.  122,  will  form  the  round,  symmetrical,  evenly  distributed  heads 


Fig.  122. — Negle£led  Peach-tree. 

shown  in  Fig.  123.  An  important  advantage  of  thus  pruning  the 
peach  will  be  the  thinning-out  of  the  fruit-buds  ;  and  while  the  tree 
will  bear  perhaps  only  one-third  or  one-quarter  the  number  of  speci- 
mens, they  will  be  so  much  larger  as  to  give  as  many  bushels,  while 
the  quality  will  be  incomparably  superior. 

An  objedlion  is  made  that  too  much  labor  is  required  for  this  ope- 
ration. By  the  use  of  a  good  pair 
of  pruning-shears,  however,  it  may 
be  done  with  great  expedition,  and 
half  a  dozen  trees  finished  in  the 
same  time  that  would  be  required  for 
a  single  tree  in  using  the  knife. 

Another  mode,  more  rapidly  per- 
formed, and  answering  nearly  the 
same  purpose,  is  to  cut  off  two  or 
three  years'  growth  at  a  time,  from  all 
the  longer  branches,  taking  care  to 
leave  a  sufficiency  of  young  wood, 
and  always  cutting  back  to  a  fork,  so 
as  not  to  make  a  dead  stub. 

In  cases  where  the  pruning  has  been  negle6led  on  young  trees, 
until  they  have  attained  several  years  of  age,  and  the  shoots  have 
just  begun  to  die  out  in  the  centre,  a  still  more  wholesale  kind  of 


Fig.  123. — Well  pruned  Peach-tree. 


94 


Principles  and  Practice  of  Pruning. 


pruning  may  be  adopted.     Three  or  four  feet  may  be  taken  oft,  in 
cases  of  necessity,  at  a  single  stroke,  and  if  judiciously  performed, 

will  convert  the  broad  head 
which  is  beginning  to  become 
enfeebled,  into  a  smaller, 
neat,  round,  and  open  head, 
possessing  the  thriftiness  of 
a  young  tree,  and  bearing  as 
large  and  excellent  fruit. 
Fig.  124  shows  the  tree  be- 
fore being  thus  cut  back,  and 
Fig,  125  the  same,  with  all 
the.  ends  of  the  branches 
(shown  by  dotted  lines)  re- 
moved. It  must  be  remem- 
bered here,  as  in  all  other  in- 


must  be  sufficiently  thinned- 
back  to  admit  light  to  the  in- 
terior. The  shearing,  which 
is  sometimes  adopted,  like 
hedge,  only  thickens  the  foliage  on  the  out- 


that  of  a    common 


Fig.   125. 

side,  and  increases  instead  of  diminishing  the  evil. 

Pruning  the  Cherry. — The  cherry  usually  needs  but  little  prun- 


Principles  and  Pra6lice  of  Pruning.  95 

ing,  after  the  young  tree  has  been  properly  formed.  As  wounds 
made  in  winter  are  apt  to  form  gum,  and  the  removal  of  much  foli- 
age in  summer  injures  the  tree  by  checking  its  growth,  the  rubbing 
and  pinching  process  should  be  exclusively  resorted  to,  in  forming 
an  even  and  well  distributed  head,  nearly  in  the  same  manner  as 
already  described  for  the  apple.  The  only  care,  as  the  trees 
become  older,  is  to  see  that  no  shoots,  by  outgrowing  the  others, 
form  a  distorted  top. 

Nearly  the  same  rules  apply  to  the  plum  ;  but  as  single  shoots 
sometimes  make  a  long  growth  in  one  season,  an  eye  must  be  kept 
to  them,  and  the  necessary  rubbing  and  pinching  performed,  that 
they  do  not  outgrow  the  others. 

Pruning  the  Quince.  Young  quince  trees,  as  sold  by  nurserymen 
in  this  country,  have,  in  many  instances,  received  no  pruning  or 
training,  and  resemble  Fig.  126.     To  give  them  a  single  straight 


Fig.  126. — Unpruned  Quince.  Fig.  127. — The  same,  cut  back  and 

new  stem  formed. 

Stem,  and  to  impart  sufficient  vigor  to  form  a  good  well  balanced 
head,  such  trees  should  be  cut  down  near  the  ground  as  soon  as 
they  become  well  established,  and  a  single  upright  shoot  allowed  to 
grow  for  the  future  tree  (Fig.  127).  The  second  year  a  good  head 
may  be  commenced,  according  to  the  directions  given  for  the  dwarf- 
apple. 

Special  dire6lions  for  pruning  the  Grape,  Raspberry,  Blackberry, 
Gooseberry,  and  Currant,  will  be  found  in  the  chapters  devoted  to 
these  different  fruits. 

Pruning  the  Roots.  This  has  been  tried  to  a  limited  extent  only, 
and  has  proved  useful  in  checking  over-luxuriant  growth  attended 
with  unfruitfulness.     Its  tendency,  by  lessening  the  supply  of  sap. 


96  Principles  and  Pra6lice  of  Pruning. 

is  to  render  trees  more  dwarfish,  and  operates  not  unlike  grafting  on 
dwarf  stocks  ;  or  in  the  same  way,  but  in  less  degree,  that  trans- 
planting produces  a  like  result.  It  should  usually  be  done  early  in 
spring,  and  with  a  spade  ground  sharp  and  kept  solely  for  this  pur- 
pose, so  that  the  roots  may  be  cut  oiT  smoothly,  and  not  torn  or 
bruised,  as  with  a  dull  spade.  Any  required  degree  of  check  may 
be  given  to  the  tree  by  cutting  the  roots  short  or  near  the  foot  of  the 
stem — a  less  check  by  allowing  greater  length. 


CHAPTER    IX. 


IMPLEMENTS,   ETC. 


The  more  common  tools  needed  are  the  shovel,  the  spade,  and  the 
hoe,  for  digging  holes,  transplanting,  and  cultivating  the  ground. 
The  rake  is  useful  in  mixing  manures  with  the  soil  for  filling  the 
remote  parts  of  large  holes. 

T\iQ  pru7ting-knife,  Fig.  128,  is  a  large  hooked  knife,  for  remov- 
ing useless  branches.  The 
pruning-saw  is  needed  in  tak- 
ing off  larger  limbs  ;  attached 
to  a  handle  several  feet  long, 
it  will  reach  those  at  a  dis- 
tance from  the  ground.  The 
direction  of  the  teeth  should  be  the  reverse  of  the  common  saw ; 
that  is,  they  should  point 
towards  the  operator,  con- 
stituting what  is  called  the 
draw-saw,  Fig.  129.     Be-  Fig.  129. 

ing  thus  only  subje6l  to  a 

pulling  strain,  it  does  not  require  so  thick  a  blade  as  a  thrust-saWy 
with  the  teeth  in  the  usual 
way.     For  this  reason  it  is 
less  liable  to  become  bro- 
ken or  twisted.     The  bow- 


saw,  Fig.    130, 


light 


saw  for  cutting   near   the 
ground. 

The  pruning-chisel  may  Fig.  130. 

differ  but  little  from  those 

of  a  common  carpenter,  fixed  to  the  end  of  a  long  pole  or  handle, 
for  cutting  off  small  branches  at  a  considerable  height.     It  is  placed 

5 


98  ImplementSy  etc. 

against  a  limb,  which  is  separated  by  the  stroke  of  a  mallet.     Small 

shoots  are  removed  by  the 
hooked  part,  shown  in  Fig. 

131. 

The  budding-knife,  Fig. 
132,  should  have  a  broad, 
flat  blade,  the  edge  of 
which  is  to  be  rounded  outwards,  for  the  more  ready  incision  of  the 
bark.  The  thin  ivory  blade  or  haft  at  the  extremity  of  the  handle, 
as  the  budding-knife  is  commonly  made,  may  be  dispensed  with  in 


Fig.  131 


nearly  all  cases,  the  bud  when  set  in,  lifting  the  bark  as  it  sUdes 
downwards,  more  perfe6lly  than  by  any  other  mode,  after  the  cor- 
ners of  the  bark  are  lifted  with  the  point  of  the  blade. 

TVt  grafting-tool  {¥\%.  133)  is  useful  in  cleft-grafting  large  apple- 
^^^^^^^^^^__^___________^        trees.     It  may  be  made  of 

fljll'  ~~        ^      ^^°^'    ^^^    ^^g^    set    with 

®  ^^^  ^       steel.     It  is  used  for  split- 

•p.  ting  the   stock,  after  it  is 

sawed  off  and  pared.  The 
part  A  should  be  two  inches  broad,  with  a  sharp  edge,  which  should 
curve  inwards,  that  the  bark,  in  splitting,  may  be  cut  first,  to  give 
it  a  smooth  flat  face.  The  wedge  B  opens  the  stock 
to  receive  the  graft.  By  the  hook  C  it  is  hung  on 
a  twig  close  at  hand,  when  not  in  use.  Another 
form  of  the  grafting-tool  is  shown  in  Fig.  134. 
Grafting  wedges  for  common  use  may  be  made  by 
grinding  down  large  cut  nails. 

The  grafting-shears,  a  recent  invention,  have 
efle6ted  a  great  improvement  in  cleft-grafting,  ren- 
dering the  work  much  more  expeditious  and  per- 
fe6l.  They  consist  of  a  short  thin  blade  of  the  best 
steel.  A,  Fig.  135,  two  or  three  inches  long,  set  at 
an  angle  of  about  a  hundred  and  twenty  degrees 
with  the  handle  B,  which  moves  it  against  a  concave 
Fig.  134  bed  in  the  wooden  space,  C.     The  angle  which  the 


Implements^  etc.  99 

blade  and  its  bed  form  with  the  handles,  imparts  a  sawing  motion 


Fig-  135- 


Fig.  136. 


to  the  knife,  which  renders  it  more  efFe6live.  It  may  be  used  on 
stocks  an  inch  or  an  inch  and  a  half  in  diameter.  Pressing  the  top 
of  the  stock  from  the  operator  with  one  hand,  it  is  cut  off  with 
remarkable  ease  by  a  single  stroke  given  to  the  shears  with  the 
other  hand.  Another  perpendicular  stroke  slits  the  stock  for  the 
graft,  leaving  a  perfectly  smooth  face  cut  for  its  reception.  The 
expedition  and  perfe6lion  of  the  work  are  thus  greatly  facilitated. 

Small  shears  attached  to  a  pole  and  worked  by  a  cord.  Fig.  136, 
are  useful  for  cutting  grafts  on  tall  trees  ;  in  removing  the  eggs  of 
caterpillars  (see  chapter  on  the  apple) ;  and  in  taking  off  fine  fruit 
to  prevent  bruising,  by  attaching  a  basket  to  the  pole  immediately 
under  the  shears.  The  blades  of  these  shears,  forming  an  oblique 
angle  with  the  shaft  at  a  little  distance  above  the  pivot,  make  a 
draw-cut  instead  of  a  crushing-cut^  and  are  for  this  reason  more 
effedlive.  Apples,  and  some  of  the  harder  fruits,  may  also  be 
gathered  with  a  wooden  hook  in  the  end  of  a  pole,  to  draw  the  fruit 
from  the  branch,  caught  in  a  basket  just  underneath. 

In  using  the  long-handled  pruning-saw,  the  pruning-chisel,  the 
graft-cutter,  or  the  fruit-gatherer,  the  operator  may  stand  on  a  lad- 
der or  high  stool,  as  an  additional  assistance  in  reaching  the  higher 
parts  of  the  tree. 

The  orchardisf  s  hook  consists  of  a  light  rod,  with  an  iron  hook 
at  one  end,  and  a  piece  of 
wood  made  to  slide  along 
it.  In  using  it  the  fruit- 
gatherer  draws  down  the 
end  of  a  branch  with  the 


% 


Fig.  137- 


hook,  and  fastens  it  by  the  sliding-piece  to  another  branch  below. 
The  slider  passes  freely  along  the  rod,  but  ceases  to  slide  by  the 
friction  of  the  side-strain  whenever  it  is  in  use.  Fig.  137. 


100 


Implements,  etc. 


38. — Fruit-picker. 


Fruit  on  the  ends  of  long  and  tall  branches  may  be  gathered  by 

means  of  the  fruit-picker 
:0  shown  in  the  annexed 
figure  (138).  It  consists 
of  a  piece  of  stiff  wire 
about  two  feet  long,  bent 
into  the  form  shown  at  aj 
the  two  ends  are  then 
thrust  through  gimlet-holes  in  the  end  of  a  pole  ;  a  small  bag,  large 
enough  to  hold  half-a-dozen  apples,  is  sewed  to  the  wire.  This  com- 
pletes the  instrument.  The  narrow  part  of  the  wire  assists  in 
removing  the  stem  from  the  branch,  A  picker  of  this  kind  is  espe- 
cially valuable  in  gathering  any  high-priced  fruit,  such  as  pears, 
which  would  otherwise  be  bruised  and  spoiled. 

Vine  Scissors.     A   neat  and 
convenient  instrument  for  thin- 
ning    out     the     berries    from 
bunches  of  grapes  which  have 
Fig.  ^^<^.-Vine  Scissors.  g^^wn  too  thick,  for  removing 

unnecessary  shoots,  leaves,  etc., 
and  for  gathering  the  fruit,  as  shown  in  the  annexed  cut.  Fig.  139. 
Garden  Reel.  Fig.  140  represents  the  reel  for  the  garden  line, 
and  stake  for  stretching  the  same,  all  made 
of  iron.  The  stakes  should  be  at  least  a  foot 
long.  The  hne  should  be  a  strong  well 
twisted  hemp  cord,  about  one-fifth  of  an 
inch  in  diameter,  which,  when  not  in  use, 
is  quickly  wound  up  on  the  reel.  It  is  em- 
ployed for  setting  trees  in  rows. 

Self-sustaining  fruit-ladders  are  very 
useful  in  gathering  fine  fruit,  to  prevent 
mutilation  and  bruising  of  the  bark  and 
branches.  Fig.  141  is  one  of  small  size 
and  simple  constru6tion,  is  easily  carried 
in  one  hand,  and  will  raise  one's  feet  a 
yard  or  more  from  the  ground.  It  con- 
-Garden  reel.  sists  of  a  Small  piece  of  light  plank  at  the 
top,  supported  on  legs  not  larger  than 
common  chair-legs.  Fig.  142  represents  one  from  eight  to  twelve 
feet  high,  the  two  single  legs  moving  on  joints,  for  closing  in 
carrying,  and  spreading  like  a  tripod  in  setting  up  under  the 
tree. 


0 


(/j 


Fig.  140. 


Implements^  etc. 


lOI 


An  improvement  has  been  made  by  continuing  the  two  main 
bars  to  a  point,  which  more 
readily  enables  the  operator 
to  thrust  it  up  among  the 
branches,  and  often  to  sup- 
port himself  by  grasping  this 
elevated  point.  The  legs  turn 
at  the  hinges,  b.     Fig.  143. 

The  folding-ladder  may  be 
closed  together  with  the  facili- 
ty of  a  pair  of  compasses  ;  it 
then  becomes  a  round  stick,  easily  carried  in  one  hand.  It  is  made 
of  strong  light  wood,  and  its  construction  may  be  readily  understood 
by  the  annexed  figure  (144),  representing  the  ladder  as  open,  as 


Fig.  141. 


Fig.  142. 


1 


\ 


I 


O 


Fig.  143- 


Fig.  144. 


half-closed,  and  as  closely  shut  An  enlarged  longitudinal  sedlion 
shows  the  manner  in  which  the  rounds  lie  in  the  grooves  or  concave 
beds  in  the  sides  or  styles  ;  above  which  is  a  cross-se(5lion  exhibit- 
ing the  semi-oval  form  of  the  styles.  The  ends  of  the  rounds  turn 
on  iron  pins,  slightly  riveted  outside.  The  rounds  resting  on  shoul- 
ders, when  the  ladder  is  opened,  render  the  whole  stiff  and  firm. 


102 


Implements^  etc. 


Fig.  145- 


A  ladder  of  this  constru6tion  is  found  very  useful,  not  only  in  fruit- 
houses,  where  a  common  ladder  could  not  be  conveniently  carried, 

but  in  pruning  standard  trees, 
because  it  can  be  thrust 
through  the  branches  like  a 
round  pole,  without  difficulty, 
and  when  once  there,  it  is 
easily  opened. 

Wheel-barrows  are  of  two 
kinds  ;  Fig.  145  is  the  simpler  or  canal  barrow,  used  for  wheehng 
earth,  stones,  and  manure,  and  is  emptied  by  tipping  it  on  its  side  ; 

and  Fig.  146  is  the 
larger  or  box  barrow, 
the  side  boards  of  which 
may  be  removed  for  un- 
loading, or  for  receiving 
larger  articles  than 
would  enter  the  box. 

Tree  scraper  (Fig. 
147).  This  is  used  for 
removing  the  rough 
and  shaggy  bark,  moss,  etc.,  from  old  fruit-trees.  It  consists  of  a 
triangular  plate  of  steel,  attached  to  a  handle  at  the  centre.     The 

sides  of  the  triangle  are 
about  four  inches,  and 
the  handle  may  be  from 
one  to  several  feet  in 
length. 

Garden  Syringe  (Fig. 
148).  This  is  made  of  various  sizes,  of  different  materials,  and  with 
different  caps  or  orifices.  The  cheapest  is  made  of  thick  sheet-tin, 
and  the  best  and  most  durable  of  brass.    For  throwing  a  single  stream, 


Fig.  146. 


Fig.   147- 


Fig.    148. 


the  Jet  represented  in  the  figure  is  attached;   for  washing  dusty 
foliage  with  a  soft  shower,  a  rose  with  many  fine  holes  is  screwed 


Implements^  etc. 


103 


on.     The  syringe  is  used  for  washing,  watering,  destroying  inse6ls, 
etc. 

Garden  Engine  (Fig.  149).  This  may  be  used  for  all  the  pur- 
poses of  a  syringe,  in  washing  and  watering  plants,  as  well  as  for 
washing  windows,  carriages,  and  prote6ting  buildings  against  fire. 
It  will  hold  about  a  barrel  of  water,  and  is  easily  moved  by  its  han- 
dles on  the  cast-iron  wheels.     It  will  throw  water  forty  feet  high. 


Fig.  149. 


Net  screens  are  useful  in  preventing  the  attack  of  birds  on  rare 
and  valuable  fruits  upon  young  or  dwarf  trees.  The  net  should  be 
dipped  in  tan  to  prevent  mildew  when  rolled  up  wet. 

Labels  for  standard  trees  are  useful  in  retaining  the  names  of  the 
varieties.  Purchasers  of  trees  usually  negle6l  the  names,  and  the 
labels  received  with  the  trees  being  soon  lost,  nothing  more  is 
thought  of  them  till  they  begin  to  bear.  Curiosity  is  then  excited 
to  know  the  "  new  kinds."  Conje6lure  is  set  on  foot,  and  the  great- 
est confusion  follows.  Serious  and  innumerable  mistakes  are  made 
and  perpetuated  in  this  way  in  all  parts  of  the  country. 

Permanent  labels  are  therefore  important.  The  simplest  is  made 
of  a  slip  of  wood,  three  inches  long  and  half  an  inch  wide,  sus- 
pended to  the  branch  by  a  loop  of  wire ;  copper-wire  is  the  best, 
Fig.  1 50.  The  name  will  last  three  or  four  years,  if  written  with  a 
pencil  on  a  thin  coat  of  fresh  white  paint.  Better  and  more  durable 
labels  are  made  of  small  pieces  of  sheet-zinc,  written  upon  with  a 
mixture  of  two  parts  (by  weight)  of  verdigris,  two  of  sal-ammoniac, 
one  of  lamp-black,  and  thirty  of  water.  The  ingredients  are  to  be 
mixed  in  a  mortar  with  a  small  portion  of  water  at  first,  and  the 


104 


Implements^  etc. 


Fig    15X. 


whole  added  afterwards.  Preserve  the  mixture  in  a  well  corked 
bottle,  shaking  it  repeatedly  at  first,  and  keep  the  ccrk  downwards 
to  prevent  the  escape  of  ammonia,  and  it  will  remain  fit  for  use  for 
years. 

If  the  pieces  of  zinc  are  suspended  by  copper- wire,  it  should  be 
firmly  twisted  round  the  zinc  so  as  not  to  remain  loose 
(Fig.  151),  or  else  the  constant  motion  from  wind  will 
soon  wear  off  the  wire.  The  wire  should  be  nearly  as 
large  as  a  small  knitting-needle,  to  prevent  cracking  off 
by  long  use.  The  loop  should  be  large,  and  pass  round 
a  side-shoot,  instead  of  a  main  branch,  to  prevent  the 
danger  of  cutting  in  by  the  growth  of  the  tree ;  and 
should  be  attached  below  a  small  fork,  to  prevent  its 
blowing  off  the  end  of  the  branch. 

The  wire  may  be  wholly  dispensed  with  by  the  follow- 
ing contrivance  :  cut  the  zinc  into  long  triangular  strips, 
half  an  inch  wide  and  from  six  to   ten   inches  long. 
Draw  the  narrow  or  slender  end  round  the  twig,  bring 
it  through  a  hole  punched  midway  between  the  ends, 
and  clinch  or  twist  it  with  the  fingers  or  a  small  pair  of  pincers 
(Fig.  152).     These  labels  may  be  cut  and  punched 
by  a  tinman  at  a  cheap  rate. 

A  good,  durable,  and  cheap  label,  is  made  of 
sheet  tin.  Cut  the  tin  in  strips  about  six  inches 
long,  somewhat  in  the  form  of  a  wedge,  about  a 
fourth  of  an  inch  wide  at  one  end,  and  three-fourths 
at  the  other.  Write  the  name  near  the  wide  end, 
with  any  sharp  steel 
instrument,  as  an 
awl,  or  end  of  a  file 
ground  sharp,  bear- 
ing on  hard  enough 
to  go  through  the 
tin  coating,  so  as  to 
reach  the  iron.  In 
a  few  months  the 
rain,  by  penetrating 
to  the  iron,  will  rust 
it,  and  make  the 
name  quite  conspicuous.  The  label  is  then  attached  to  the  tree  by 
bending  the  narrow  end  once  about  a  side  limb  (Fig.  153).  As  the 
tree  grows  this  coil  will  expand,  and  not  cut  the  bark.     On  this 


Fig.  152. 


Fig.  I  S3- 


Implements^  etc. 


105 


account  thin  tin  plate  is  better  than  thick.  The  coil  should  pass 
around  but  once,  or  it  will  not  give  way  free  y  to  the  increase  of 
growth. 

Any  tin  worker  will  cut  them  of  scrap  or  refuse  plate  for  about 
ten  or  fifteen  cents  per  hundred. 

Lead  labels,  in  the  form  of  those  represented  in  Fig.  150,  stamped 
with  type,  and  suspended  with  copper  wire,  well  twisted  against  the 
hole,  to  prevent  wearing  by  the  motion  of  the  wind,  are  very  dura- 
ble. Fig.  1 54  shows  the  mode  of  stamping,  by  sliding  the  sheet- 
lead  between  two  plates  of  iron.  A,  B,  screwed  together,  and  setting 
the  types  successively  against  the  upper  plate.  A,  and  stamping  one 
at  a  time.  The  letters  are  thus  kept  in  a  straight  line.  The  im- 
printed end  of  the  sheet-lead  is  then  cut  off,  and  forms  the  label.* 


B 

. 

MOORPARK 

(Z)i            A 

® 

Fig.  154. 

No  person  who  plants  an  orchard  or  fruit- 
garden,  should  depend  for  distinguishing  the 
names  of  his  trees  wholly  on  labels,  which 
may  be  lost  off.      The  rows,  and  the  kinds  in 


7        8         9         0 


Fig.  156. 


Fig.  155- 


each  row,  should  be  registered  in  successive  order,  in  a  book 
kept  for  the  purpose.  This  will  facilitate  the  replacement  of  any 
lost  label. 

Sticks  or  tallies  at  the  ends  of  nursery  rows,  or  labels  suspended 

*  It  is  sometimes  a  matter  of  convenience  to  mark  the  names  on  specimens  of  the 
fruit  itself.  This  is  quickly  and  permanently  done  by  tracing  the  name  with  a  blunt  stick, 
or  a  pencil,  pressing  hard  enough  to  indent  the  surface,  but  not  to  tear  the  skin.  It  suc- 
ceeds best  on  pears,  the  writing  soon  changing  color  and  becoming  conspicuous. 

5. 


t 


1 06  Implements f  etc. 

on  the  successive  trees  of  a  row  of  standards,  may  be  durably  num- 
bered on  red  cedar,  after  the  following  manner,  to  correspond  with 
a  written  register  in  a  book.  Fig.  155  shows  the  mode  of  notching 
with  a  knife,  to  indicate  the  ten  figures.  To  prevent  mistakes  by 
getting  them  inverted,  they  are  always  read  downwards  on  a  stake, 
or  from  the  loop  of  a  suspended  label.  The  preceding  figure 
(156)  exhibits  a  label  on  a  tree  marked  with  the  number  47. 


CHAPTER    X. 

THINNING,   GATHERING,   KEEPING,   AND   MARKETING. 

THINNING. 

Next  to  good  cultivation,  nothing  contributes  more  to  bring 
out  the  excellent  qualities  of  fruit,  and  to  give  it  size  and  a  hand- 
some appearance,  than  thinning  the  young  fruit  on  the  tree.  If 
crowded,  it  is  small  and  often  comparatively  flavorless.  Over- 
bearing always  injures  the  growth  of  the  tree,  yet  thinning  the  fruit 
is  scarcely  ever  praftised.  The  farmer  who  takes  care  not  to  have 
more  than  four  stalks  of  corn  in  a  hill,  and  who  would  consider  it 
folly  to  have  twenty,  never  thins  any  of  the  twenty  peaches  on  a 
small  shoot.  The  gardener  who  would  allow  twenty  cucumber  vines 
in  a  hill,  would  be  called  an  ignoramus  by  his  neighbor,  who  at  the 
same  time  suffers  a  dwarf  pear  to  bear  five  times  as  many  specimens 
as  it  could  profitably  mature. 

E.  Moody,  of  Lockport,  a  successful  fruit-marketer,  stated  before 
the  Fruit-Growers'  Society  at  Rochester,  that  he  had  found  great 
profit  in  thinning  the  fruit  on  his  peach-trees ;  that  while  he  had 
much  fewer  specimens  in  consequence  of  thinning,  he  had  about  as 
many  bushels  ;  the  larger  peaches  could  be  picked  in  far  less  time, 
and  while  his  fine  crop  sold  readily  at  a  dollar  and  a  half  per  basket, 
his  neighbor  who  did  not  praftise  thinning,  found  it  difficult  to  sell 
his  for  thirty-seven  or  fifty  cents. 

President  Wilder  said,  in  an  address  before  the  American  Pomo- 
logical  Society : — "  One  of  the  best  cultivators  in  the  vicinity  of 
Boston  has  reduced  this  theory  to  practice,  with  the  happiest  effe6l, 
in  the  cultivation  of  the  pear.  He  produces  every  year  superior 
fruit,  which  commands  the  highest  price.  Some  have  doubted 
whether  this  pra<5lice  can  be  made  remunerative,  except  in  its  appli- 
cation to  the  finer  fruits.  But  another  cultivator,  who  raises  an 
annual  crop  of  the  best  apples,  assures  us  that  the  secret  of  his 
success  is  the  thinning  of  the  fruit,  and  he  has  no  doubt  of  the  eco- 
nomy of  the  praftice." 

Apples  and  pears,  when  half  grown,  will  show  any  defe6ts  or 


io8     T/mming,  Gathering,  Keeping,  and  Marketing, 

injuries  from  inseds  In  thinning  the  fruit  these  defe6tive  speci- 
mens should,  in  all  cases,  be  removed.  As  many  bushels  of  good 
fruit  will  be  obtained  from  the  trees  in  autumn,  as  there  would  have 
been  of  good  and  bad  mixed  together,  had  all  been  left  to  grow. 
The  labor  of  assorting  will  be  lessened,  and  the  fruit  bring  a  higher 
price  in  market.  An  experienced  orchardist  says  that  one  day's 
work  to  fifty  barrels  of  apples  will  thus  take  out  nearly  all  the  imper- 
fect fruit ;  while  the  increased  labor  of  hand-picking  so  many  poof 
specimens,  will  be  as  great  as  taking  them  off  in  summer,  when  less 
care  will  be  required  with  them. 

GATHERING. 

Mankind  consist  of  two  grand  divisions — the  careless  and  careful. 
Each  individual  may  be  assigned  his  place  under  these  two  great 
heads,  by  observing  how  he  picks  or  gathers  fruit.  The  careless 
shake  the  crop  down  on  the  ground,  or,  if  picked  by  hand,  throw 
the  specimens  into  the  basket,  rather  than  carry  and  deposit  them 
carefully.  Such  persons  wonder  why  they  have  such  poor  luck  in 
keeping  fruit — it  nearly  all  rots  prematurely. 

In  strong  contrast  with  this  treatment  is  the  excellent  manage- 
ment of  R.  L.  Pell,  of  Ulster  Co.,  N.  Y.,  who,  by  the  care  he  has 
given,  has  obtained  high  prices  for  his  apples  in  foreign  market. 
His  men  gather  them  by  means  of  hooked  baskets  suspended  in  the 
tree  ;  the  apples,  as  gathered,  are  laid  one  at  a  time  in  the  bottom  of 
the  basket,  and  when  filled  the  man  comes  down  and  places  two  at  a 
time  in  the  two-bushel  basket.  To  prevent  the  possibility  of  bruis- 
ing, these  are  drawn  to  the  fruit-house  on  a  sled  by  oxen,  and  two 
apples  only  are  taken  out  at  a  time,  till  all  are  carefully  deposited  on 
the  floor.  After  being  barrelled,  they  are  drawn  on  a  sled  to  the 
river,  and  are  carried,  not  rolled,  on  board  the  steamer.  When 
shipped  for  England,  one  barrel  is  hoisted  at  a  time  and  caught  on  a 
man's  shoulder  at  the  ship,  and  carried  by  two  men  and  deposited 
in  place.  When  again  unloaded  the  same  care  is  observed,  the  bar- 
rels being  carried  off  on  a  hand-barrow.  Throughout  the  whole 
process  the  same  care  is  observed  as  in  carrying  a  looking-glass. 

Various  modes  are  adopted  for  hand-picking  apples  and  other 
fruit.  Ladders  should  always  be  provided  for  reaching  the  different 
parts  of  the  tree.  Step-ladders,  five  or  six  feet  high,  may  be  used 
for  the  lower  limbs  ;  longer  ladders,  resting  against  the  branches, 
or  supported  by  legs  as  shown  in  the  chapter  on  Implements,  are 
employed  for  higher  portions.     The  remaining  scattered  fruit  ma} 


Thmning,  Gathering,  Keeping,  and  Marketing.      109 


be  colle6led  with  a  fruit-gatherer  attached  to  the  end  of  a  pole. 
These  are  all  figured  and  described  in  the  chapter  on  Implements. 
Baskets  are  commonly  employed  furnished  with  hooks  for  suspend- 
ing to  the  limbs  or  rounds  of  the  ladder  while  filling.  In  picking, 
apples  should  be  Hfted  up  to  break  off  the  stem,  instead  of  pulling 
them  off,  as  many  of  the  stems  will  pull  out  of  the  apples,  causing 
decay.  They  should  be  laid  in  the  basket  (instead  of  being  pitched 
or  dropped  in)  to  avoid  bruising.  A  better  way  is  to  buckle  a  strap 
passing  over  the  shoulder  and  beneath  the  arm,  to  which  the  basket 
may  be  hooked,  leaving  both  hands  free  for  work.  These  baskets 
should  be  round,  so  as  to  be  small  enough  to  allow  turning  for 
emptying  while  in  the  barrel,  that  the  fruit  may  fall  as  short  a  dis- 
tance as  possible.  Another  mode  is  to  wear  a  coat,  made  for  the 
purpose,  of  strong  canvas,  furnished  with  large  pockets  on  both 
sides,  holding  a  peck  or  more  each.  The  coat  is  slipped  off  and  the 
pockets  emptied  into  large  bask- 
ets or  barrels.  A  better  and  more 
expeditious  method,  is  to  take  a 
common  clean  grain  bag  and  place 
a  stick,  sharpened  at  each  end  and 
about  a  foot  long,  so  as  to  prop 
the  mouth  open,  leaving  a  trian- 
gular opening,  ready  for  the  re- 
ception of  apples  as  fast  as  picked 
by  both  hands.  Tie  the  upper 
and  lower  corner  together,  by 
placing  a  pebble  in  the  lower  cor- 
ner, so  as  to  form  a  knob  or  but- 
ton, and  then  tie  the  bag  strings 
closely  above  it.  It  is  then  slung 
over  the  shoulder,  as  shown  in 
Fig.  157.  A  piece  of  stiff  leather 
buttoned  on  the  shoulder  serves 
to  protedl  it  from  the  weight  of 
the  bag.  When  the  bag  is  filled 
it  is  placed  in  the  bottom  of  the 
barrel  or  basket,  and  emptied  by 
carefully  withdrawing  the  bag  and 
allowing  the  apples  to  sHde  out 
without  danger  of  bruising.  In 
this  respedl  it  is  more  perfe6l  than  a  basket,  the  contents  of  which 
must  be  dropped,  unless  handed  out  one  by  one. 


no     Thinningy  Gathering,  Keeping,  and  Marketing. 

The  degree  of  maturity  at  which  fruit  should  be  picked  varies 
with  circumstances.  Maturity  is  indicated  in  apples  or  pears  by  the 
dark  brown  color  of  the  seeds,  but  as  these  cannot  be  examined, 
external  appearances  must  serve  as  a  guide.  Early  apples  are  best 
when  they  have  attained  full  color,  and  have  begun  to  soften,  except 
such  as  are  liable  to  become  dry  or  mealy,  which  should  be  picked 
some  days  before  fully  ripe.  Winter  apples  should  be  mature  but 
not  ripe.  All  late  winter  varieties  should  be  gathered  when  too  hard 
to  yield  to  the  pressure  of  the  thumb,  and  always  before  heavy 
autumn  frosts.  When  a  good  keeper  begins  to  drop  from  the  tree, 
as  sometimes  happens,  the  crop  should  be  gathered  immediately. 
Windfalls  should  never  be  mixed  with  hand-picked  fruit,  as  they 
have  been  bruised  by  falling,  and  often  heated  by  the  sun's  rays  so 
as  to  diminish  their  keeping  qualities.  They  should  be  assorted  and 
reserved  for  immediate  use.  Maturity  in  pears  is  indicated  by  a 
slight  change  in  the  color  of  the  skin,  and  by  the  readiness  with 
which  the  stem  separates  from  the  tree  when  the  pear  is  lifted  by 
the  hand.  There  are,  however,  exceptions  to  this  rule — the  Bartlett, 
for  instance,  may  be  picked  even  before  it  has  attained  full  size,  and, 
in  a  week  or  two,  will  ripen  into  a  fine,  melting  texture  and  excellent 
flavor.  Ripening  summer  pears  in  the  dark  much  improves  their 
appearance.  A  Bartlett,  for  instance,  fully  exposed  to  the  sun  and 
allowed  to  ripen  on  the  tree,  or  in  a  well  lighted  apartment,  will  show 
perhaps  only  a  light-brown  cheek  ;  but,  if  in  a  dark  drawer,  the 
light-brown  will  become  a  beautiful  carmine  or  crimson.  When 
drawers  are  not  at  hand  the  maturing  process  may  be  accomplished 
on  shelves,  by  first  spreading  a  thick  piece  of  woollen  cloth,  laying 
the  pears  on  this,  and  covering  them  with  the  same. 

Nearly  all  pears  ripen  with  a  much  finer  flavor  if  picked  and  after- 
wards matured  in  the  house.  The  exceptions  are  very  few.  Some, 
which  prove  only  second  or  third  rate  when  allowed  to  remain  till 
they  soften  on  the  tree,  become  rich,  melting,  and  delicious  if  house- 
ripened.  Gathering  the  fruit  while  yet  hard,  will,  in  nearly  all  cases, 
prevent  or  greatly  diminish  the  rotting  at  the  core,  which  otherwise 
nearly  destroys  the  value  of  many  early  sorts. 

Most  varieties  of  winter  pears  should  hang  as  long  on  the  tree  as 
safety  from  frost  will  permit,  in  order  that  their  fine  qualities  may  be 
fully  perfe6led.  Nothing  contributes  more  to  this  high  quality  than 
keeping  the  trees  in  a  state  of  strong,  healthy  growth,  by  good  culti- 
vation, in  connexion  with  thinning  the  fruit  on  the  branches.  There 
are  a  few  sorts,  as  the  Lawrence  and  Winter  Nelis,  which  always, 
Hke  the  Seckel  in  autumn,  possess  a  good  flavor  when  even  of  small 


Thinning,  Gathering,  Keeping,  mid  Marketing.     1 1 1 

size  ;  but  most  pears  are  greatly  improved  in  quality,  and  all  in  fine 
appearance,  when  grown  to  a  full  size. 


ASSORTING  AND   PACKING   FOR  MARKET. 

Assorting,  or  separating  the  large  from  the  small,  the  smooth  from 
the  defedlive,  and  the  hard  from  the  partly  ripened,  is  a  pra6lice  of 
great  importance,  though  often  negle6led.  Skilful  marketers  have 
learned  that  apples  or  pears  of  two  sizes  will  both  bring  higher 
prices  when  separated,  than  when  left  mixed  together.  Indeed,  a 
few  small  apples  in  a  barrel  have  sometimes  prevented  the  sale  of 
the  whole.  This  holds  true  of  all  kinds  of  fruit.  For  the  same 
reason  the  most  successful  strawberry  growers  are  careful  to  assort 
the  whole  crop  before  placing  the  fruit  in  the  boxes. 

For  long  keeping,  apples  and  pears  should  be  carefully  assorted 
according  to  the  degree  of  maturity  which  they  show.  Ripe  ones 
soonest  decay,  and  if  mixed  with  hard  ones  soon  spoil  the  whole. 
If  separated,  the  frequent  picking  over  is  avoided. 

Where  apples  are  sold  by  the  quantity,  barrels  are  always  best  for 
packing,  as  well  for  cheapness  and  strength  as  for  the  ease  with 
which  they  may  be  moved  without  jolting.  Apples  will  keep  best  if 
exposed  in  heaps  two  or  three  weeks  to  open  air  before  barrelHng — 
as  some  of  the  exterior  moisture  escapes,  and  they  become  less 
liable  to  decay.  The  few  minutes'  additional  time  required  to  deposit 
them  carefully  and  without  dropping  into  the  barrels,  will  be  many 
times  repaid  by  the  fine  condition  in  which  the  consumer  finds  them. 
There  should  always  be  at  least  two  barrels  placed  side  by  side  when 
filling ;  one  should  be  marked  "  extra,"  and  as  the  assorting  pro- 
ceeds should  receive  none  but  the  finest  specimens  ;  the  other  only 
such  as  are  decidedly  good  ;  all  the  rest,  including  those  that  are 
bruised,  scabby,  or  marked  with  inse6ls,  should  be  reje<5led  for  dis- 
tant market,  and  used  only  for  home  purposes,  such  as  stewing,  con- 
verting into  cider,  or  feeding  to  domestic  animals.  In  well  managed 
orchards,  where  pruning  or  thinning  the  branches,  thinning  the 
fruit,  and  proper  cultivation  have  been  attended  to,  this  third  or 
inferior  portion  will  constitute  but  a  very  small  part ;  in  other 
orchards,  grown  up  with  suckers,  weeds,  and  grass,  and  with  tops 
consisting  of  brush  and  stunted  branches,  the  labor  of  sele6lion  will 
be  small,  for  the  whole  crop  will  be  of  this  third  portion. 

Apples  should  be  so  snugly  placed  in  the  barrels  that  there  can  be 
no  rattling  when  they  are  moved.  They  should  therefore  be  shghtly 
shaken  several  times  while  filling,     A  little  pra<5lice  will  enable  any 


112     Thinnings  Gathering,  Keeping,  mtd  Marketing. 

one  to  do  this  sufficiently  without  danger  of  bruising.  The  uppei 
stratum  should  be  made  as  straight  and  uniform  as  praflicable,  and 
at  such  a  height  that  the  head  of  the  barrel  will  slightly  indent  them 
— the  dry  wood  absorbing  the  moisture  and  preventing  decay. 

A  simple  contrivance  is  adopted  by  packers  for  placing  the  head 
in  position,  and  is  shown  in  the  annexed 
sketch  (Fig.  158).  It  consists  of  a 
plank,  a,  on  which  the  barrel  stands, 
into  one  end  of  which  is  dovetailed  an 
upright  piece  of  plank,  b,  a  little  higher 
than  the  top  of  the  barrel.  A  slot,  c,  is 
cut  in  its  upper  end,  and  a  pin  runs 
across  to  receive  the  end  of  the  lever,  d, 
which  may  be  six  or  eight  feet  long.  A 
round  board  is  used  as  a  follower,  to  be  placed  upon  the  head  ;  and 
across  this  board  is  placed  a  cylindrical  piece  of  wood  about  three 
inches  in  diameter  (aiid  flat  on  the  lower  side),  on  which  the  lever  is 
placed.  A  moderate  pressure  at  the  end  of  the  lever,  and  a  little 
practice  in  its  use,  will  enable  the  operator  to  bring  the  head  to  its 
position  with  great  ease,  precision,  and  accuracy. 

Before  filling,  the  barrel  should  have  the  hoops  firmly  driven  on 
the  bottom  and  nailed  with  shingle  nails,  then  drive  on  the  bulge 
hoops  and  secure  them  with  three  or  four  barrel  nails  in  the  outside 
ones.  When  filled,  nail  the  head  firmly.  It  is  a  good  precaution  to 
nail  a  small  hoop  outside  each  head  and  within  the  staves  to  pre- 
vent the  bursting  out  of  the  heads,  which  otherwise  sometimes  hap- 
pens through  careless  handling. 

Half  barrels  have  been  found  convenient  for  packing  and  keeping 
winter  pears,  and  for  sending  them  to  market,  packed  as  described 
for  apples.  Pear-growers  who  send  their  crops  to  distant  markets, 
should  pack  them  early  enough  to  reach  their  destination  before  the 
softening  process  has  commenced.  Larg^  losses  have  sometimes 
occurred  from  bruising  and  other  injury  when  summer  or  autumn 
pears  have  been  sent  too  late. 

Apples  and  pears  for  shipping  have  sometimes  been  packed  in 
charcoal  dust,  dry  sand — and  at  other  times  separately  wrapped  in 
paper,  in  the  same  manner  as  oranges  are  shipped — but  they  can  be 
shipped  with  as  much  success  without  anything  with  them,  if  only 
managed  with  care  in  other  respedls. 

In  shipping  fruit,  none  but  the  very  best  should  be  sent ;  all  that 
are  small,  imperfe6l,  or  the  least  bruised,  should  be  reje6ted. 

Packing  Grapes  for  Market.     None  but  well  grown   and  well 


Thinnings  Gathering,  Keeping,  and  Marketing.     1 1 3 

ripened  bunches  should  be  taken  for  this  purpose.  They  should  t  e 
picked  on  a  dry  day,  and  all  imperfect  berries  removed  from  the 
bunch.  They  should  be  allowed  to  dry  a  few  days,  which  lessens 
their  liability  to  be  broken.  After  trying  many  different  modes  of 
packing,  placing  the  bunches  in  pasteboard  boxes  containing  a  few 
pounds  each  has  been  found  best.  No  material  for  packing  is  put 
between  the  bunches  nor  around  them,  but  care  is  required  to  place 
them  so  that  the  boxes  shall  be  compa6lly  filled.  These  are  then  put 
in  large  wooden  boxes  for  distant  conveyance. 

Such  varieties  of  the  grape  as  have  a  tough  skin  are  least  injured 
by  long  journeys  ;  while  those  like  the  Concord,  which  are  tender, 
cannot  be  sent  to  a  distant  market  without  many  of  the  berries  being 
broken  open,  although  this  liability  is  somewhat  lessened  by  drying 
and  slightly  wilting  for  a  week  or  two  before  packing.  The  Hart- 
ford ProHfic  is  packed  in  quite  small  boxes,  so  that  the  grapes  may 
be  taken  from  them  as  required  for  use,  as  they  will  not  bear  much 
handling.  '  Most  other  varieties  carry  well. 

The  question  is  often  asked  why  certain  "lucky"  vineyard  men 
receive  from  twenty  to  forty  cents  per  pound  for  their  entire  crop, 
while  others  less  favored  are  glad  to  accept  eight,  ten,  or  twelve 
cents  ?  The  answer  must  be,  in  the  words  of  Franklin,  "  Diligence 
is  the  mother  of  good  luck."  The  most  successful  grape  raisers, 
after  they  have  sele6led  the  best  sorts  and  the  best  soil,  still  give 
assiduous  attention  to  three  great  points,  viz  :  i.  Good  and  constant 
cultivation  ;  2.  Careful  and  judicious  pruning  and  thinning  out  defec- 
tive fruit ;  3.  Careful  gathering  and  the  most  careful  packing.  E. 
M.  Bradley,  of  East  Bloomfield,  N.  Y.,  a  skilful  marketer,  has 
kindly  furnished  the  author  of  this  work  the  following  statement  of 
his  management : 

"  Permit  me  first  to  say,  that  the  market  value  of  the  grape  is 
more  dependent  upon  judicious  handling  than  that  of  any  other  fruit 
with  which  I  am  conversant.  While  the  grape  is  a  fruit  peculiarly 
constituted  to  endure  almost  an  unlimited  amount  of  abuse  in  hand- 
ling, no  other  fruit  so  richly  pays  every  iota  of  care  that  may  be 
expended  upon  it.  The  most  casual  observer  of  our  great  fruit 
markets  cannot  but  have  noticed  the  wide  range  of  prices  in  all  kinds 
of  fruit,  produced  by  a  difference  in  method  and  style  of  handhng. 
And  no  fruit  with  which  I  am  acquainted  suffers  more  from  negle(5t  in 
growing  and  marketing,  or  more  amply  repays  thorough  husbandry. 

"  Thorough  pulverization  of  the  soil  to  a  liberal  depth  every  week 
during  the  growing  season  of  the  vine,  a  systematic  thinning  of  fruit, 
and  removing  of  all  superfluous  growth,  will  secure  a  well  matured 


114     Thinning,  Gathering,  Keeping,  and  Marketing. 

crop  of  grapes.  As  soon  as  fully  ripe  (not  before),  the  fruit  should 
be  carefully  picked  and  laid  in  shallow,  well  ventilated  drawers,  car- 
ried to  the  packing-house  on  a  spring  wagon,  and  placed  in  racks  or 
cribs  over  registers  so  constru6led  as  to  afford  plenty  of  fresh  air, 
but  not  exposed  to  light,  or  artificial  heat.  Here  the  fruit  may 
remain  for  months  in  safety,  and  retain  its  plumpness  and  bloom 
perfe6lly.  When  desirable  to  send  to  market,  the  drawers  are 
taken  from  the  rack  in  the  store-room,  and  placed  upon  the  tables 
in  the  packing-rooms,  where  the  fruit  is  carefully  assorted,  all 
green  berries  and  superfluous  stems  removed,  and  packed  closely  in 
paper  pockets  or  wooden  boxes,  and  immediately  shipped.  The 
packing-rooms  should  be  well  lighted.  Small  paper  pockets,  con- 
taining from  one  to  three  pounds,  snugly  packed  in  wooden  cases, 
two  dozen  pockets  in  a  case,  are  found  to  carry  the  fruit  more  safely 
to  market  than  larger  packages.  The  cases  should  be  as  nearly  air- 
tight as  possible.  I  have  sent  many  tons,  packed  in  this  manner,  to 
Charleston,  S.  C,  Nashville,  Tenn.,  Quincy,  Bloomington,  and 
Dubuque,  on  the  Mississippi  River,  and  many  other  towns,  over 
equally  hazardous  routes,  with  entire  safety.  Good  grapes,  neatly 
packed  in  fancy  paper  pockets,  will  always  sell  at  remunerative  prices, 
however  much  the  market  may  be  '■glutted''  with  fruit  put  up  in  a 
slovenly  manner. 

"  In  answer  to  your  inquiries,  as  to  size  and  shape  of  'pockets' 
most  desirable,  I  would  suggest  as  a  rule,  that  the  package  be  made 
to  suit  the  desired  market. 

"  Fancy  fruit  retailers,  who  aim  at  high  prices,  require  a  fancy 
package,  and  in  the  early  part  of  the  season  a  one  pound  package, 
gotten  up  in  best  style,  will  command  as  much  money  as  a  four  or 
six  pound  package  of  equally  good  fruit,  but  less  pretentious  pocket ; 
whilst  the  hotel  or  '  corner  grocery '  men  prefer,  them  (for  the  table, 
or  to  be  weighed  out  by  the  pound)  in  wooden  cases,  containing 
from  twenty-five  to  thirty  pounds  each. 

"  My  aim  has  ever  been,  in  putting  grapes  into  market,  to  meet 
the  wants  of  the  trade  that  I  endeavored  to  supply.  Boston,  for 
example,  will  realize  an  enormous  price  for  first-class  fruit  in  fancy 
packages,  whilst  New  York  would  pay  far  better  in  wood  than  in  the 
costly  pockets  consumed  by  Boston  every-day  trade. 

"  Our  one  pound  pockets  are  the  usual  depth  (three  and  a  half 
inches),  and  about  four  inches  in  width,  round,  and  covered  with  the 
very  best  embossed  and  gilt-figured  paper,  lined  inside  with  white, 
and  mounted  on  top  with  copper  tippings  and  a  fancy  label  printed 
in  colors. 


Thinnings  Gatherings  Keeping,  and  Marketing.     115 

"  The  two  pound  boxes  (of  which  I  used  about  20,000  the  past 
season)  are  of  the  same  depth,  made  of  the  same  material,  and  in 
the  same  style  as  the  one  pound  box.  The  body  and  top  of  the  box 
is  pasteboard,  with  wooden  bottom,  about  one-quarter-inch  in  thick- 
ness, tacked  and  glued  in.  The  square  flat  box  is  out  of  date,  and 
unsaleable  in  all  our  principal  markets. 

"  Our  paper  pockets  are  packed  in  good  tight  pine  cases,  two 
dozen  in  a  case,  and  make  a  very  safe  package  for  transporting  to 
any  desired  distance.  The  wooden  cases  are  furnished  with  rope 
handles  for  convenience  of  handling,  and  to  prevent  baggage-men 
from  turning  over  or  placing  on  end. 

"  A  tight  pocket  and  a  tight  case  are  desirable  for  transmitting 
grapes  to  any  distance  or  to  any  clime,  I  commenced  shipping  to 
Charleston,  S.  C,  in  1857,  in  perforated  pockets  and  open  crates, 
thinking  they  would  stand  the  sea  voyage  and  hot  weather  better 
than  in  close  packages,  but  soon  discovered  my  mistake,  and  have 
ever  since  shipped  in  close  pockets  and  cases." 

Packing  Strawberries  and  other  sniall  Fruits.  These  should  be 
packed  in  small  or  shallow  boxes,  to  prevent  the  injury  caused  by 
placing  large  masses  together.  Several  of  these  small  boxes  are 
placed  and  secured  within  one  large  one.  Two  modes  have  been 
adopted  in  constru6ting  the  small  boxes.  One  is  to  make  them 
cheap,  so  that  they  may  be  given  away  with  the  fruit  to  the  pur- 
chaser ;  the  other  is  to  make  them  firmer  and  with  more  finish,  to  be 
sent  back  to  the  marketer.  As  the  latter  kind  soon  become  stained 
and  soiled  by  repeated  use,  and  much  care  is  required  to  return 
them,  it  is  probable  that  a  "gift-box"  will  be  ultimately  adopted. 
Several  modes  have  been  already  adopted  for  making  them  of  thin 
shaved  wood,  but  further  experiments  are  needed  to  determine  the 
best. 

A  convenient,  light,  and  cheap  set  of  drawers,  or  flat  boxes,  for 
conveying  such  firm-fleshed  berries  as  currants,  gooseberries,  and 
the  more  solid  strawberries,  or  for  holding  the  smaller  boxes, 
much  used  in  portions  of  the  West,  is  constru6ted  in  the  following 
manner : 

I.  Prepare  five  drawers,  each  two  feet  long  and  twenty  inches 
wide,  and  two  inches  deep  in  the  clear.  It  is  best  to  have  them 
made  of  pine,  three-eighths  of  an  inch  thick.  It  is  most  convenient 
to  have  the  stuff"  all  sawed  the  same  width,  say  two  and  a  half  inches 
wide,  and  use  it  this  width  for  the  bottom,  leaving  them  about  one- 
sixteenth  of  an  inch  apart  for  ventilation.  The  front  and  back  sides 
of  each  drawer  should  extend  three-quarters  of  an  inch  beyond  the 


Ii6     Thimiing,  Gathering,  Keeping,  and  Marketing. 

ends,  as  shown  in  Fig.  159.  Next,  provide  two  strips  of  strong 
wood  (white  ash  for  example)  two  inches  wide  and  three-quarters  of 
an  inch  thick.  These  should  be  of  the  same  length  as  the  sides  of 
the  box,  so  that  when  placed  lengthwise  under  the  box  they  may 
proje6l  three-quarters  of  an  inch  beyond  the  ends.  Nail  these  strips 
so  that  they  shall  be  lengthwise  under  the  bottom,  and  three-eighths 
of  an  inch  from  the  outer  part  of  the  sides.  The  nails  may  be 
driven  through  the  bottom  down  into  the  strips.  Then  nail  to  the 
box  four  similar  strips  placed  vertically,  so  that  their  ends  shall  rest 
on  these  proje6ling  pieces,  as  shown  in  Fig.  160,  and  strengthen  the 
connexion  by  sheet-iron  straps  passing  around  the  corners. 


Fig.  161. 


FiS-  159- 


Fig.  i6o. 


When  the  boxes  are  used,  the  lower  one,  Fig.  160,  is  filled  with 
berries;  then  the  next  one,  Fig.  159,  is  placed  upon  it,  the  projec- 
tions exa6lly  fitting  the  posts.  This  is  next  filled,  and  so  on,  suc- 
cessively, till  the  five  drawers  are  all  filled  and  in  their  places  within 
the  posts.  Cut  a  board  for  a  lid  so  as  to  fit  accurately  inside  of 
these  upright  posts,  which  should  be  just  long  enough  to  proje6l 
slightly  above  the  lid.  There  should  be  open  mortices  or  slots  in 
the  top  of  each  post,  so  as  to  admit  two  top  pieces,  Fig.  161,  made 
the  same  size  as  the  bottom  pieces  already  described,  and  with 
tenons  cut  on  the  ends  to  fit  the  slots.  When  these  pieces  are  put 
in  their  places  and  fastened  there  by  means  of  iron  pins  through 
them,  or  by  means  of  hinged  iron  straps  running  over  them  and  key- 
ing closely  down,  the  Hd  will  then  be  held  securely  to  its  place, 
and  the  whole  set  of  drawers,  with  its  contents,  will  be  ready  for 
railway  conveyance.  Additional  strips  extending  across  the  ends 
from  post  to  post  (which  may  be  nailed  outside  of  them)  serve  as 
handles  and  strecgthen  the  whole. 


Thinnings  Gatherings  Keepmg,  and  Marketing.     117 

It  will  be  observed  that  the  case,  consisting  almost  entirely  of 
drawers,  is  light.  The  arrangement  of  strips  around  the  drawers, 
securely  fastened  at  the  corners,  makes  the  case  strong.  Berries  can 
be  put  into  these  drawers  in  bulk,  or  any  of  the  boxes  in  use  can  be 
placed  in  them.  They  are  cheap — a  good  carpenter  can  make  four 
in  a  day,  complete ;  the  whole  cost,  made  in  the  best  manner,  will 
not  exceed  $1.50  or  $2.00  for  a  case  holding  two  and  a  half  or  three 
bushels. 

Keeping  Fruit.  The  essential  requisites  for  the  successful  keep- 
ing of  fruit  are — i.  A  proper  c^egree  of  maturity;  2.  Careful  hand- 
picking  to  avoid  all  bruises  ;  3.  Assorting  the  ripe  from  the  unripe  ; 
4.  An  apartment  with  a  low  temperature  and  free  from  superabund- 
ant moisture  ;  and  5.  A  pure  air,  free  from  unpleasant  odors. 

The  modes  for  securing  the  first  three  requisites  have  been 
already  pointed  out.  An  apartment  perfectly  adapted  to  the  keeping 
of  fruit,  having  a  dry  air  and  low  temperature,  is  of  the  utmost  im- 
portance. A  warm  and  moist  air  will  rot  the  best  fruit  in  a  few 
weeks  ;  while  a  cool  and  dry  one  will  preserve  it  for  several  months. 
A  warm  and  dry  air  will  produce  shrivelling,  especially  in  pears.  One 
of  the  most  perfe6l  contrivances  for  keeping  fruit  is  Nyce's  Fruit- 
House,  where  the  temperature  is  maintained  at  thirty-four  degrees 
throughout  the  year,  by  means  of  ice  placed  on  an  iron  floor  above, 
and  with  the  prote6lion  of  non-condu6ling  walls  at  the  sides.  Dry- 
ness is  secured  by  sprinkhng  the  floor  with  chloride  of  calcium.  In 
this  room  perishable  fruits,  which  commonly  last  only  a  day  or  two, 
are  preserved  sound  for  weeks  together,  and  autumn  pears  and 
grapes  remain  sound  through  the  winter.* 


*  These  houses  are  constru(5led  on  the  following  theory : — In  the  gradual  ripening  of  fruit, 
hydrogen  and  carbon  are  constantly  given  off ;  the  former  uniting  with  the  oxygen  of  the 
air,  and  forming  water — the  latter,  carbonic  acid.  This  process,  in  any  confined  vessel  filled 
with  fruit,  consumes  all  the  oxygen,  especially  if  the  fruit  be  ripe  and  the  air  warm,  in  about 
forty-eight  hours.  The  rooms  of  this  house  are  gas-tight,  and  when  filled  with  fruit,  if 
closed  up  for  two  days,  a  candle  goes  out  in  them  almost  instantly.  The  fruit  is  then  sur- 
rounded by  an  atmosphere  composed  of  the  nitrogen  of  the  air  and  carbonic  acid.  Hydro- 
gen and  carbon  then  cease  to  be  evolved  from  the  fruit,  and  decomposition  also,  in  a  great 
degree,  from  necessity,  ceases.  Decay  is  much  retarded  by  the  absence  of  moisture,  which 
is  removed  by  sprinkling  the  floor  with  dry  chloride  of  calcium.  More  recently  the  waste 
"bittern  "  from  salt  works,  is  found  to  answer  equally  well  and  is  nearly  costless.  It  has 
been  discovered  that  a  hundred  bushels  of  apples  throw  off  half  a  gallon  of  water  weekly, 
which,  by  the  drying  powder,  is  thus  withdrawn  from  the  air  of  the  room,  this  powder  being 
repeatedly  dried,  as  it  becomes  wet,  and  used  many  times.  The  floor  above  is  of  galvanized 
iron,  perfedtly  water-tight,  on  which  ice  is  placed,  every  winter,  five  or  six  feet  deep.  This, 
by  cooling  the  floor  to  freezing,  keeps  the  air  in  the  room  below  at  a  temperature  of  thirty- 
four  degrees  (or  only  two  degrees  above  freezing),  throughout  the  whole  summer.  The  walla 
of  the  building  are  double,  of  iron,  three  feet  apart,  and  filled  with  chaff,  saw  dust,  or  shav 


1 1 8     Thinnings  Gathering,  Keepingy  and  Marketing. 

The  more  nearly  a  fruit-cellar  can  be  made  to  approach  the  con- 
dition of  Nyce's  fruit-room,  the  more  perfedlly  the  fruit  will  be  pre- 
served. If  a  house  cellar  is  employed  for  this  purpose,  the  fruit- 
room  should  be  entirely  separated  from  the  rest  by  means  of  a  wall 
for  the  purpose  of  excluding  all  odors,  and  for  more  perfe6lly  con- 
trolling the  temperature.  On  this  account  a  cellar  under  a  grain 
barn  commonly  succeeds  best,  the  floor  above  being  double  with  a 
space  of  air  between.  A  cellar  that  is  too  moist  may  be  rendered 
dryer  by  paving  with  small  or  broken  stone,  and  covering  this  pave- 
ment with  a  coating  of  water-lime  cement ;  and  by  building  a  single 
brick  wall  within  the  common  cellar  walls,  with  an  interposed  space 
of  air.  Windows  hung  on  hinges  on  opposite  sides  and  rolling 
blinds,  will  assist  in  maintaining  proper  ventilation  and  temperature. 
A  thermometer  should  be  constantly  kept  in  the  apartment,  which 
should  be  at  all  times  near  the  freezing  point  if  pradlicable.  If  the 
cellar  cannot  be  kept  cool  enough  in  autumn,  the  fruit  may  be  left 
till  cold  weather  in  open  barrels,  in  a  dry  barn  or  shed  opening  to 
the  north. 

With  a  few  exceptions,  winter  pears,  if  well  matured,  will  keep 
and  ripen  in  such  an  apartment  without  difficulty.  There  are  a  few 
sorts,  however,  which  will  require  some  days,  in  a  warmer  room,  to 
finish  the  ripening  process. 

Apples  may  be  kept  headed  in  barrels  resting  on  their  sides  if 
needed  for  spring  use.  If  bedded  in  baked  sawdust,  or  soft  chaff 
(the  chaff  of  timothy  is  best),  moisture  will  be  absorbed,  the  tem- 
perature kept  cool  and  even,  and  few  will  decay.  Those  re- 
quired for  consumption  through  winter,  are  kept  best  upon  shelves. 
The  shelves  should  be  in  the  middle,  and  a  passage  extend  all  around, 
both  for  ready  access  and  for  ventilation.  The  shelves  may  be  five 
feet  wide,  which  will  enable  the  attendant  to  reach  the  middle  from 
either  side  without  difficulty.  There  may  be  three  shelves  in  an 
apartment  nine  feet  high,  with  a  space  of  two  and  a  half  feet  between 
each,  the  lower  one  being  within  a  foot  of  the  floor.  A  board  five 
inches  high  should  extend  around  the  edge  of  each  shelf.  For 
keeping  pears,  these  shelves  should  be  furnished  with  lids  or  covers 
to  exclude  the  light ;  or  flat  movable  boxes  with  covers  may  be 
placed  on  the  shelves  for  the  same  purpose.     A  better  and  more 

ings.     Motion  is  given  to  the  air  among  the  fruit  by  fans  moved  by  windmills  on  the 
roof. 

Pears  and  grapes  are  kept  in  this  house  during  the  fall  and  winter  months ;  apples  until 
the  months  of  May  and  July ;  lemons,  oranges,  and  pine-apples  through  the  summer 
season. 


Thinningy  Gatherings  Keepings  and  Marketing.     119 

compa(5l  contrivance  for  keeping  pears  is  a  series  of  drawers,  occu- 
pying one  or  both  sides  of  an  apartment.  Unless  the  fruit-cellar 
is  a  very  dry  one,  these  drawers  should  be  in  an  unfreezing  room 
above.  The  size  of  the  fruit-cellar  may  vary  with  the  amount  to  be 
kept.  If  the  shelves  are  five  feet  wide,  and  a  passage  two  and  a 
half  feet  wide  extend  around  them,  a  width  of  ten  feet  would  be 
required  for  the  whole  apartment.  The  room  may  be  of  any  desired 
length.  A  double  series  of  shelves  would  require  a  width  of  seven- 
teen and  a  half  feet. 

The  accompanying  figure  (Fig.  162)  represents  the  plan  of  a  sim- 


Fig.  162. 

pie  fruit-room,  with  shelves,  five  feet  wide  in  the  centre,  three  in 
number,  one  above  the  other,  supported  by  six  posts,  with  a  passage 
two  and  a  half  or  three  feet  wide  all  around.     Fig.  163  represents  a 


Fig.  163. 

larger  fruit-room,  with  two  series  of  shelves,  and  a  row  of  drawers 
for  pears  on  each  side. 
Keeping  Grapes,    The  great  leading  requisite  for  keeping  grapes 


1 20     Thinnings  Gathering,  Keeping,  and  Marketing. 

successfully  in  winter,  is  to  have  them  well  ripened,  but  not  over 
ripe.  When  grown  on  crowded,  unpruned,  uncultivated  vines,  they 
will  be  small,  acid,  and  watery,  and  will  quickly  shrivel  in  a  dry 
atmosphere,  and  mould  and  decay  in  a  moist  one ;  and  they  will 
soon  freeze  if  the  temperature  of  the  air  goes  much  below  the  freez- 
ing point.  But  well  grown  and  well  ripened  fruit  (resulting  from 
good  cultivation  and  judicious  pruning)  contains  a  rich  juice,  which 
prevents  them  from  shrivelling  or  decaying,  and  freezing,  even  at  low 
temperature.  Various  modes  are  recommended  for  packing  away 
grapes  for  winter.  They  all  succeed  well,  if  good,  well  ripened  fruit  is 
taken,  as  already  mentioned,  and  they  are  placed  in  a  cool  and  rather 
dry  apartment  where  they  will  not  freeze.  If  packed  in  boxes,  they 
are  less  hable  to  freeze  than  when  exposed.  These  boxes  should 
not  be  of  pine,  as  it  imparts  a  resinous  flavor.  They  should,  of 
course,  be  entirely  free  from  moisture  when  packed  away.  As  a 
general  rule  they  are  not  ripe  enough  unless  the  stem  which  holds 
them  has  lost  its  naturally  green  color  and  has  assumed  something 
of  the  color  of  the  grapes — which  will  be  somewhat  purple  in  all 
dark-colored  varieties.  One  of  the  best  of  all  keepers  among  Ame- 
rican sorts  is  the  Diana.  The  Clinton  also  is  an  excellent  keeper. 
The  Isabella,  Catawba,  and  Rebecca  keep  well.  A  successful  mana- 
ger gives  the  following  dire6lions  : 

"  Pick  when  fully  ripe,  and  on  a  pleasant  day.  Let  them  stand  in 
the  grape-house  for  ten  days  or  two  weeks  until  all  moisture  is  gone, 
and  the  stems  are  perfe6lly  dry.  Then  pack  in  a  small  and  shallow 
box  about  fourteen  by  ten  and  four  inches  deep,  after  cutting  out  all 
imperfedl  berries.  Pack  close  and  tight,  and  in  the  manner  that  the 
Hammondsport  or  Ohio  grapes  are  sent  to  market,  and  nail  up  the 
boxes.  Use  no  paper  whatever.  I  have  Isabellas  to-day  (March 
7th)  in  fine  order,  packed  this  way.  They  must  be  kept  in  a  cool 
and  dry  place." 

H.  G.  Warner,  of  Rochester,  who  has  kept  grapes  nearly  into 
midsummer,  lays  down  four  essential  requisites.  They  must  be 
ripe,  clean,  dry,  and  cold.  They  are  packed  in  boxes  containing  five, 
twelve,  and  twenty-four  pounds.  They  are  placed  in  a  cellar  under 
his  barn,  where  the  temperature  is  often  twenty-eight  degrees 
through  winter.  Grapes  will  not  freeze  at  this  temperature  when 
kept  in  boxes.  He  is  careful  not  to  place  so  many  in  each  as  to 
press  upon  or  crush  the  lower  ones.  The  boxes  are  nailed  up  and 
set  one  upon  another,  so  as  to  occupy  little  room. 


Thinning,  Gathering,  Keeping,  and  Marketing,     121 


PRESERVING  FRUIT  BY  ARTIFICIAL  MEANS. 

There  are  several  modes  of  preserving  fruit  beyond  the  ordinary 
season  of  its  ripening.  The  simplest  is  to  sele6t  long  keeping  varie- 
ties, merely  placing  them  away  in  a  cool,  dry  apartment,  on  shelves, 
in  boxes  or  drawers,  or  in  tight  barrels.  This  course,  variously 
modified,  is  pursued  with  apples,  winter  pears,  and  grapes.  Another 
way  is  the  old  fashioned,  now  nearly  discarded,  mode  of  preserving 
in  sugar,  pound  for  pound.  Another,  and  in  some  respe6ls  the  best 
mode,  is  drying  the  fruit ;  if  rich,  high  flavored  sorts  are  sele6led, 
and  the  drying  rapidly  performed,  in  well  ventilated  rooms,  the  result 
is  excellent ;  but  poor  fruit,  half  decayed  in  the  process,  never 
repays  the  trouble.  The  fourth  mode — that  which  claims  our  parti- 
cular attention  at  the  present  moment — is  preserving  in  air-tight  cans 
or  jars.  For  this  purpose  but  little  sugar  is  needed,  or  no  more  than 
to  impart  an  agreeable  flavor. 

There  are  many  modifications  of  the  process.  The  long  and 
minute  directions  sometimes  given,  without  pointing  out  the  main 
and  essential  requisites,  have  rather  served  to  bewilder  than  assist 
the  beginner.  All  that  is  absolutely  necessary  is  to  sele6l  good 
fruit,  to  heat  or  cook  it,  and  inclose  it  in  air-tight  cases,  without  any 
air  bubbles  or  interstices.  If  kept  in  a  cool  place,  it  will  remain  for 
months  without  injury. 

PARTICULAR  DIRECTIONS. 

Quality  of  Fruit.  It  is  important  that  the  fruit  be  well  grown  and 
well  ripened,  as  it  then  contains  more  and  richer  juice  for  preserva- 
tion. Small,  half  green,  imperfe6l,  or  half  decayed  specimens, 
should  be  reje6ted. 

Jars  or  Cans.  Glass  jars  are  now  generally  employed — earthen 
succeeds  equally  well,  and  is  somewhat  cheaper,  but  the  fruit  cannot 
be  seen.  A  large  number  of  patent  covers  have  been  invented,  pos- 
sessing various  degrees  of  merit.  They  may  be  divided  into  three 
classes — those  consisting  of  cork ;  those  made  of  metal  or  glass, 
with  cement  hning ;  and  those  -vyith  India-rubber  lining.  The 
obje6lion  to  cork  is  its  porosity,  requiring  a  large  amount  of  cement, 
through  which  the  air  pressing  is  apt  to  impart  its  flavor  to  the 
fruit.  The  India-rubber  Hnings  are  the  most  convenient  and  easily 
applied,  but  they  should  be  well  made,  and  form  a  perfe6t  fit ;  many 
that  have  been  offered  in  market,  not  being  tight,  have  caused  the 

6 


122     Thinningy  Gathering y  Keepingy  and  Marketing, 

spoiling  of  the  fruit.  Different  modes  are  employed  to  remove  the 
covers  in  taking  out  the  fruit.  The  corks  should  have  two  small  and 
strong  cords  placed  under  them,  for  lifting  them  out,  the  ends  of 
which  should  be  well  covered  with  cement,  to  prevent  the  admission 
of  air,  or  a  round  piece  of  cotton  cloth  may  be  used  for  the  same 
purpose.  Pincers  may  be  used  for  drawing  the  cord  or  cloth  in 
taking  the  covers  off.  The  covers  may  be  loosened  with  the  India- 
rubber  lining,  by  inserting  the  point  of  a  knife. 

The  annexed  figures  represent  one  of  the  simplest  modes  of 
applying  the  India-rubber  lining.  A  ring  of  this  material,  about  a 
quarter  of  an  inch  wide,  and  one-eighth  of  an  inch  thick,  is  placed 
in  a  groove  or  depression  outside  the  neck,  as  shown  in  Fig.  164.   A 


r\ 


Fig.  164. — Top  of  Jar,  with  India-rubber  Fig.    165. — SeSlion  of  top  of  Jar,  with 

band ;  place  of  tin  cap  shown  by  dotted  India-rubber  band;  place  of  India- 

line,  rubber  shown  by  dotted  line. 

tin  cap  is  then  apphed,  which  fits  closely,  and  presses  against  the 
outside  of  the  band.  The  upper  edge  of  the  jar  is  ground,  so  that 
the  tin  cover  rests  flat  upon  it.  Fig.  165  is  a  sedlion  of  this  arrange- 
ment. 

Heating  the  Fruit.  The  fruit  should  be  heated  to  nearly  or  about 
the  boiling  point  of  water,  but  should  not  be  made  to  stew  or  boil, 
as  this  would  break  the  form  of  each  specimen,  and  reduce  the  whole 
to  a  mass.  For  common  family  purposes,  the  best  way  is  to  place 
the  fruit  in  a  tin  pan,  with  about  as  much  sugar  as  will  give  it  a  pro- 
per flavor,  and  then  set  the  pan  in  the  top  of  a  stove  boiler,  where  it 
will  fit  as  a  lid  ;  then  let  the  water  boil  beneath  the  fruit  until  the 
whole  is  well  heated  through.  Small  fruits  require  less  time  than 
large  ones.  About  fifteen  minutes  will  be  needed  for  strawberries 
and  raspberries  ;  twenty  minutes  for  cherries,  currants,  peaches,  and 
plums,  and  half  an  hour  for  apples,  pears,  and  quinces. 

Filling  Jars.  While  the  heating  of  the  fruit  is  going  on,  place 
three  or  more  empty  jars  in  another  boiler,  and  pour  in  cold  or 
moderately  warm  water  till  it  rises  nearly  to  their  necks.  A  heavy 
weight,  as  bricks,  flat  irons,  or  flat  stones,  must  be  placed  on  these 
jars,  to  hold  them  down  ;  and  it  is  safest  to  place  a  few  small  strips 


Thif mingy  Gatherings  Keepings  and  Marketing.     123 

of  wood  on  the  bottom  of  the  boiler,  before  setting  the  jars  in,  to 
prevent  their  cracking  by  the  heat  below.  When  the  water  about 
the  jars  has  nearly  reached  boiling,  they  then  may  be  filled  with  the 
fruit  by  means  of  a  dipper.  This  work  is  facilitated  by  providing  a 
wide  tin  funnel  (Fig.  166),  made  on  purpose  to  fit  the  mouth  of  the 
jar,  and  it  should  have  a  handle  a  foot  long,  to  prevent  any  danger 
of  burning  or  scalding  the  hand.  When  the  jars  are  full,  the  con- 
tents should  be  slightly  shaken,  to  start  up  any  air  bubbles  that  may 
remain,  and  the  water  allowed  to  boil  slightly  about  them  for  a  few 
minutes.  The  covers  should  be  then  applied,  and  made  air-tight,  at 
the  same  moment  the  jars  are  withdrawn  from  the  water.  Before 
applying  the  cover,  the  jars  should  be  so  completely  filled  with  fruit, 
that  not  the  least  air  or  space  may  remain,  but  the  whole  be  per- 
fe6lly  solid. 

To  save  the  hands  from  scalding,  there  should  be  a  pair  of  forceps 
(Fig.  167)  made  to  fit  the  neck  of  each  jar,  to  grasp  it  readily  in  lift- 
ing it  from  the  hot  water. 

The  juice  of  all  small  fruits  furnishes  sufficient  syrup  with  the 


Fig.  166. — Funnel  for  filling  Fruit  Jars^  Fig.  167. — Forceps  for  lifting  Jars  from 

■with  a  rim  set  on  below,  to  fit  the  out-  hot  water, 

side  of  the  neck, 

sugar  to  fill  all  the  interstices  ;  but  some  larger  and  drier  sorts 
require  sometimes  the  addition  of  a  portion  of  syrup  made  by  boil- 
ing a  pound  or  two  of  sugar  in  a  quart  of  water. 

Some  persons,  after  having  heated  the  jars,  fill  them  while  they 
are  standing  on  a  table,  and  then  replace  them,  and  continue  the 
boiling  for  a  few  minutes,  or  until  every  air  bubble  has  passed  from 
them,  before  sealing  them  tight.  Either  way  will  answer,  if  the 
work  is  well  done. 

Cement.  The  best  is  made  of  one  part  of  tallow  mixed  with 
about  ten  or  twelve  parts  of  rosin.  An  increase  of  the  tallow  softens 
the  cement.  The  most  perfe6l  India-rubber  linings  obviously  need 
no  cement ;  with  corks  it  must  be  used  freely,  and  is  indispensable. 
The  best  mode  is  the  following,  described  in  the  American  Agricul- 
turist : 


1 24     Thinning,  Gathering,  Keeping,  and  Marketing. 


Small  tin  saucers,  or  "  patty-pans,"  are  procured,  an  inch  more  in 
diameter  than  the  mouth  of  the  jar — these  may  be  obtained  cheaply, 
by  the  quantity,  of  any  tinman.     See  Fig.  168. 

When  the  jar  is  filled  with  fruit,  the  cork  is  crowded 
snugly  in,  and  a  coating  of  cement  is  placed  on  the 
top.     A  portion  of  the  melted  cement  is  then  poured 
into  one  of  the  tin  saucers,  and  the  mouth  of  the  jar 
inverted,  placed  in  it — forming,  as  soon  as  cool,  a  per- 
fe6l  air-tight  cover,  the  saucer  remaining  until  the  fruit 
is   taken  out  of  the  jars.     Common  tea  saucers,  and 
even  blacking  boxes  may  be  used,  instead  of  tin  saucers. 
Quantity  of  Sugar  required.     Some  have  stated  that  they  suc- 
ceed in  keeping  the  fruit  without  using  any  sugar ;  but  in  ordinary 
pra6tice  it  is  safer  to  apply  it,  and  it  is  best  to  do  so  at  once,  rather 
than  to  defer  it  till  the  fruit  is  used.     Strawberries, 
peaches,   pine-apples,   and   quinces,  require  but  a 
small  quantity,  five  ounces  to  a  quart  of  fruit  being 
sufficient.     Cherries,  plums,  raspberries,  and  black- 
berries, require  more,  or  from  seven  to  eight  ounces. 
Stone  Jars.     In   the   absence   of  common  jars, 
which  could  not  be  procured,  a  friend  employed  two 
gallon  stone  jars,  with  entire  success.     They  were 
filled  as  already  described,  the  fruit  running  out  all 
around  as  the  lid  was  applied,  so  as  to  prevent  any 
vacancy  or  air,  and  the  whole  well  cemented.    After 
several  months,  they  were  opened  in  perfedt  condi- 
tion. 

Tomatoes.  These  are  the  easiest  preserved  of  all 
ripe  fruits.  They  may  be  kept  entire  after  merely 
removing  the  skin  ;  or,  what  perhaps  is  better,  as  well  as  more  eco- 
nomical, stewed  down  to  about  one-half  of  their  original  bulk,  as 
they  are  a  very  watery  fruit. 

Strawberries  need  but  few  minutes  cooking ;  cherries  a  greater 
length  of  time  ;  peaches  still  longer,  and  should  be  well  done. 

In  order  to  determine  whether  the  fruit  has  been  well  put  up, 
when  India-rubber  lining  is  used,  lift  them  by  the  covers^  or  apply 
a  few  pounds'  force  to  them.  If  the  cover  comes  off,  the  work  has 
not  been  well  done — some  air  has  been  allowed  to  remain,  or  the 
heating  has  been  insufficient,  in  which  case  the  boiling  must  be  done 
over  again.  It  is  safest  to  examine  them  a  second  time,  in  about  a 
week. 

It  is  important  that  the  jars,  after  the  whole  process  is  completed, 


-Fruit 
far,  filled  and 
covered  with 
Saucer. 


Thinnings  Gathering j  Keeping,  and  Marketing.     125 

be  placed  in  a  cool  and  rather  dry  place.  If  the  temperature  is 
warm,  they  may  spoil  by  fermentation ;  and  experience  has  fully 
proved  that  they  mould  in  a  damp  cellar.  If  the  temperature  were 
but  a  few  degrees  above  freezing,  they  would  probably  keep  unin- 
jured for  years.  There  is  no  doubt  that  the  apartment  should  some- 
times have  the  credit  which  is  ascribed  to  a  particular  mode  of  put- 
ting up. 

Glass  jars  should  be  kept  in  a  dark  place,  to  exclude  light 

DRYING  FRUIT. 

Drying  fruit  has  several  advantages  over  canning  or  bottling.  It 
is  cheaper  ;  it  may  be  adopted  on  an  extensive  scale  ;  the  fruit  may  be 
kept  with  less  care  ;  and  being  several  times  lighter  than  when  fresh, 
may  be  sent  long  distances,  or  to  foreign  countries,  at  a  moderate  cost. 
When  fruit-growers  shall  learn  that  dried  fruit  from  the  highest  flavor- 
ed sorts  is  as  much  better  th»ji  that  from  the  poor  unsaleable  varie- 
ties so  often  used  for  this  purpose,  as  the  best  fresh  fruit  of  the  one 
sort  exceeds  the  other,  purchasers  will  also  be  wilHng  to  pay  a  much 
higher  price  for  the  best  article.  When,  superadded  to  this,  the  fruit 
is  dried  rapidly  so  as  to  retain  a  clear,  light  color,  and  a  perfe6l 
flavor,  instead  of  the  dark,  half  fermented  fruit  resulting  from  slow 
drying  in  bad  weather,  there  will  be  no  difficulty  in  finding  a  ready 
sale  for  all  that  may  be  offered  in  market.  When  abundant  seasons 
occur,  the  surplus  should  be  saved  by  drying,  and  may  be  kept 
another  year. 

In  some  parts  of  the  Western  States,  houses  are  ere6led  for  dry- 
ing fruit,  and  are  warmed  by  fire  heat,  by  means  of  a  furnace  with  a 
flue  extending  around  the  building,  similar  to  that  formerly  used  for 
green-houses.  This  flue  is  covered  with  sheet  iron.  An  ample  ven- 
tilator is  placed  at  the  top  for  the  free  escape  of  the  large  volumes 
of  watery  vapor  which  rise  from  the  drying  fruit.  Trays  or  hurdles, 
about  two  feet  wide,  six  feet  long,  and  three  inches  deep,  with  small 
strips  or  laths  forming  the  bottom,  are  placed  in  three  tiers,  one 
above  the  other,  with  a  foot  or  more  of  space  between  them.  Long 
strips  of  scantling,  laid  horizontally,  extending  the  whole  length  of 
the  house,  and  six  or  eight  feet  outside,  form  a  sort  of  railway  track 
on  which  a  frame  with  rollers  runs  in  and  out  through  a  wide  door, 
for  running  in  the  fresh  fruit  and  bringing  out  the  dried.  A  house, 
ten  by  fourteen  feet,  and  eight  feet  high,  has  been  found  sufficient 
for  about  two  barrels  of  fruit  at  a  time,  and  about  twenty-four  hours 
complete  the  drying  process. 


1 26     Thinning,  Gatherijtg,  Keeping,  and  Marketing. 

Fig.  170  represents  a  small,  portable,  fruit-drying  house,  capable 
of  being  carried  to  the  orchard,  and  used  on  the  ground.  It  consists 
of  a  small  building  from  two  and  a  half  to  four  feet  square,  or  of  any 
other  convenient  dimensions,  the  lower  part  covered  with  sheet  iron 


Fig.  170. 

to  prevent  danger  from  fire,  and  containing  a  small  stove,  extending 
through  the  house,  from  the  rear  of  which  passes  the  stove-pipe  on 
the  outside,  the  upper  portion  of  which  is  seen  in  the  figure.  The 
fuel  would  be  more  completely  economized  by  bringing  the  pipe  back 
again,  and  passing  it  up  on  the  same  side  as  the  door  of  the  stove, 
reversing  the  place  of  the  doors  for  introducing  the  shelves. 


CHAPTER  XL 

FRUITS   TO   SUPPLY   A   FAMILY. 

The  question  is  often  asked,  "  What  shall  I  plant  in  order  to  obtain 
a  full  supply  of  fresh  fruit  for  a  family  the  year  round  ?  "  It  is  diffi- 
cult to  give  a  precise  list,  as  in  some  seasons  the  crop  may  be  many 
times  greater  than  in  others  ;  and  again,  some  will  bear  abundantly 
and  others  fail  in  the  same  season.  The  following,  however,  will 
serve  as  an  approximation  : 

The  earliest  fruits,  about  the  first  of  summer,  will  be  strawberries. 
A  sele6lion  of  the  most  produ6live  sorts,  well  cultivated,  with  the 
runners  kept  cut  off,  will  afford  about  one  quart  a  day  from  each 
square  rod  for  a  month.  Three  or  four  square  rods  will,  therefore, 
give  an  abundant  supply  for  a  family.  Four  or  five  hundred  plants 
will  be  sufficient  for  this  extent  of  ground.  These  will  be  followed 
by  the  earliest  cherries,  and  by  currants,  raspberries,  and  gooseber- 
ries. Two  dozen  bushes  of  each  of  the  four  best  sorts  of  currants, 
the  same  number  of  raspberries,  and  two  dozen  of  Houghton's 
gooseberry,  will,  if  well  cultivated,  furnish  an  abundant  supply.  One 
dozen  cherry  trees  will  be  enough.  Two  or  three  dozen  bushes  of 
the  blackberry  will  supply  a  quart  or  two  a  day  for  some  weeks 
towards  the  close  of  summer.  Apricots,  early  apples,  and  early 
pears,  and  a  few  of  the  earliest  plums,  will  commence  the  season  of 
abundance  which,  with  the  later  varieties  of  these  fruits,  will  last  till 
near  winter.  Winter  apples  and  pears,  and  all  the  good-keeping 
varieties  of  the  grape,  will  continue  the  supply  until  spring.  Long- 
keeping  apples,  such  as  the  Northern  Spy,  Roxbury  Russet,  and 
other  sorts,  if  placed  in  a  good,  cool  fruit  room  or  cellar,  will  con- 
tinue until  the  commencement  of  the  new  supply  of  strawberries. 

To  obtain  this  supply  there  may  be  half-a-dozen  apricot-trees,  a 
dozen  or  two  of  plums,  two  dozen  of  summer  and  autumn  pears,  and 
as  many  more  of  winter  varieties,  the  same  number  of  summer  and 
autumn  apples,  and  from  fifty  to  one  hundred  trees  of  winter  apples. 
A  dozen  or  more  of  peach-trees  and  the  same  number  of  well  man- 


128'  Fruits  to  Stipply  a  Family. 

aged  grape-vines  will  contribute  materially  to  the  variety  and  excel- 
lence of  the  supply.  The  fourth  of  an  acre  of  well  cultivated  vine- 
yard will  be  sufficient  to  furnish  several  pounds  of  fresh  grapes  daily 
through  the  autumn  and  winter  months. 

The  extent  of  ground  required  will  be  about  ten  or  twelve  square 
rods  for  the  different  summer  fruits,  and  an  acre  and  a  half  or  two 
acres  more  for  all  the  others  except  the  winter  apples.  A  plantation 
of  dwarf  apples  and  dwarf  pears  will  enable  the  owner  to  reduce 
considerably  this  extent  of  ground. 

PLAN  OF  A  FRUIT  GARDEN. 

The  accompanying  plan  of  an  acre  fruit  garden  shows  the  num- 
ber and  disposition  of  the  trees  of  each  kind.  It  is  represented  as 
a  square,  but  may  be  varied  in  form  to  an  oblong  shape,  planting 
about  the  same  number  of  trees  in  fewer  or  more  rows,  as  the  case 
may  be.  It  is  so  arranged  that  although  the  trees  are  of  different 
sizes  and  at  different  distances,  the  rows  run  both  ways,  and  admit 
readily  of  horse-cultivation.  The  plums  are  placed  in  a  row  at  one 
side,  in  order  that  pigs  and  poultry  may  be  confined  exclusively 
among  them  during  the  season  of  the  curculio,  which  proves  one  of 
the  most  efficient  means  for  its  destru6tion  ;  and  in  conne6lion  with 
knocking  on  sheets,  will  afford  good  crops  under  any  circumstances, 
if  fully  and  efficiently  applied.  A  movable  or  hurdle-fence,  separat- 
ing the  plums  from  the  rest  of  the  trees,  renders  the  remedy  many 
times  more  efficient  than  if  these  animals  were  allowed  the  whole 
range  of  the  fruit  garden.  In  some  places,  where  the  curcuho  is  par- 
ticularly destru6live,  cherries  and  early  apples  are  also  attacked  ;  in 
which  case,  as  these  fruits  are  next  to  the  plum  row,  all  may  be 
included  in  the  pig-yard,  if  desired. 

Autumn  and  winter  apples  are  not  required  in  an  enclosure  of  this 
kind,  and  the  early  sorts  are  placed  here  only  to  prote6l  them  from 
being  stolen,  besides  the  reason  last  named. 

Pears  may  be  planted  with  standards  and  dwarfs  together  in  the 
same  row,  the  dwarfs  bearing  and  flourishing  while  the  others  are 
coming  forward ;  or  they  may  be  placed  in  separate  rows.  The 
peaches,  if  in  rows  twenty  feet  apart,  and  twelve  and  a  half  feet  in 
the  row,  will  have  quite  enough  room  at  any  age,  provided  the  long 
limbs  are  thinned-in  from  the  outside  every  two  or  three  years. 
With  this  care,  apples  may  be  planted  much  nearer  than  usual. 
None  of  the  trees  stand  on  exa6l  squares  ;  the  importance  of  pre- 
serving straight  rows  for  cultivation  being  greater  than  the  form  of 


Fruits  to  Supply  a  Family, 


129 


the  space  occupied  by  each  tree.     When  rows  are  wide  apart,  less 
room  is  needed  between  the  trees  in  the  rows. 


i^&§gd®Sai^P.8Qi 

s  s  ^  S 

g  §  ^  a 

©    ® 
a    a 

0  i 

s  s  §  s 

B  % 

B  % 

%    U    ^    .%'    H    ^    «S'   (fcf 

S  a  g  s  a  s  la 
»  a  j»  A  e  sJ  ?■ 
a  (i  fi  3  S  #  S 

U^iaaS^i 

a,s  Si  ferae 

Plums. 


Cherries. 


Early  apples. 


Standard  and 
dwarf  trees. 


Peaches. 


Raspberriei. 
Gonseberriea. 
Currants. 
Grapes. 


Fig.  iji.— Plan  0/ Fruit  Garden. 


By  the  arrangement  we  have  here  planned,  the  following  trees 
may  be  planted  on  an  acre,  namely  : 


15  plum  trees, 

16  cherry  trees, 
8  early  apples, 

16  standard  pears, 
29  dwarf  do. 

48  peach  trees, 
45  raspberry, 
45  gooseberry, 
45  currant, 
10  native  grapes, 
In  all  132  trees,  besi 
and  grapes 


row,  occupying  20  ft. — 13  ft.  in  the  row. 


40 
25 

40 

60 
4 
4 
4 

12 


Y. 


des  the  raspberries,  currants,  gooseberries. 


As  every  cultivator  would  make  a  different  selection,  and  as  we 
have  elsewhere  given  carefully  made  lists,  it  is  hardly  necessary  to 
occupy  space  at  present  on  this  subject,  except  to  remark  that  varie- 
ties ripening  in  succession  should  be  sought,  when  a  family  supply 
is  the  object. 


130  Fruits  to  Supply  a  Family. 

It  may  occur  to  some  as  an  obje6lion,  that  too  much  space  is 
given  to  cherry  trees.  There  will  be,  however,  a  decided  advan- 
tage from  the  abundance  of  light  and  air  for  the  trees,  in  diminish- 
ing the  tendency  to  rot  in  the  fruit,  one  of  the  most  serious  draw- 
backs in  cherry  culture.  More  room  is  given  to  dwarf  pears  than 
usual,  on  account  of  their  proximity  to  the  standards. 

All  kinds  of  trees  may  be  made  to  conform  in  some  degree  to  the 
room  allotted  to  them,  by  thinning  in  the  exterior  occasionally. 

It  may  be  stated  that  each  side  of  a  square  acre  is  about  209  feet, 
and  that  the  preceding  measurements  of  distances  will  all  come  out 
in  accordance  with  the  plan. 

There  are  many  who  would  like  a  larger  fruit  garden.  The  follow- 
ing numbers  and  distances  are  accordingly  given,  the  mode  of  ar- 
rangement being  the  same  as  in  the  preceding  plan — each  side  of 
the  two-acre  lot  being  295  feet. 


40  piums,  neciarines,  a 
apricots, 

^^1  2  rows, 

occupying  40  ft- 

-15  ft.  in 

row. 

40  cherries. 

.     2 

« 

so   « 

15     « 

10  early  apples, 

.     I 

« 

30    " 

30     " 

40  standard  pears,   . 

.     2 

u 

40    " 

15     " 

80  dwarf         do. 

.     2 

u 

20    " 

7i  " 

80  peaches, 

•    4 

it 

80    " 

15     " 

72  raspberries, 

') 

72  currants. 

-3 

« 

« 

12    « 

4    " 

» 

72  gooseberries, 

_i 

10  native  grapes, 

.     I 

« 

« 

10    « 

20    « 

« 

Strawberry-bed,  13  feet  wide,  295  feet  long. 

The  grapes  are  near  the  wall  or  fence,  and,  having  the  strawberry- 
bed  and  small  bushes  in  front,  are  not  shaded. 

A  fruit  garden  of  this  size  furnishes  290  trees,  ten  grape-vines  on 
a  trellis,  and  216  raspberry,  currant,  and  gooseberry  bushes,  with 
ample  space  for  a  strawberry-bed,  a  portion  of  which  should  be  pre- 
pared each  year  for  planting  anew,  say  four  feet  wide,  which  will 
leave  eight  feet  for  bearing  beds,  and  give  new  plantations  every 
third  year. 

The  cost  of  preparing  and  cultivating  an  acre  of  land,  as  we  have 
proposed,  will  be  almost  incomparably  less  than  where  all  is  done 
by  hand.  The  following  will  approach  a  corre6t  estimate  where  the 
soil  requires  enriching  as  well  as  underdraining : 


Fruits  to  Stipply  a  Family.  131 

Underdraining  an  acre  of  land,  at  intervals  two  rods  apart,     .  $25  00 
Subsoiling  twice,  trench  ploughing  four  times,  and  harrow- 
ing twenty-five  times, 22  00 

TOO  loads  of  manure  and  drawing,  say, 50  00 

$97  00 

This  expenditure  will  probably  be  returned,  on  an  average,  at 
least  every  year,  in  the  increased  value  of  the  crop,  after  the  first 
five  years  of  growth. 

The  annual  expense  of  cultivating  such  a  fruit  garden  would  be 
about  as  follows  : 

Ploughing  once  in  spring,  to  break  up  the  settled  earth,         .  $2  00 
Cultivating  with  horse,  or  harrowing  six  times,        .         .         .     3  00 

Whole  annual  cost, $5  00 

HOW  TO  OBTAIN  FRUIT  FOR  NEW  PLACES. 

This  is  an  inquiry  that  often  occurs  in  the  minds  of  many  owners 
of  new  places,  or  who  have  built  new  houses  on  unimproved  spots. 
We  can  inform  such  residents  that  much  may  be  done  towards  an 
immediate  supply  with  proper  sele6lion  and  management,  and  that 
the  assertion  which  they  often  hear,  that  "  it  will  take  a  hfetime  to 
get  fruit "  from  a  new  plantation,  is  an  absurd  error. 

The  quickest  return  is  from  planting  Strawberries.  If  set  out  early 
in  spring,  they  will  bear  a  moderate  crop  the  same  season.  We  have 
repeatedly  obtained  fine  ripe  berries  seven  weeks  from  the  day  they 
were  set  out.  The  second  year,  if  the  bed  is  kept  clean,  the  pro- 
duct will  be  abundant.  Wilson's  Albany  will  safely  yield  any  year  a 
bushel  from  a  square  rod,  or  about  two  quarts  a  day  for  half  a  month. 

Muskinelons  and  Watennelons  will  yield  their  delicious  products 
four  months  after  planting. 

Gooseberries,  Currants,  Raspberries,  and  Blackberries,  all  bear  at 
about  the  same  period  from  the  time  of  setting  out.  Good-sized 
gooseberry  plants,  say  a  foot  and  a  half  high,  will  give  a  good  crop 
for  bushes  of  their  size,  the  second  year.  We  have  had  a  bushel  of 
Cherry  currants  the  third  summer  after  setting  out  quite  small 
plants,  from  a  row  thirty  feet  long.  A  bush  of  Brinckle's  Orange 
raspberry  has  been  known  repeatedly  to  bear  about  a  hundred  ber- 
ries the  same  year  that  it  was  transplanted — the  fruit,  however,  was 
not  full  size. 


132  Fruits  to  Supply  a  Family. 

Dwarf  Pears  of  the  right  sorts,  and  under  right  management; 
come  quickly  into  bearing.  The  most  prohfic  sorts  give  some 
returns  the  second  year,  and  more  afterwards.  Among  the  dwarf 
pears  which  bear  soon,  are  Louise, Bonne  of  Jersey,  Doyenne  d'Et^^ 
White  Doyenne,  GifFard,  Fontenay,  Jalousie,  Josephine  de  MahneSj 
etc.  The  following  sorts  bear  nearly  as  early  on  pear  stock,  viz. 
Bartlett,  Seckel,  Winter  Nelis,  Washington,  Onondaga,  Howell, 
Passe  Colmer,  Juhenne. 

Grapes  afford  fruit  soon — usually  beginning  to  bear  the  second 
and  third  year.  The  Isabella,  York  Madeira,  Diana,  and-  Delaware, 
are  particularly  recommended  for  this  purpose  at  the  north,  and  the 
Catawba  may  be  added  for  the  Middle  States,  wherever  it  does 
not  rot. 

Dwarf  Apples  should  not  be  entirely  overlooked  in  the  list  of 
early  bearers.  Half  a  peck  per  tree  is  often  obtained  the  third  year 
from  the  most  productive  sorts. 

A  good  supply  of  all  the  preceding  will  be  sufficient  to  furnish  a 
family  with  these  wholesome  luxuries  from  within  a  year  or  two  of 
occupying  entirely  new  premises  ;  and  will  not  only  add  greatly  to 
the  comforts  and  attractions  of  home,  but  contribute  materially  to 
the  uniform  health  of  the  occupants.* 


*  Fruit  vs.  Malaria. — Residents  in  the  Western  States,  and  other  regions  where  inter- 
mittents  and  similar  diseases  result  from  malaria,  state  that  a  regular  supply  of  ripe,  home- 
grown fruit,  is  almost  a  sure  preventive.  Eat  the  fruit  only  when  fully  ripe,  and  eat  only 
moderate  quantities  at  a  time,  and  little  need  be  feared.  The  residents  of  such  regions 
should,  therefore,  not  omit  the  earliest  opportunity  for  a  supply.  Plant  large  quantities  of 
strawberries  for  early  summer — they  will  bear  abundantly  a  year  from  the  time  they  become 
established.  Plant  many  currant  bushes — for  these  are  a  most  healthy  and  excellent  fruit — 
very  hardy — and  if  in  abundance,  will  last  through  all  the  hottest  parts  of  the  summer.  The 
Doolittle  and  Orange  raspberries  are  profuse  bearers — the  former  very  hardy,  the  latter 
generally  so,  but  should  be  laid  down  and  covered  with  an  inch  or  two  of  earth  for  winter. 
The  Rochelle  blackberry,  if  pinched  in  when  three  or  four  feet  high  (about  midsummer,") 
will  bear  abundantly,  and  prove  hardier  than  if  the  canes  run  up  without  control.  The 
Delaware,  Clinton,  and  Concord  grapes,  are  early  and  hardy,  and  will  bear  in  two  or  three 
years  from  transplanting.  Dwarf  apples,  on  the  Paradise  and  Doucin  stock,  will  flourish  in 
any  locality,  and  begin  to  bear  profusely  in  three  or  four  years,  and  on  the  Paradise  stock 
often  in  two  years.  Some  varieties  bear  early  on  common  stock  ;  such,  for  example,  as  the 
Dyer,  Lowell,  Early  Strawberry,  Sops  of  Wine,  Oldenburgh,  Porter,  Belmont,  Jonathan, 
etc  ;  but  these  will,  of  course,  bear  much  sooner  as  dwarfs.  The  Bartlett,  Washington, 
Julienne,  Flemish  Beauty,  Beurr^  d'Amalis,  Onondaga,  Howell,  and  Seckel  pears,  produce 
early  as  standards,  and  the  Louise  Bonne  of  Jersey  as  a  dwarf.  Houghton's  gooseberry 
grows  with  great  vigor,  is  very  hardy,  and  in  two  or  three  years  affords  almost  solid  masses 
of  berries  on  the  branches.  Such  fruits  as  the  above  should  be  planted  out  on  every  new 
place,  as  indispensable  to  health  as  well  as  to  comfort  and  economy ;  and  emigrants  to  new 
countries  should  take  a  supply  with  them,  as  the  best  medicine  chest  they  can  provide. 


CHAPTER    XII. 

MANAGEMENT   OF   NURSERIES. 

It  is  impossible  in  a  work  like  this  to  give  full  dire<5lions  for  the 
raising  and  management  of  young  trees  in  the  nursery.  Every  one 
who  buys  trees  should  know  when  they  have  been  properly  culti- 
vated ;  and  as  some  planters  prefer  to  raise  their  own  trees,  a  few 
leading  direftions  will  be  laid  down  for  the  guidance  and  assistance 
of  such  as  wish  to  become  more  fully  acquainted  with  nursery 
management. 

Soils.  The  first  great  requisite  is  the  sele6lion  of  a  suitable  soil. 
More  depends  upon  such  sele<5lion  than  at  first  glance  would  seem 
possible.  At  least  ten  thousand  good  trees  may  be  raised  on  an 
acre — worth,  at  twenty  cents  each,  two  thousand  dollars.  If  the 
soil  is  perfect  in  every  respe<5l,  and  the  other  requisites  of  good 
stocks,  transplanting,  and  cultivation,  are  attended  to,  there  will  be 
EO  difficulty  in  raising  this  amount.  But  if  the  soil  be  wet  or  sterile, 
or  otherwise  unsuited  to  the  purpose,  none  of  the  trees  can  be  good  ; 
one-half  or  nine-tenths  may  be  stunted,  crooked,  and  unsaleable ; 
the  rest  will  perhaps  not  sell  at  half  price.  While,  therefore,  a  poor 
soil  should  not  be  accepted  on  any  terms,  it  would  be  better  to  pay 
a  hundred  dollars  yearly  rent,  if  necessary,  to  secure  one  in  perfect 
condition.  A  light  or  sandy  soil  will  raise  peach  and  cherry  trees 
and  often  apples,  and  it  may  be  worked  with  great  ease  and  in  all 
kinds  of  weather ;  but  for  standard  pears  and  plums  a  stronger  or 
more  clayey  soil  is  absolutely  essential,  and  if  properly  underdrained, 
is  often  as  good  for  all  other  trees.  Every  complete  nursery,  there- 
fore, should  either  consist  wholly,  or  in  part,  of  a  strong  loam  or 
loamy  clay,  which  in  general  will  require  previous  thorough  tile 
draining.  The  necessary  fertility  given  to  such  a  soil  will  be 
retained  several  times  longer  than  by  light  gravel  or  sand. 

Nothing  is  commonly  better  than  old  pasture  for  the  commence- 
ment of  a  nursery.     It  should  be  ploughed  twice  or  more  until  made 


134  Management  of  Nurseries. 

perfe6lly  mellow,  which  should  be  done  the  previous  autumn  if  for 
planting  in  the  spring.  Or  if  turned  over  in  the  spring  with  the 
largest  double  Michigan  plough  to  a  depth  of  a  foot  or  more,  by 
means  of  three  yoke  of  oxen,  it  will  generally  be  found  in  a  fine 
condition. 

If  the  soil  is  not  rich  enough  without  manuring,  it  is  better  to 
apply  the  manure  a  year  or  two  beforehand  to  other  crops,  or  else 
to  apply  old  rotted  or  composted  manure.  An  application  of  wood- 
ashes  at  the  rate  of  forty  or  fifty  bushels  per  acre,  if  fresh,  or  a  hun- 
dred or  two,  if  leached,  is  often  useful  and  sometimes  eminently  so. 
These  ashes  are  well  applied  if  mixed  with  the  compost  at  the  rate  of 
one-tenth  or  one-twentieth  of  its  bulk. 

Laying  Out.  Nurseries  should  be  laid  out  so  as  to  admit  of 
horse  cultivation.  For  this  purpose  strips  of  land  twelve  feet  wide 
should  be  left  on  opposite  sides  of  the  nursery,  at  the  ends  of  the 
rows,  for  the  horse  to  turn  about  upon.  Cross  alleys  should  be  left 
at  convenient  distances  for  carting  out  the  trees  and  for  the  registry 
of  the  different  kinds  in  the  rows.  The  length  of  the  rows  between 
these  alleys  will  depend  somewhat  upon  the  size  of  the  nurserj', 
varying  from  one  hundred  to  three  hundred  feet. 

Shelter.  In  sele6ling  a  site  for  a  nursery,  the  sweep  of  prevailing 
winds  should  be  avoided  ;  as  in  very  windy  places  the  young  shoots 
from  buds  and  grafts  are  apt  to  be  blown  or  broken  off,  and  the 
young  trees  bent  or  inclined.  If  necessary,  belts  or  screens  of  ever- 
greens may  afford  shelter  from  strong  winds,  not  being  placed,  how- 
ever, near  enough  to  shade  the  trees,  nor  to  injure  their  growth  by 
the  extension  of  their  roots.  On  the  other  hand,  low  and  sheltered 
valleys,  being  more  liable  to  sharp  night  frosts,  are  obje6lionable  for 
the  site  of  a  nursery. 

Fences  and  other  barriers  which  cause  large  snow-drifts  and  a 
consequent  breaking  down  of  the  young  trees,  should  be  avoided  as 
much  as  pra6licable. 

Seeds  and  Stocks.  The  successful  growth  of  the  young  nursery 
trees  depends  essentially  on  good,  vigorous,  and  healthy  stocks. 
Seeds  from  healthy  and  vigorous  trees  should,  therefore,  be  always 
sele6led.  It  is  common,  in  raising  apple-seedlings,  to  procure 
pomace  from  cider-mills  ;  wash  out  the  seeds  and  plant  promis- 
cuously. If  the  strongest  seedhngs  only,  thus  obtained,  are  sele6led 
for  setting  out,  good  trees  would  be  the  result ;  but  it  would  be 
better  to  obtain  apples  for  this  purpose  from  trees  of  known  hardi- 
ness and  fine  growth.  The  same  remarks  will  apply  to  the  selection 
of  pear-seed  and  cherry,  plum,  and  peach  stones. 


Management  of  Nurseries.  135 

Different  modes  are  adopted  for  obtaining  apple-seeds  easily  from 
the  pomace.  The  following  is  similar  to  that  used  by  most  nursery- 
men. Make  a  box  five  feet  wide,  eight  or  nine  feet  long,  and  ten 
inches  deep ;  leave  the  lower  end,y>  one  inch  lower  than  the  sides, 
for  the  water  to  flow  over.  Place  this  box  in  the  bed  of  a  brook 
or  stream,  on  crossbars  or  scantling,  with  a  dam  above  to  colle6l 
the  water  into  a  trough,  carrying  the  water  into  the  box,  and  pro- 
je6ling  six  inches  over  it.  This  trough  should  be  made  of  boards 
twelve  inches  wide  nailed  together,  and  the  stream  should  be  large 
enough  to  nearly  fill  it  when  flowing  gently.     To  prevent  the  water 


Fig.  172. — Apple-seed  washer. 

from  dashing  into  the  box  too  furiously,  two  boards  are  first  nailed 
together  as  shown  at  b,  one  board  being  eighteen  inches  by  two 
feet,  and  the  other  eighteen  inches  by  one  foot.  The  longer  board 
is  placed  on  the  top  of  the  spout,  and  the  shorter  at  right  angles 
across  the  lower  end  of  the  spout.  This  serves  to  throw  the  water 
perpendicularly  downwards  into  the  box,  and  at  the  same  time 
serves  to  spread  it  out  into  a  thin  sheet.  By  moving  this  board  up 
or  down  the  spout,  the  quantity  of  water  pouring  into  the  box  may 
be  easily  controlled. 

One  man  stands  on  the  board  ^,  which  extends  across  the  box ; 
and  the  other  carries  and  deposits  the  pomace  (well  pounded  to 
pieces)  into  the  box  at  d,  one  or  two  bushels  at  a  time.  The  man 
on  the  box  then  stirs  the  pomace  rapidly  with  a  four-tined  fork,  and 
throws  out  the  straws.  The  pomace  floats  over  the  lower  end 
(which  is  an  inch  lower  than  the  sides),  and  the  seeds  fall  to  the 
bottom.  A  few  back-strokes  from  the  lower  end  of  the  box  assist 
in  the  separation  of  the  remaining  pomace.  In  washing  a  "  cheese  " 
that  contains  a. bushel  of  seed,  it  is  usual  to  wash  it  two  or  three 
times,  by  using  a  scoop-shovel.  Afterwards,  the  last  cleaning  pro- 
cess is  given  to  it  by  placing  the  whole  in  a  box,  and  then  scratch- 
ing a  four-tined  fork  through  it  a  few  times.     A  little  experience  will 


136  Management  of  Nurseries. 

enable  any  one  to  judge  accurately  of  the  proper  quantity  of  walei 
to  turn  on,  so  as  to  make  rapid  work,  and  not  carry  the  seed  over 
the  box. 

The  pomace,  j^^j^  from  the  cheese,  should  be  drawn  and  placed 
on  a  board  platform  beside  the  box,  and  then  plenty  of  water  thrown 
upon  it,  until  it  is  thoroughly  soaked.  This  will  render  it  easily 
beaten  to  pieces  with  a  hoe.  The  pomace  should  never  remain  in 
the  cheese  over  twenty-four  hours,  as  it  soon  ferments  and  the  seed 
is  spoiled. 

The  best  stocks  for  raising  standard  cherries  suited  to  the  east- 
ern portions  of  the  Middle  States,  are  procured  from  the  Black 
Mazzard,  which  is  the  original  type  of  the  heart  varieties.  The 
fruit  is  to  be  collefled  when  fully  ripe  by  shaking  or  beating  oif  on 
sheets  placed  below — the  pulp  washed  off  and  the  stones  mixed 
with  alternating  layers  of  sand,  and  kept  exposed  to  freezing  and 
thawing  until  early  the  following  spring.  They  are  then  to  be 
planted  out  in  nursery  beds  or  thick  rows.  The  spring  following 
they  may  be  transplanted  to  the  permanent  rows  of  the  nursery.  If 
the  stones,  after  being  washed  from  the  pulp,  are  to  be  carried  to  a 
distance,  they  should  be  dried  in  the  shade  for  a  few  days  to  prevent 
moulding.  But  the  drying  process  should  not  be  continued,  as  a  few 
weeks'  exposure  to  air  will  lessen  or  destroy  their  power  of  vegetat- 
ing. Plum  and  peach  stones  may  be  similarly  treated  ;  but  peach- 
stones  do  not  as  soon  become  injured  by  exposure  to  air  as  those 
of  the  smaller  fruits.  Plum  and  cherry  stones  keep  well  through 
winter,  after  being  mixed  with  sand,  by  placing  them  in  shallow  pits 
only  a  few  inches  deep,  and  covering  them  with  flat  stones.  They 
start  very  early  in  spring,  and  should  be  planted  the  moment  the 
frost  is  out  of  the  ground. 

For  dwarf  cherries  the  seeds  of  the  Mahaleb  are  used,  and  are 
treated  precisely  as  those  of  the  Black  Mazzard  already  described. 
In  the  Western  States  the  Mahaleb  succeeds  better  as  a  stock  than 
the  Mazzard ;  and  the  Morello  stock,  which  is  still  hardier,  answers 
the  purpose  well  where  the  others  fail,  although  the  heart  varieties, 
when  budded  into  it,  do  not  take  readily  unless  these  stocks  are  in 
the  most  thrifty  condition. 

Dwarf  apple-trees  are  obtained  by  budding  the  common  varieties 
on  the  Paradise  or  Doucin  stock.  The  small  Paradise  apple,  which 
grows  but  little  larger  than  a  currant-bush,  reduces  .the  size  of  the 
apple-tree  worked  upon  it  so  as  not  to  grow  more  than  six  or  eight 
feet  high,  and  to  bear  in  two  or  three  years.  The  Doucin  stock  is 
larger,  and  forms  an  apple-tree  intermediate  between  the  dwarf  and 


Management  of  Nurseries.  137 

the  common  standard.     Both  of  these  stocks  are  raised  by  layers  or 
stools,  and  are  commonly  imported  from  Europe  by  nursery-men. 

The  French  quince,  which  is  employed  as  a  stock  for  working 
such  varieties  of  the  pear  as  succeed  well  upon  it  to  form  dwarfs,  is 
obtained  by  stools,  layers,  and  cuttings.  When  cuttings  are  planted 
they  should  be  made  in  autumn,  about  ten  inches  or  a  foot  long,  and 
either  planted  out  the  same  autumn  or  very  early  the  following  spring. 
They  should  be  set  in  a  compa6l  soil,  the  earth  closely  pressed 
about  them — the  tips  projeding  an  inch  or  two  above  the  surface. 
They  generally  fail  in  a  light  or  gravelly  soil.  If  set  out  either  in 
autumn  or  spring  they  should  be  covered  with  an  inch  or  two  of  fine 
fresh  manure.  This  prote6ls  them  from  the  cold  through  winter, 
and  preserves  the  moisture  of  the  ground  in  hot  weather.  Many  of 
them  will  take  root  and  grow,  and  should  be  taken  up  in  the  follow- 
ing autumn,  and  heeled  in  and  covered,  ready  for  setting  out  in  the 
nursery  rows  in  spring. 

Planting  Seeds.  Seeds  are  usually  planted  in  thick  seed-beds  for 
the  first  year — especially  those  of  the  apple,  pear,  plum,  and  cherry. 
The  ground  should  be  rich,  mellow,  and  in  perfe6l  condition.  As  a 
general  rule,  the  depth  should  be  from  three  to  five  times  the  length 
of  the  seed — heavy  soils  requiring  less  'depth  than  light  ones.  If 
there  is  much  clay  the  surface  should  receive  a  sprinkling  about 
half  an  inch  thick  of  fine  manure  to  prevent  the  formation  of  a  crust. 
The  seedlings  should  not  be  so  thick  as  to  retard  each  other's 
growth.  The  ground  should  be  kept  constantly  mellowed  through- 
out the  summer  to  promote  as  free  a  growth  as  possible.  The  seed- 
lings should  be  taken  up  in  autumn,  and  either  heeled  in  or  packed 
in  boxes  with  fine  compact  moss.  Before  setting  out  they  should 
be  carefully  assorted,  so  that  a  uniform  size  may  be  in  each  row  and 
no  irregularities  or  gaps  occur.  Before  setting  out,  the  tap-roots 
should  be  shortened  and  the  tops  reduced.  All  imperfedl  or  doubt- 
ful plants  should  be  reje6led,  in  order  to  save  the  useless  labor  of 
transplanting  those  which  will  not  grow  or  take  the  bud. 

Seedhngs  which  have  a  single  slender  root,  as  the 
apple,  may  be  transplanted  expeditiously  with  a  dibble, 
which  may  be  easily  made  of  an  old  spade-handle  shod 
with  sharp  iron  as  in  the  annexed  cut.  Fig.  173.  The 
soil  being  previously  deep  and  mellow,  this  instrument 
is  thrust  down  by  the  side  of  the  stretched  Hne,  finishing 
the  hole  by  a  few  slight  lateral  motions  of  the  hand,  then 
thrusting  in  the  seedling  held  in  the  left  hand  and  press-  Fig.  173- 
ing  the  earth  very  compa(5lly  about  it  with  the  same  tool.     Great 


138  Management  of  Nurseries. 

care  is  to  be  taken  that  the  hole  be  entirely  and  closely  filled,  and 
that  no  cavities  are  left  among  the  roots  below.  If  the  weather  be 
dry,  it  will  be  well  to  immerse  the  roots  previously  in  mud  ;  and  in 
any  case  but  few  plants  should  be  left  exposed  to  the  air  at  a  time. 

If  the  seedlings  be  valuable,  as  those  of  the  pear,  or  have  broad 
branching  roots  like  the  French  Quince,  they  should  be  set  out  with 
a  spade — a  trench  being  previously  cut  by  the  line  for  this  purpose, 
or  a  straight  furrow  made  by  a  skilful  ploughman  before  the  line  is 
stretched.  One  man  holds  each  successive  seedling  by  the  hand, 
placing  it  close  to  the  line,  while  the  other  covers  the  roots  with  a 
spade,  moving  backwards  in  the  row. 

Seedlings  may  be  set  out  in  the  nursery  row  in  autumn  if  per- 
fectly hardy  and  the  soil  is  not  subject  to  heaving  by  frost ;  but,  as  a 
general  rule,  it  is  safer  to  do  all  the  transplanting  in  spring.  Pear 
stocks  should  be  set  out  very  early  in  the  spring,  to  prevent  check 
in  their  growth,  and  to  admit  of  budding  the  same  season. 

The  age  for  setting  out  seedlings  must  depend  on  circumstances. 
Yearlings,  if  strong  and  vigorous,  are  always  the  best,  and  it  is  ex- 
tremely desirable  that  they  grow  with  sufficient  vigor  to  be  budded 
the  same  season.  If  the  budding  has  to  be  deferred,  a  whole  year 
of  time,  cultivation,  and  care,  is  lost — more  than  enough  to  overbalance 
the  additional  cost  of  the  best  stocks. 

Cultivation.  The  soil  in  the  nursery  should  be  kept  perfe6lly 
clear  of  weeds  and  in  a  state  of  constant  cultivation — especially  dur- 
ing the  early  growth  of  the  seedlings  and  young  trees.  Hand-hoe- 
ing is  expensive,  and  is  only  needed  for  the  extirpation  of  weeds, 
and  occasionally,  when  performed  with  a  pronged-hoe,  for  loosening 
the  clayey  soil  between  the  trees.  The  horse  should  be  kept  con- 
stantly going,  either  with  the  plough  or  cultivator.  Careful  hands 
should  be  employed  for  this  purpose,  who  can  run  closely  to  the  rows 
without  injuring  the  trees.  Short  whiffle-trees  should  be  used  with 
the  strap-traces  passing  round  the  ends  as  figured  in  a  previous 
chapter.  If  the  plough  is  used  it  should  run  shallow  when  near  the 
rows.  It  is  a  useful  implement  for  turning  the  soil  away  from  trees 
before  hoeing  out  weeds  ;  and  it  may  be  also  used  for  throwing  a 
slight  covering  of  mellow  soil  against  them  to  cover  up  weeds  as 
they  are  just  appearing  at  the  surface. 

Budding  and  Grafting.  Root-grafting  is  extensively  pra6lised  by 
nurserymen  for  the  apple.  The  mode  of  its  performance  is 
described  in  the  chapter  on  the  apple.  In  setting  out  the  root 
grafts  great  care  should  be  taken  to  pack  the  earth  closely  around 
them.     Leaving  cavities  below,  which  is  not  unfrequently  done  by 


Management  of  Nurseries.  139 

careless  workmen,  is  sure  to  result  in  their  failure.  Re  ot-grafting 
the  pear  only  succeeds  when  strong  seedhngs,  with  well  branched 
roots,  are  taken,  and  the  whole  plant  used,  inserting  the  graft  at  the 
collar  and  wrapping  with  muslin  plasters. 

Nearly  all  other  stocks  are  budded.  The  time  for  budding  varies 
much  with  the  kind  of  tree,  and  with  its  condition.  To  prove  suc- 
cessful, it  must  be  done  when  the  bark  of  the  stock  lifts  freely  from 
the  wood,  and  also  when  the  inserted  buds  have  been  sufficiently 
matured.  The  cherry,  in  general,  requires  budding  on  the  mazzard 
stock,  about  midsummer  ;  but  sometimes  the  growth  of  the  stock 
continues  so  late  that  it  may  be  done  near  the  close.  The  Mahaleb 
continues  to  grow  later,  and  the  budding  may  be  correspondingly 
deferred.  On  the  common  stock  the  plum  requires  early  budding  ; 
the  wild  or  Canada  plum,  used  for  dwarfing,  continues  to  grow  much 
later.  The  operation  may  be  performed  on  the  apple  at  any  time 
between  the  maturity  of  the  inserted  buds  and  the  decrease  in  the 
growth  of  the  stocks.  The  same  remark  will  apply  to  the  pear  on 
pear  stocks  ;  as  the  latter  is  frequently  struck  with  leaf-blight,  which 
at  once  checks  growth,  it  is  safest  to  bud  the  standard  pear  early. 
The  peach  and  the  French  quince  are  worked  towards  the  close  of 
summer  and  the  beginning  of  autumn.  As  the  removal  of  leaves 
from  a  tree  in  full  growth  always  checks  it,  the  stocks  should  have 
the  side  shoots  cut  away  to  facilitate  the  operation  of  budding  when 
necessary,  some  weeks  before  it  is  done,  that  they  may  recover 
entirely  from  its  effe6ls  and  be  in  a  vigorous  condition  for  the  lifting 
of  the  bark.  If  this  has  not  been  seasonably  attended  to,  it  may  be 
performed  without  detriment  the  same  day  the  buds  are  inserted, 
cutting  away  as  little  as  may  be  convenient. 

It  is  hardly  necessary  to  remind  the  operator  of  the  importance 
of  securing  good,  well  ripened  strong  buds  ;  of  keeping  the  shoots 
well  shaded  and  fresh  during  the  day  ;  and  of  carefully  registering 
every  variety,  both  by  tally  stakes  at  the  ends  of  the  rows  and  in  a 
book  kept  for  the  purpose. 

The  best  and  handsomest  trees  are  made  when  the  buds  are 
inserted  within  two  or  three  inches  of  the  ground.  Dwarf  pears 
should  be  budded  at  the  surface.  Crooked  growers  are  sometimes 
worked  on  straight  stocks  three  or  four  feet  high. 

Where  buds  fail  they  should  be  rebudded  if  the  stocks  will 
admit ;  but  if  not,  they  should  be  grafted  the  following  spring. 

In  heading  down  budded  stocks  in  spring  it  is  important  that  it  be 
done  quite  early  or  before  the  buds  swell,  especially  for  the  pear, 
plum,  and  cherry,  which  are  severely  checked  in  growth  by  the  loss 


140  Management  of  Nurseries. 

of  growing  buds  or  foliage.  For  the  same  reason  all  other  sprouts, 
except  from  the  inserted  bud,  should  be  kept  constantly  and  closely 
rubbed  off. 

About  midsummer  or  a  little  later  the  proje6ting  stubs  (already 
mentioned  in  the  chapter  on  Budding)  should  be  carefully  pared 
down  to  the  growing  shoot.  The  sooner  this  work  is  done  the  bet- 
ter, that  the  cut  surface  may  heal  over,  provided  the  shoot  has  become 
strong  enough  to  prevent  the  danger  of  breaking  out. 

Digging  or  Lifting  the  Trees.  When  nursery  trees  have  grown 
sufficiently  for  removal  and  transplanting,  they  may  be  taken  up  any 
time  between  the  cessation  of  growth  in  autumn  and  its  recom- 
mencement in  spring,  when  the  air  is  not  freezing  and  the  ground  is 
open.  If  a  whole  row  is  to  be  lifted  at  a  time,  the  labor  may  be  les- 
sened by  first  ploughing  a  furrow  away  from  the  row  on  each  side. 
Then  two  spades  made  of  steel  and  strong  enough  to  bear  the 
full  weight  of  a  laborer  are  placed  on  opposite  sides  of  the  tree  at  a 
distance  of  a  foot  or  more  from  it.  The  blades,  which  are  at  least 
fifteen  inches  long,  are  thrust  downwards  to  their  full  length  into 
the  soil  under  the  tree.  A  lifting  motion  raises  it  with  the  principal 
roots  entire.  Spades  for  this  purpose,  costing  several  dollars  each, 
are  manufadlured  only  by  the  best  edge-tool  makers  in  the  country. 
Before  or  at  the  time  of  removal  the  trees  should  be  marked  with 
wooden  labels  furnished  with  copper-wire  to  fasten  them  to  the  limb. 
They  are  made  of  pine  or  other  suitable  wood,  about  half  an 
inch  wide,  three  inches  long,  and  one-twentieth  of  an  inch  thick.  A 
very  thin  coating  of  white-lead  paint  applied  just  before  writing  the 
name  with  a  common  black-lead  pencil  renders  the  letters  perma- 
nent ;  but  they  will  last  a  year  or  two  if  the  letters  are  written  on  a 
moistened  surface.     If  written  dry  they  wash  out  in  a  few  weeks. 

Packing  for  transportation.  Several  million  fruit  trees  are  every 
year  purchased  by  the  farmers  of  our  country.  A  large  majority  of 
these  are  conveyed  long  distances  from  the  nursery  by  railway. 
Much  of  their  safety  from  injury  on  the  road,  and  their  consequent 
success  when  set  out,  depends  on  the  manner  of  packing.  Trees 
may  be  packed  so  as .  to  open  from  the  bundle  or  box,  after  being 
tumbled  over  iron  rails  a  thousand  miles  or  more,  as  fresh,  plump, 
healthy,  and  uninjured,  as  the  moment  they  were  lifted  from  the  mel- 
low soil ;  and  they  are  sometimes  packed  so  as  to  become  bruised, 
barked,  and  hopelessly  shrivelled  before  they  have  travelled  a  tenth 
part  of  that  distance. 

The  farmers  who  pay  the  three  miUion  dollars  yearly  for  fruit  trees, 
should  understand  well  the  difference  between  good  and  bad  packing. 


Management  of  Nurseries.  141 

Whether  encased  in  bundles  or  boxes,  it  is  absolutely  essential 
that  trees  be  protected  from  bruising,  and  that  the  roots  be  kept 
constantly  moist  from  the  moment  they  are  dug  up,  till  they  reach 
their  destination.  The  first  named  obje6l  is  accomplished  by  sprin- 
kling straw  through  every  portion  of  the  mass  of  trees  ;  and  the  lat- 
ter by  first  dipping  the  roots  in  an  artificial  bed  of  thin  mud,  and 
then  imbedding  them  in  damp  moss.  The  mud  or  the  moss  alone 
may  answer  for  very  short  distances  (the  moss  should,  however, 
never  be  omitted) ;  but  as  there  are  frequently  unexpe(5led  deten- 
tions, the  best  nurserymen  always  pack  about  as  well  for  a  journey 
of  fifty  miles  as  for  two  thousand.  The  additional  labor  is  but 
small — the  benefit  may  be  great. 

Packing  in  boxes,  which  is  always  best  for  long  distances,  does 
not  require  so  much  pra6lice,  although  as  much  care  as  in  bundles. 
If  the  trees  are  all  well  encased  in  straw,  or  properly  prote6ted  by  it  on 
every  side  and  through  every  part ;  the  roots  shielded  from  the  dry 
air  as  already  stated ;  and  sufficient  pressure  given  to  them  to  pre- 
vent chafing  and  rattling,  they  cannot  become  easily  injured.  The 
boxes  need  the  additional  strength  of  iron  hoops  at  the  ends  and 
corners. 

To  pack  a  bundle  or  bale,  first  provide  two  simple  blocks  of  wood, 
like  that  shown  in  Fig.  174,  into  which  two  diverging  stakes  are 
inserted,  loosely,  so  as  to  be  withdrawn  easily. 
Place  these  a  few  feet  apart,  to  form  the  trough 
for  building  the  bundle.  Lay  the  trees  in  this 
trough,  perfectly  parallel,  and  with  the  roots 
together,  sprinkling  straw  among  the  stems  and 
branches,  and  damp  moss  among  the  roots  as  the  p- 

bundle  progresses,  until  enough  are  ready.  Fifty 
medium-sized  trees  will  make  a  fair-sized  bundle.  Then  tie  it  up 
with  three  or  four  twisted  straw  bands,  as  tightly  as  one  man  can 
conveniently  draw.  This  may  be  facilitated  by  using  first  a  broad 
leather  strap  to  draw  the  bundle  together.  The  strap  may  be  two 
inches  wide,  eight  feet  long,  with  a  buckle.  The  bundle  is  then 
ready  for  receiving  the  straw. 

Next,  place  upon  and  across  the  little  truck  or  wagon  represented 
in  Fig.  175,  four  strings  or  cords,  then  a  layer  of  rye-straw,  to  form 
the  outside  coating.  As  the  bundle  is  longer  than  the  straw,  the  lat- 
ter must  be  spHced,  which  is  effe6led  by  first  placing  a  layer  towards 
the  place  for  the  roots  of  the  trees,  and  then  another  layer  overlap- 
ping this,  towards  the  tops.  Place  within  the  side-boards  other 
portions  of  straw,  and  finally  cover  the  top,  observing  now  to  lay  the 


142 


Management  of  Nurseries. 


straw  first  on  the  tops,  and  lastly  on  the  roots.  Then  tie  t  &gether 
the  ends  of  each  of  the  four  strings,  which  will  hold  the  straw  in 
place.  Raise  the  bundle  a  few  inches  by  placing  beneath  it  short 
pieces  of  scanthng,  to  admit  passing  the  cord  under.  Then  apply 
the  rope  conne(5led  with  the  windlass,  as  shown  in  Fig.  175,  by  sim- 
ply passing  it  once  around  the  trees.     A  few  turns  of  the  crank  will 


Fig.  175- 

draw  the  bundle  with  great  force  compaflly  together — at  which  place 
pass  a  strong  cord  (one-fourth  or  one-third  of  an  inch  in  diameter) 
and  secure  it  by  tying.  Slacken  the  rope  ;  move  truck  a  foot,  tighten 
the  rope  again,  and  add  another  cord.  In  this  way  proceed  from 
bottom  to  top,  till  the  straw  is  so  firmly  secured  by  the  cords,  that 
no  handling,  however  rough,  can  displace  it.  By  tying 
each  coil,  the  rest  will  hold  the  straw  if  one  happens  to 
become  worn  off  or  cut.  Add  moss  to  the  exterior  of  the 
roots,  encase  the  moss  in  damp  straw,  and  sew  on  a 
piece  of  strong  sacking  or  gunny-cloth,  and  the  bundle  is 
completed,  as  shown  in  Fig.  176. 

The  former  pra6lice  among  nurserymen  was  to  draw 
the  bundle  together  by  dint  of  stout  pulling  by  hand  ; 
but  the  present  mode  by  the  use  of  a  windlass,  is  not 
only  many  times  more  expeditious  but  much  better — as  it 
was  formerly  almost  impossible  to  bind  on  the  straw  in 
so  firm  and  secure  a  manner,  as  to  withstand  all  the 
thumps  and  rough-and-tumble  handling  of  modern  rail- 
way hands  without  displacement. 
Fig.  176.  The  following  dimensions  may  be  useful  to  those  whb 

wish  to  construct  this  packing  machinery  ;  Windlass  three  feet  high 
to  top ;  posts  fifteen  inches  apart  inside ;  cylinder  four  inches  in 
diameter  ;  rope  about  eighteen  feet  long.  The  truck  is  about  two  feet 
wide  between  the  wheels,  eight  feet  long  ;  the  axles  six  feet  apart  ; 
wheels  seven  inches  in  diameter. 

When  trees  are  always  boxed,  they  may  be  secured  advantageously 
in  small  bundles  by  this  mode  for  placing  in  the  boxes. 


Management  of  Nurseries.  143 

Convenient  dimensions  for  boxes  where  large  quantities  are  to  be 
packed,  are  two  and  a  half  feet  square  and  nine  feet  long.  They 
should  be  made  of  light  and  strong  boards,  and  if  sound  half  an  inch 
in  thickness  will  answer.  Four  series  of  battens  will  be  necessary 
for  the  length — two  at  the  ends,  and  the  others  at  intervals  of  three 
feet  between.  Good  battens  are  made  of  elm  or  other  wood  of  equal 
hardness  and  toughness,  which  may  be  sawed  for  this  purpose  into 
strips  two  and  a  half  inches  wide  and  an  inch  and  a  fourth  in  thick- 
ness. When  the  boards  are  well  nailed  to  these  battens,  the  whole 
forms  a  stout  box.  When  closely  and  solidly  packed,  the  lid  is 
nailed  on,  and  iron-hoops  are  nailed  on  the  outside  against  every 
batten,  and  extending  around  the  box.  The  dire6lion  is  then  writ- 
ten distin6tly  with  a  mixture  of  lamp-black  and  turpentine,  or  of 
lamp-black  and  rock-oil.  The  following  materials  should  be  pro- 
cured beforehand  for  packing :  Boxes,  with  iron-straps  or  hoops  for 
the  corners  ;  moss,  for  the  roots ;  straw,  for  the  tops ;  labels,  for 
designating  the  sorts  ;  flag,  oziers,  or  rye-straw,  for  tying  bunches  ; 
large  labels  of  cloth,  parchment,  or  wood,  for  designating  bunches  ; 
lamp-black  and  turpentine  or  rock-oil,  and  brush  for  marking  boxes. 
If  the  trees  are  to  be  packed  in  bales  or  bundles,  provide  long, 
straight  rye  or  other  straw,  baling-cord,  gunny-cloth  or  Russia  mats, 
sewing-twine,  large  packing-needles,  directing-labels,  white-lead 
paint,  and  soft  pencil. 

After  the  crop  of  nursery  trees  is  removed  from  the  ground 
another  one  should  not  be  planted  in  the  same  place  until  the  soil 
has  fully  recovered  from  the  exhaustion  of  the  first.  An  interme- 
diate crop  of  clover  turned  under  for  manure  is  found  useful.  There 
should  be  an  interval  of  at  least  two  or  three  years  before  occupying 
the  ground  again  with  nursery  ;  although  a  less  time  is  often  given 
in  connexion  with  heavy  manuring. 


CHAPTER    XIII. 

INSECTS   AND  DISEASES. 

Insects  are  among  the  most  formidable  enemies  to  successful  fruit- 
culture.  It  has  been  computed  that  the  losses  occasioned  by  the 
curculio  alone  amount  to  at  least  a  million  of  dollars  annually. 
Planters  are  deterred,  by  the  attacks  of  this  inse6t,  from  attempts  tc 
raise  the  apricot,  jtiedlarine,  and  plum ;  and  the  market  supply  of 
apples  and  pears  is  much  disfigured  by  it.  The  apple  worm  is 
becoming  scarcely  less  formidable.  As  a  general  rule  those  reme- 
dies are  of  little  value  which  attempt  merely  to  repel  insedls  without 
destroying  them  at  once.  The  first  question,  therefore,  which  may 
be  properly  asked  when  a  remedy  is  proposed  is — does  it  kill  the 
insert  ? 

DESTRUCTIVE    INSECTS. 

The  Caterpillar  {Clisiocampa  Americana).  This  has  been  a  most 
serious  enemy  to  the  apple,  and  some  other  trees,  in  most  parts  of 
the  country.  It  has  its  seasons  of  increase  and  decrease.  Some 
years  it  has  nearly  stripped  whole  orchards  ;  and  again  it  has 
diminished  in  numbers  in  successive  years,  till  few  could  be  found. 

There  are  many  species  which  feed  on  the  apple  leaf ;  but  the  one 
here  alluded  to,  is  that  known  as  the  common  orchard  caterpillar^ 

which  is  hatched  in  spring  as 
soon  as  the  leaf-buds  begin  to 
open.  At  this  time,  it  is  not  the 
tenth  of  an  inch  long,  nor  so 
large  as  a  cambric  needle,  but 
it  continues  to  increase  con- 
stantly in  size  for  several  weeks, 

Y\z.^n-Moth  of  Apple-tree  Caterpillar.       "^^11    tWO    inches    long     and     a 

quarter  of  an  inch  in  diameter. 
It  then  spins  a  cocoon  and  passes  to  the  pupa  state.  In  the  latter 
part  of  summer  it  comes  out  a  yellowish  brown  miller  (Fig.  177),  lays 
its  eggs,  and  dies.     The  eggs  are  deposited  in  cylinders  or  rings, 


Inse6ls  and  Diseases. 


145 


containing    three    to    five    hundred   each, 


encircling 
of 


the    smaller 


branches,  and  usually  within  a  few  inches 
the  extremity.  The  accompanying  figure  (Fig. 
178)  represents  one  of  these  masses  of  eggs 
of  the  natural  size.  They  remain  through 
winter,  protected  from  the  weather  by  a  vesicu- 
lar water-proof  varnish,  and  hatch  in  spring, 
as  just  stated.  Each  collection  of  eggs  makes 
a  nest  of  caterpillars. 

One  nest  is  enough  to  defoliate  a  large 
branch,  and  when  several  are  on  a  tree,  the 
size  and  quality  of  the  fruit  are  seriously  less- 
ened. 

The  best  mode  for  their  destrudlion,  is  to 
cut  off  the  small  branches  which  hold  the  eggs 
during  autumn  or  winter,  and  commit  them  to 
the  fire.  The  most  convenient  implement  is  a 
long  pole,  armed  with  a  pair  of  clipping- 
shears,  worked  by  a  cord  ;  or  a  sharp  hooked 
knife,  on  the  end  of  a  pole,  will  answer  nearly 
as  well.     The  eggs  are  seen  at  a  glance,  after 

a  httle  practice.  If  this  work  is  done  just  at  the  moment  the  eggs 
are  hatching,  it  will  be  equally  efficacious,  and  the  webs  or  downy 
covering  of  the  young  inseCts  render  them  conspicuous.  Every 
nest  of  eggs  thus  removed,  which  is  done  in  a  few  seconds,  totally 
prevents  a  nest  of  caterpillars  in  the  spring,  and  is  far  more  expedi- 
tious and  effectual  than  the  usual  modes  of  brushing  off  the  cater- 
pillars with  poles,  brushes,  or  washing  them  with  soap-suds,  lye, 
or  whitewash  at  a  later  period. 

Dr.  Fitch  says  : — "  If  sulphur  be  dusted  upon  the  leaves  it 
increases  the  appetite  of  the  caterpillars,  whereby  they  eat  the 
leaves  more  greedily  and  grow  more  rapidly.  Yet  it  has  been  pub- 
lished as  a  remedy  for  these  caterpillars,  to  bore  a  hole  in  the  trunk 
of  the  tree  and  fill  it  with  sulphur  !  "  The  best  remedy  is,  to  be  on 
the  look-out  for  the  nests  of  these  caterpillars. 

The  Borer  (Saperda  bivittata).  This  inse6t  enters  the  tree 
and  cuts  into  the  solid  wood  near  the  surface  of  the  earth.  It  is  a 
dangerous  enemy  ;  for  while  only  a  few  small  holes  are  perceived  in 
the  bark  outside,  it  may  have  perforated  the  wood  internally  in  all 
directions  and  reduced  it  to  a  mass  of  powder. 

Not  only  the  apple-tree,  but  the  quince,  mountain  ash,  and  haw- 
thorn, suffer  greatly  from  the  attacks  of  this  inseCl. 

7 


146  Inserts  and  Diseases. 

The  perfedl  inse6l  is  a  brown  and  white  striped  beetle  (Fig.  179), 
about  three-fourths  of  an  inch  long,  which  flies  at  night.  It  deposits 
its  eggs  late  in  spring  or  the  first  of  sum- 
mer, in  the  bark  near  the  surface  of  the 
ground,  and  sometimes  in  the  forks  of  the 
branches.  The  first  indication  of  its  pre- 
sence is  the  appearance  of  numerous 
small  round  holes,  as  if  the  bark  had  been 
perforated  by  buck-shot.  These  holes 
will  soon  become  more  visible  by  the 
ejeded  dust. 

Dr.  Fitch  gives  the  following  distin6l 
Fig.  i79.-Ap/ie-free  Borer,     ^ccount  of  this  iusea  in  the  Illustrated 

A  nnual  Register  : 
"  The  beetle  comes  abroad  in  June,  and  drops  its  eggs  under  the 
loose  scales  of  the  bark,  low  down  near  the  surface  of  the  earth. 
The  worm  which  hatches  therefrom  eats  inward  through  the  bark, 
till  it  comes  to  the  wood.  It  there  remains,  feeding  upon  the  soft 
outer  layers  of  the  wood,  and  thus  excavating  a  shallow  round 
cavity  under  the  bark,  the  size  of  a  half-dollar  ;  though  where  two, 
three,  or  more  worms  are  lodged  in  the  same  tree,  as  they  always 
preserve  a  narrow  partition  between  their  cells,  one  never  gnawing 
into  that  of  another,  these  cells  by  crowding  upon  one  another 
become  of  an  irregular  form,  and  almost  girdle  the  tree.  The  cell 
is  always  filled  with  worm  dust,  crowded  and  compared  together, 
some  of  which  becomes  crowded  out  through  a  crack  in  the  bark, 
or  a  hole  made  by  the  worm.  And  it  is  by  seeing  this  sawdust-like 
powder  protruding  out  of  the  bark,  that  we  detect  the  presence  of 
these  borers  in  the  tree.  The  worm  continues  to  feed  and  enlarge 
its  cell  under  the  bark  for  about  twelve  months,  until  it  has  become 
half  grown  and  is  from  a  half  to  three-fourths  of  an  inch  in  length. 
Its  jaws  have  now  acquired  sufficient  strength  for  it  to  attack  the 
solid  heart  wood  of  the  tree,  and  it  accordingly  bores  a  cylindrical 
hole  fr6m  the  upper  part  of  its  cell,  upward  in  the  solid  wood,  to  a 
length  of  three  or  four  inches  or  more,  this  hole  inclining  inwards 
towards  the  centre  of  the  tree,  and  then  curving  outwards  till  its 
upper  end  comes  again  to  the  bark.  It  then  stuifs  the  upper  end 
of  this  passage  with  fine  chips  or  worm  dust,  and  its  lower  end  with 
short  fibres  of  wood,  arranged  like  curled  locks  of  hair,  thus  form- 
ing an  elastic  bed  on  which  to  repose  during  its  pupa  state.  These 
operations  being  completed,  it  throws  oif  its  larva  skin  and  becomes 
a  pupa,  usually  at  the  close  of  the  second  summer,  or  about  fifteen 


Inse6ls  and  Diseases.  147 

months  after  it  hatched  from  the  ^gg.  In  this  state  it  lies  through 
the  winter,  and  changes  to  its  perfe6l  form  the  following  spring,  but 
often  continues  to  lie  dormant  several  weeks  after  its  final  change, 
until  the  season  becomes  sufficiently  warm  for  it  to  come  abroad. 
Awaking  then  into  Hfe  and  a6livity,  it  crawls  upwards,  loosening  and 
pulling  down  the  chips  and  dust  that  close  the  upper  end  of  its  bur- 
row, till  it  reaches  the  bark.  Through  this  it  cuts  with  its  jaws  a 
remarkably  smooth  round  hole,  of  the  exa6t  size  requisite  to  enable 
it  to  crawl  out  of  the  tree.  The  sexes  then  pair,  and  the  female 
deposits  another  crop  of  eggs." 

Remedies.  It  is  nearly  impossible  to  save  a  tree,  unless  taken 
early.  At  the  first,  the  inse6l  may  be  cut  out  with  the  point  of  a 
knife.  If  deeper  in  the  wood,  it  may  be  extra6led  by  a  flexible 
barbed  wire,  or  punched  to  death  in  its  hole  by  a  flexible  twig.  To 
prevent  the  inse6l  from  emerging  and  laying  its  eggs,  it  is  doubly 
important  that  this  be  done  early  in  the  spring ;  but  the  trees  should 
be  repeatedly  examined  at  other  periods  of  the  year. 

Various  remedies  have  been  proposed  to  prevent  the  beetle  from 
laying  its  eggs  in  the  bark.  A  mixture  of  tobacco  water,  soft-soap, 
and  flour  of  sulphur,  applied  to  the  bark  in  the  form  of  a  wash,  or 
soft  soap  alone  used  in  the  same  way,  has  been  attended  with 
partial  success.  The  application  should  be  made  towards  the  end 
of  spring,  and  repeated  for  a  few  weeks  if  washed  ofl"  by  rains. 
But  the  best  and  most  perfedl  remedy  is  the  examination  of  the  tree, 
and  the  destru6lion  of  the  young  inse6ls  as  already  described. 

The  Apple-worm  ( Carpocapsa  poitionella)  attacks  the  fruit,  by 
entering  at  the  blossom,  and  feeding  at  the  core.  In  some  years,  it 
has  been  so  common,  as  seriously  to  injure  the  quality  of  the  crop. 
The  best  preventive  is  to  allow  swine  or  sheep  to  pick  up  the 
wormy  fruit  as  it  falls,  thus  destroying  the  enclosed  inse(5l,  and  pre- 
venting its  spread.  Sheep  may  be  prevented  from  eating  the  bark 
of  the  trees  by  rubbing  the  trunks  with  blood,  which  is  easily  done 
with  a  piece  of  liver  from  the  butcher. 

The  following  figures  (Fig.  180)  exhibit  the  apple-worm  in  its 
different  stages  ;  «,  the  larva  ;  b^  the  same  magnified  ;  c^  the  cocoon  ; 
d^  the  pupa  within  the  cocoon  ;  e,f,  the  perfe6l  inse6ls,  known  as  the 
"  Codling  moth  ;  "  g,  the  young  larva,  just  hatched,  after  having  been 
deposited  within  the  calyx ;  h,  /,  k^  /,  the  progressive  work  of  the 
larva  within  the  apple,  till  it  escapes. 

Aphis.  Aphides,  or  plant  lice,  frequently  infest  the  leaves  of  the 
apple,  pear,  cherry,  etc.  When  they  appear  in  vast  numbers,  cover- 
ing the  surface  of  the  leaves  and  twigs,  they  retard  growth  and  injure 


148 


Inse£ls  and  Diseases. 


the  trees  by  sucking  the  juices.  They  may  be  destroyed  by  a  solu- 
tion of  whale  oil  soap,  or  even  by  common  soap-suds.  It  may  be 
applied  with  a  syringe ;  or  young  trees  in  the  nursery,  and  their 
branches,  may  be  bent  over  and  immersed  in  the  Uquid  contained  in 
a  large  pail.     It  should  be  repeated  as  often  as  they  reappear,  and 


Fig.  180. 

the  evening  is  the  best  time  to  apply  it.  If  too  strong,  it  may  injure 
the  leaves,  and  a  previous  trial  on  a  single  tree  as  a  precaution  is 
best,  till  the  right  degree  of  strength  is  ascertained. 

The  Woolly  Aphis  {Aphis  lanigera*),  a  European  inse6l,  falsely 
termed  American  blight,  is  a  species  of  aphis  or  plant-louse,  covered 
with  long,  white,  cottony  hair.  In  England  it  has  proved  very 
destru6live ;  and  on  young  trees  in  this  country  it  has  done  some 
injury.     It  is  destroyed  by  whale-oil  soap,  and  by  lime-wash. 

The  apple-root  aphis  {Pemphigus  pyri)  penetrates  the  roots  and 
causes  knobby  excrescences,  which,  when  numerous,  check  and 
mjure  the  tree.  To  destroy  it,  scrape  the  earth  away,  and  wash  with 
strong  soap-suds. 

The  Apple  Bark-louse  {Aspidiotus  conchiformis)  is  thus  described 
by  Dr.  Fitch  : — "  It  makes  its  appearance  as  a  little  brown  scale, 
one-eighth  of  an  inch  long,  the  shape  of  an  oyster  shell,  fixed  to  the 
smooth  bark,  resembling  a  little  blister.  This  scale  is  the  dried 
remains  of  the  body  of  the  female,  covering  and  prote6ling  her  eggs, 


♦  Eriosoma  loMtgera,  of  later  naturalists. 


Insedls  and  Diseases.  149 

from  a  dozen  to  a  hundred  of  which  lie  in  the  cavity  under  each 
scale.  These  eggs  hatch  the  latter  part  of  May,  and  the  young  lice 
diffuse  themselves  over  the  bark,  appearing  as  minute  white  atoms, 
almost  invisible  to  the  eye.  They  pun6lure  the  bark,  and  suck  the 
sap  from  it.  The  females  soon  fix  themselves  and  become  stationary. 
They  die  and  become  overspread  with  a  substance  resembling  fine 
blue  mould,  which,  wearing  off,  the  little  oyster-shaped  scale  again 
appears  in  July.  They  sometimes  become  so  multiplied  that  the 
bark  of  the  trunk  and  limbs  is  everywhere  covered  and  crowded 
with  them,  and  if  the  tree  is  weakened  by  borers,  fire  blight,  or  other 
disease,  these  bark-lice  thus  multiplying,  kill  it.  In  years  past,  over 
all  the  country  adjacent  to  Lake  Michigan,  every  apple-tree  has  been 
destroyed  by  this  inse(5t." 

The  late  A.  G.  Hanford  was  successful  with  a  mixture  of  equal 
parts  of  tar  and  linseed  oil,  applied  warm,  not  hot,  early  in  spring,  to 
the  bark.  This  mixture  does  not  continue  soft  and  spread  over  the 
surface  and  close  the  pores  so  as  to  kill  the  tree,  as  grease  would  do  ; 
but  it  forms  simply  a  varnish^  which  soon  becomes  hard,  and  when 
the  tree  appears  in  leaf  and  begins  to  grow,  this  varnish  cracks  and 
peels  off,  carrying  the  bark-lice  with  it,  and  leaving  the  bark  fresh 
and  smooth.  Dr.  Fitch,  in  his  Treatise  on  Inserts,  mentions 
another  remedy  which  he  considers  very  efficacious,  prepared  as  fol- 
lows : — Leaf  tobacco  is  boiled  in  a  strong  lye  until  reduced  to  an 
impalpable  pulp,  and  this  is  then  mixed  with  soft  soap  (which  has 
been  made  cold,  and  not  boiled),  the  whole  mixture  becoming  of  the 
consistence  of  thin  paint ;  this,  when  applied,  does  not  easily  wash 
from  the  tree,  as  lye,  tobacco  water,  etc.,  would  alone.  One  applica- 
tion with  the  brush  to  every  part,  will  prote6l  trees  two  years.  A 
young  orchard  of  one  hundred  and  fifty  trees,  required  two  men  a 
fortnight  to  go  over  every  part,  branch  and  twig,  through  the  orchard. 
The  trees  grew  thriftily,  and  were  perfe6lly  free  from  lice,  while  others 
in  every  direction  were  dying  from  their  attacks. 

Quassia,  soda  wash,  etc.,  have  been  strongly  recommended,  but 
are  much  less  efficient.  Scraping  and  scrubbing,  in  summer,  with  a 
stiff  brush,  in  soap  suds  are  useful.  Thriftiness  from  good  culture 
is  the  best  preventive  ;  and  trees  badly  affedled  should  be  cut  up 
and  burned. 

The  Canker  Worm  {Anisopteryx  vernata).  This  caterpillar 
appears  to  have  been,  as  yet,  chiefly  confined  in  its  destru6live  rava- 
ges to  portions  of  New  England.  The  following  figures  represent 
the  perfect  insefl,  the  male  with  wings,  the  female  nearly  destitute 
(Fig.  181).     The  canker  worm  attacks  both  fruit  and  leaves  ;  when 


ISO 


Inse6ls  and  Diseases. 


numerous,  the  small  webs  it  makes,  added  to  the  destru6lion  of  the 
foliage,  give  the  tree  the  appearance  of  having  been  scorched.  The 
remedies  consist  in  various  contrivances  to  prevent  the  female 
inse6ts  ascending  the  tree.  One  mode  is  to  encircle  the  trunk 
with  a  canvass  belt,  coated  with  a  mixture  of  tar  and  train  oil. 
The  mixture  needs  repeatedly  renewing.  Applying  the  tar  dire6tly 
to  the  bark  endangers  the  life  of  the  tree.  Dennis's  lead  troughs, 
filled  with  oil,  have  proved  efFeftual.  Circular  strips  of  zinc,  about 
four  inches  wide,  passing  around  the  trunk  of  the  tree,  the  lower 


Section. 


Fig.  182. 


edges  standing  out,  as  shown  in  Fig.  182,  prove  the  most  efficient 
remedy,  as  the  inserts  cannot  pass  the  lower  rim.  Sheet  iron  will 
not  answer,  as  they  cling  to  the  rusty  edge. 

The  Peach-worm  or  grtib  {jEgeria  exitiosa^  Trochilium  exitio- 
sum,  of  later  authors)  cuts  into  the  bark  (never  far  into  the  wood), 
just  below  the  surface  of  the  ground.  It  attacks  the  peach,  ne6la- 
rine,  and  apricot.  Its  presence  is  indicated  by  the  exudation  of  gum 
at  the  root,  mixed  with  excrementitious  matter  resembling  sawdust. 
It  is  very  easily  destroyed  by  scraping  away  the  earth  at  the  foot  of 
the  trunk,  and  following  the  worm  to  the  end  of  its  hole  with  a  knife, 
beneath  the  thin  shell  of  bark,  under  cover  of  which  it  extends  its 
depredations.  If  an  orchard  is  thus  examined  once  in  spring  and 
once  in  early  summer,  few  will  escape.  But  to  exclude  the  inse6l, 
as  a  means  of  prevention,  heap  around  each  tree  a  small  mound  of 
air-slaked  lime  or  ashes,  coal  ashes,  or  even  earth,  in  spring,  allow- 
ing it  to  remain  till  autumn.  Encasing  the  foot  of  the  tree  with 
pasteboard,  or  with  stout  oiled  or  painted  paper  during  the  summer, 
effe6lually  prevents  the  deposit  of  eggs  in  the  bark. 

The  perfe6l  4nse6l  of  the  peach-worm,  Figs.  183  and  184,  is  a 
four-winged  moth,  resembling  in  form  a  wasp,  but  totally  distindl;,  and 
in  its  chara(5ter  and  habits  closely  allied  to  the  butterfly  and  miller. 


Inse6ls  and  Diseases. 


151 


It  deposits  from  early  in  summer  till  autumn,  at  the  foot  of  the  tree, 
its  exceedingly  minute,  whitish  eggs,  which  soon  hatch,  and  the 
larvae  or  worms  enter  the  bark.  The  next  season  they  encase  them- 
selves in  a  sawdust-hke  cocoon,  in  their  holes  under  the  bark  ;  and 
emerging  as  perfe6l  inse6ls,  lay  their  eggs  and  perish.  The  perfedl 
inse6l  is  very  rarely  seen,  but  is  easily  obtained  by  inclosing  the 


Fig.  183. — Peach-tree  Borer. 
(Male.) 


Fig.  184. — Peach-tree  Borer. 
(Female.) 


pupa.  Fig.  185,  b,  c,  which  is  readily  obtained  in  summer  at  the  roots 
of  negle6ted  trees,  beneath  a  glass,  or  in  a  gauze  case.  As  this 
inse6l  confines  itself  to  the  bark,  its  destru6lion  is  very  easy.  It 
rarely  happens  that  trees  are  completely  destroyed  by  it,  unless  they 
are  small ;  death  can  only  take  place  when  the  tree  is  girdled. 
Timely  care  will  prevent  this  ;  the  evil,  in  fadl,  is  only  to  be  dreaded 
by  negligent  cultivators. 

The  "  Cherry  Slug^^  {Selandria  cerasi)  (Fig.  186),  when  in  large 
numbers,  does  serious  injury  by  eating  the  leaves.  It  is  sometimes 
very  destru(5live  to  both  pear  and  cherry-trees.     This  animal,  which 


Fig.  \?>s.—PuJ>a  of  Peach-borer. 


Fig.  186. 


is  the  larva  of  an  inse6l,  is  about  half  an  inch  long,  and  of  a  dark 
greenish  brown  when  filled  with  food.  Its  smooth,  shining,  and 
jelly-like  skin,  and  snail-like  appearance,  have  given  it  the  name 
"  Slug?''  It  may  be  repelled  by  dusting  the  cherry  leaves  regularly, 
while  wet  with  dew,  with  dry  fresh  ashes.  Sand  or  pulverized  earth, 
thrown  briskly  among  the  leaves,  also  repels  it.     ^Doubtless  a  fine 


152  Inse6ls  and  Diseases. 

dusting  of  white  hellebore,  found  so  effedlual  for  the  currant-worm, 
would  destroy- it. 

The  Curculio  {RyttchcEnus  nenuphar,  Conotrachelus  nenuphar,  of 
some  writers),  represented  in  the  annexed  figure  (Fig.  187),  is  a  small 
inse<5l  not  more  than  the  fourth  of  an  inch  long,  of  a  dark  brown 
color,  the  sheaths  covering  the  wings  slightly  variegated  with  lighter 
colors,  the  body  resembling  in  size  and  appearance  a  ripe  hempseed. 
It  is  distinguished  by  an  elongation  of  the  head,  resembling  a  con- 
spicuous rostrum  or  beak  proje6ting  from  the  front  part  of  its  thorax. 

About  the  time  the  young  fruit  attains  the  size  of  a  pea,  the  cur- 


Fig.  187. — Curculio.  Fig.  188. — Young  Plum,  stung  by  Curculio. 

Magnified  twice. 

cuho  begins  its  work  of  destru6lion.  It  makes  a  small  crescent- 
shaped  incision  in  the  young  fruit,  and  lays  its  ^gg  in  the  opening. 
The  presence  of  the  ^gg  may  be  easily  dete6led  by  these  incisions 
upon  the  surface;  the  above  figure  (Fig.  i88)  represents  one  of 
these  magnified  twice  in  diameter.  The  ^gg  soon  hatches  into  a 
small  white  larva,  which  enters  the  body  of  the  fruit  and  feeds  upon 
it,  causing,  usually,  its  premature  fall  to  the  ground. 

The  period  at  which  the  young  fruit  falls,  after  being  punctured, 
varies  with  its  age  at  the  time  of  the  injury.  Those  first  injured 
drop  in  about  two  weeks  ;  but  if  the  stone  is  hard  when  the  ^gg  is  laid, 
the  fruit  remains  till  near  the  usual  period  of  ripening,  sometimes 
presenting  a  fair  and  smooth  exterior,  but  spoiled  by  the  worm  within. 

The  inse6l,  soon  after  the  fall  of  the  fruit,  makes  its  way  into  the 
earth,  where  it  is  transformed  into  the  perfe6t  insedl  or  beetle,  to  lay 
its  eggs  and  perpetuate  its  race. 

The  curculio  travels  by  flying,  but  only  during  quite  warm  weather, 
or  in  the  heat  of  the  day.  The  inse6ts  mostly  confine  themselves  to 
certain  trees,  or  to  the  same  orchard.  But  the  fa6l  that  newly  bear- 
ing and  isolated  orchards  are  soon  attacked,  clearly  shows  that  in 


Inse6ls  and  Diseases.  153 

occasional  instances  they  must  travel  considerable  distances.  Indeed, 
they  have  been  known  to  be  wafted  on  the  wind  for  a  half  mile  or 
more,  the  windward  side  of  orchards  being  most  infested,  immediately 
after  strong  winds  from  a  thickly  planted  plum  neighborhood.  In 
the  cool  of  the  morning,  they  are  nearly  torpid,  and  can  scarcely  fly, 
and  crawl  but  slowly ;  hence,  at  this  time  of  the  day  they  are  most 
easily  destroyed. 

Their  flight  appears  to  be  never  more  than  a  few  feet  from  the 
ground,  and  successful  attempts  have  been  made  to  shut  them  out 
of  fruit  gardens  by  means  of  a  tight  board  fence,  nine  or  ten  feet 
high,  entered  by  a  tight  gate. 

The  remedies  for  the  curculto  are  various.  Those  which  merely 
repel  without  destroying  the  inse6l,  and  which  are  consequently 
inefiicient,  include  such  as  coating  the  young  fruit  with  tobacco  or 
lime-wash,  or  applying  salt,  offensive  odors,  etc.  Among  efficient 
remedies,  which  kill  the  inse6ts,  are  jarring  them  down  on  sheets 
spread  under  the  tree,  and  destroying  the  young  larvae  in  the  fallen 
fruit  by  means  of  animals  confined  in  the  orchard,  or  by  sweeping 
up  the  fallen  fruit  and  feeding  it  to  swine. 

Jarring  down  o?t  Sheets.  Several  contrivances  have  been  pro- 
posed for  spreading  the  sheets  under  the  trees,  on  which  to  jar  down 
curculios  for  the  purpose  of  killing  them.  After  trying  a  number, 
we  find  nothing  better,  and  none  so  cheap  and  quickly  made,  as  the 
contrivance  represented  in  the  accompanying  cuts.  Fruit  raisers 
often  omit  their  attacks  until  too  late,  because  they  have  no  frames 
ready  at  the  time.  The  one  here  described  may  be  made  in  five 
minutes,  and  the  sheeting  when  done  with  used  for  other  purposes. 
For  small  or  young  trees,  two  pieces,  each  a  yard  wide  and  two  yards 
long,  will  be  sufficient.  For  larger  trees  procure  wider  stuff,  and 
give  another  yard  in  length.  It  may  be  necessary  for  old  trees,  to 
stitch  two  pieces  together,  but 
this  can  scarcely  be  needed 
where  wide  sheeting  is  at  hand. 

To  stiffen  these  pieces  take 
small  rods,  or  long  pieces  of  laths 
of  a  length  equal  to  that  of  the 
sheeting,  and  sharpen  both  ends. 
Punch  these  ends  into  the  four 

corners,  so  as  to  produce  tight  Fig.  189. 

stretching,  as  shown  in  the  figure 
(Fig.  189).     A  notch  cut  in  the  wood  a  short  distance  from  the  point, 
will  prevent  the   cloth  from   slipping  too  far  down.     Then  take 

7* 


154 


Insedls  and  Diseases. 


another  rod  sharpened  at  both  ends,  with  a  length  equal  to  the 
l^readth  of  the  sheet,  and  insert  it  crosswise,  placing  it  atop  the 
other  two  rods,  and  bringing  up  the  edge  of  the  sheeting  to  receive 
its  points.  A  notch  cut  near  each  end  of  the  rod  for  the  others  to 
drop  in,  will  prevent  them  from  springing  in  ;  or  a  small  nail  ma} 
be  driven  through  for  the  same  purpose.  The  thing  is  now  com- 
plete ;  and  one  person,  taking  these  cross-pieces  as  handles,  will 
carry  them  readily  from  tree  to  tree,  and  place  them  on  the  ground 
beneath,  without  any  waste  of  time.  By  jarring  with  a  hammer  or 
sledge,  and  pinching  between  thumb  and  finger,  he  will  destroy 
hundreds  in  a  short  time. 

If  these  sheets  are  quite  large,  it  will  be  best  to  place  stiffeners  at 

each  end,  as  shown  in  Fig. 

/jv _^^-;^^^^  _r^tV^     '9°-     These  rods,  if  nothing 

•    '■  "T  ,  u^  J^  W/l    better  is   at  hand,   may  be 

made  by  cutting  long  green 
poles,  or  shoots  of  bushes, 
and  peeling  the  bark  off. 
One-half  to  three-fourths  of 
an  inch  in  diameter,  will  be 
large  enough. 

Should  the  inse6ts  be  very 
abundant,  they  may  be  de- 
stroyed by  throwing  them 
into  a  pail  of  hot  water,  or,  still  better,  into  a  small  tin  vessel  of 
kerosene,  by  varying  the  contrivance  as  follows  : — Instead  of  the 
stiffeners  across  the  ends,  formed  by  single  rods,  let  them  be  two 
short  rods,  meeting  in  the  middle.  When  the  middle  rod  is  pulled  out 
these  will  form  a  sort  of  hinge,  so  that  the  two  sides  of  the  sheet  may 
be  folded  up  like  the  covers  of  a  book,  and  the  inse6ls  thrown  down 
into  the  trough  thus  formed,  and  thence  into  the  vessel.  In  dislodging 
the  insedls  from  the  tree,  much  depends  on  a  sharp,  stunning  blow. 
It  may  be  given  by  the  stroke  of  a  mallet,  upon  the  short  stump  of 
one  of  the  smaller  limbs,  sawed  off  for  this  purpose,  and  which  pre- 
vents bruising  the  bark.  Or  a  mallet  may  be  thickly  covered  with 
woollen  cloth  encased  in  India-rubber,  to  prevent  injury  to  the  tree  ; 
but  the  jar  is  less  sudden  in  this  case.  The  late  David  Thomas 
(who  first  proposed  jarring  down  on  sheets),  in  a  communication  to 
the  Genesee  Farmer,  in  1832,  says:  "Not  three  days  ago  I  saw 
that  many  of  the  plums  were  pun6tured,  and  began  to  suspe6t  that 
shaking  the  tree  was  not  sufficient.  Under  a  tree  in  a  remote  part  of 
a  fruit-garden,  having  spread  the  sheets,  I  therefore  made  the  fol- 


Fig.  190. 


Insets  and  Diseases.  155 

lowing  experiment :  On  shaking  it  well,  I  caught  Jive  curculios ; 
071  jarring  it  with  the  hand,  I  caught  twelve  more  ;  and  on  striking 
the  tree  with  a  stone,  eight  more  dropped  on  the  sheets.  I  was  now 
convinced  that  I  had  been  in  an  error ;  and  caUing  in  the  necessary 
assistance,  and  using  a  hammer  to  jar  the  tree  violently,  we  caught 
in  less  than  an  hour,  more  than  two  hundred  and  sixty  of  these 
inse6ls."  With  large  trees,  it  may  be  necessary  to  jar  each  limb 
separately,  by  means  of  a  pole. 

The  best  time  for  this  work  is  in  the  cool  of  the  morning,  when 
the  inseds  are  partly  torpid  with  cold,  and  drop  quickly.  At  mid- 
day they  retain  their  hold  more  tenaciously,  and  more  quickly 
escape.  The  work  should  be  commenced  very  early  in  the  season, 
as  soon  as  the  fruit  begins  to  set,  or  is  not  larger  than  a  small  pea. 
With  properly  stiffened  mushn  frames,  a  few  minutes  are  sufficient 
for  many  trees,  and  labor  equal  in  the  aggregate  to  that  of  a  single 
entire  day,  may  save  large  and  valuable  crops. 

2.  The  other  class  of  remedies  includes  the  different  means  of 
destroying  the  fallen  fruit  as  soon  as  it  drops,  and  before  the  larvae 
escape  to  the  earth.  One  of  these  consists  in  beating  the  ground 
smooth  or  paving  beneath  the  tree,  sweeping  up  the  fallen  fruit 
daily,  and  feeding  it  to  swine,  or  otherwise  destroying  it. 

Confinement  of  Swine.  But  more  easily  applied  than  the  last, 
is  the  confinement  of  swine  beneath  the  trees.  They  immediately 
pick  up  and  destroy  the  pun<5lured  fruit.  Experience  has  thorough- 
ly established  the  efficiency  of  this  method,  where  a  sufficient  num- 
ber of  swine  has  been  allowed  the  run  of  the  orchard.  Geese  and 
hens  are,  to  a  limited  extent,  useful  in  repelling  or  destroying  the 
curculio. 

To  apply  this  remedy  most  efficiently,  all  the  trees  of  the  apricot, 
nedlarine,  and  plum,  should  be  planted  apart  from  the  rest  of  the 
orchard,  so  that  swine  may  be  exclusively  confined  among  them, 
where  they  should  be  allowed  to  remain  the  whole  season,  except 
during  the  period  of  the  ripening  of  the  fruit.  It  will  be  quite 
necessary,  however,  to  prote6l  all  the  younger  trees  from  these 
animals  by  encasing  them  in  board  boxes,  or  by  tying  round  them  a 
mass  of  sweet-brier  limbs,  or  other  densely  prickly  or  thorny  plant. 

Dr.  Kirtland  says  :  "  This  inse6t,  in  one  season,  destroyed  every 
plum  on  my  farm,  except  the  crop  of  one  tree  in  my  swine  lot ;  that 
tree  is  bending  under  its  load  of  fruit."  A  cultivator  in  western 
New  York,  by  the  large  number  of  hogs  kept  in  his  plum-yard,  had 
abundant  crops  for  more  than  twenty  successive  years,  while  his 
negledlful  neighbors  lost  the  greater  part  of  theirs.     It  may,  how- 


156  Insedls  and  Diseases. 

ever,  happen  in  thickly  planted  neighborhoods,  that  swine  may  not 
prove  a  sufficient  prote6lion ;  but  we  know  of  no  instance  where 
abundant  crops  have  not  been  obtained  by  combining  the  two  reme- 
dies of  swine  and  jarring  down  the  insedts. 

The  curculio  appears  to  prefer  the  ne6larine  to  all  other  fruits  for 
the  lodgment  of  its  eggs,  and  next  to  this  the  plum  and  apricot.  A 
large  portion  of  the  cherry  crop  is  frequently  more  or  less  injured, 
and  sometimes  wholly  destroyed  ;  and  for  this  reason  it  may  usually 
be  expedient  to  give  it  the  benefit  of  the  proteftion  of  swine  in  the 
same  enclosure  with  other  smooth  stone  fruit.  The  peach  is  some- 
times destroyed,  and  some  varieties  of  the  apple  are  much  stung,  as 
indicated  by  the  crescent-shaped  incisions  ;  but  the  larvas  rarely 
reach  so  far  as  the  core,  and  usually  perish  within  the  flesh  of  the 
fruit. 

It  was  formerly  supposed  that  the  instin6l  of  this  insert  would 
prevent  it  from  depositing  eggs  on  branches  hanging  over  water ; 
but  recent  experiments  prove  that  it  possesses  no  such  sagacity. 
The  only  benefit  resulting  from  the  water  beneath  the  tree,  was  the 
destru6lion  of  the  ^gg  or  larva  by  drowning.  A  partial  preven- 
tive, known  as  the  Matthews  Remedy,  consisted  in  deeply  spading 
the  ground  beneath  the  tree  at  the  first  appearance  of  the  perfe<5l 
inse6ts  when  about  to  emerge  from  the  soil.  This  turned  them 
back,  at  least  for  a  time,  and  lessened  their  numbers. 

The  Rose  Bug  ( Macrodactylus  siibspinosus).  This  beetle  sud- 
denly appears  in  great  numbers  in  portions  of  the  country-and  in 
occasional  years,  proving  exceedingly  destru6tive  to  the  flowers  and 
foliage  of  various  plants,  more  particularly  of  the  rose,  apple,  and 
grape.  It  has  been  known  to  devour  the  young  fruit  of  the  apple 
early  in  summer  for  successive  years,  entirely  destroying  the  crop. 
It  attacks  and  devours  the  flowers  of  the  grape.  It  is  one-third  or 
half  an  inch  long,  sometimes  varying  in  color,  but  usually  a  mixture 
of  grey  and  yellow  ;  being  sluggish  in  its  movements,  it  is  easily 
caught  in  large  numbers  in  tin  basins  containing  water,  by  jarring 
the  branches.  This  appears  to  be  the  only  eff'edual  remedy,  and 
must  be  unremittingly  appHed  for  successive  days,  as  long  as  the 
inse6ls  make  their  appearance.  Dr.  Fitch  reports  an  instance 
where,  on  a  single  quarter  of  an  acre,  at  least  a  hundred  thousand 
were  killed  in  a  week,  when  they  were  subdued. 

The  Currant  Worm,  which  has  of  late  years  proved  so  destruc- 
tive to  both  currant  and  gooseberry,  by  devouring  the  leaves,  and 
as  a  consequence,  preventing  the.  growth  of  the  shoots  and  the 
ripening  of  the  fruit,  may  be    easily  and  quickly  destroyed  by  a 


Inse6ls  and  Diseases.  157 

thin  dusting  of  white  hellebore  upon  the  leaves.  It  may  be  pro- 
cured of  druggists,  and  applied  by  means  of  a  dredging-box  with 
fine  orifices.  Care  should  be  taken  not  to  inhale  the  poisonous 
dust.  As  soon  as  the  worms  devour  the  leaves  with  this  thin  pow- 
der they  perish  ;  and  where  the  work  has  been  well  done,  thousands 
have  entirely  disappeared  in  a  day.  The  greatest  vigilance  is  requi- 
site to  begin  this  dusting  before  serious  damage  is  committed  ;  and 
a  watchful  eye  should  be  kept  upon  the  bushes  for  several  weeks 
afterwards,  and  the  remedy  repeated  if  a  second  brood  appears. 

The  entire  defoHation  of  currants  and  gooseberries  for  a  single 
summer  greatly  injures  the  bushes  ;  and  if  continued  for  successive 
years,  destroys  them. 

The  Thrips.  The  following  account  is  given  by  Fuller :  "  These 
are  very  minute  inse6ls,  scarce  exceeding  one-sixteenth  of  an  inch  in 
length.  They  are  usually  of  a  pale  greenish-yellow  color,  or  nearly 
white.  They  attack  the  under  side  of  the  leaves  of  the  grape,  and 
their  presence  is  soon  shown  by  the  pale  green  or  yellow  spots 
which  appear  upon  the  upper  side.  The  thrip  seldom  attacks  the 
vine  in  the  open  air,  confining  itself  mainly  to  those  that  are  grown 
under  glass,  or  against  a  wall  or  building.  Sometimes  thrips  will 
attack  the  fruit  when  it  is  nearly  ripe,  but  usually  they  confine 
themselves  to  the  leaves.  Syringing  the  vines  with  a  strong  solu- 
tion of  tobacco-water  is  one  of  the  most  effe6lual  modes  of  getting 
rid  of  this  httle  pest." 

Grape-Vine  Flea  Beetle (Haltica  chalybea).  This  is  a  small  shin- 
ing beetle  about  one-sixth  of  an  inch  long,  usually  of  a  steel-blue 
color,  but  often  varying  from  green  to  purple.  It  feeds  on  the  buds 
of  the  vine,  eating  out  the  interior,  and  sometimes  attacks  the 
plum.  It  never  appears  in  very  large  numbers,  and  hand-picking 
appears  to  be  the  surest  way  of  destroying  it.  It  is  also  caught  by 
placing  a  small,  deep  tin  vessel,  containing  a  little  molasses,  with  its 
mouth  up  against  the  vine,  and  driving  it  down  into  the  vessel  by 
placing  the  hand  above. 

DISEASES. 

Blight.  A  most  formidable  difficulty  in  the  cultivation  of  the 
pear,  is  the  blight^  known  in  its  modifications,  supposed  or  real,  by 
the  names  fire-blight^  inse6l-blight^  frost-blight,  and  frozen  sap- 
blight.  The  causes  may  be  various,  but  the  appearances  are  the 
same — a  sudden  withering  and  turning  black  of  the  leaves  on  cer- 
tain limbs    during   rapid  growth,  and  while  the  rest  of  the  tree 


158  Insedls  and  Diseases. 

remains  apparently  in  full  vigor,  the  evil  extending  downwards^ 
unless  naturally  or  artificially  checked,  till  the  whole  tree  is  de- 
stroyed. 

After  a  close  investigation  for  years,  by  the  most  skilful  cultivators 
in  the  country,  a  satisfactory  explanation,  applicable  to  all  cases, 
has  not  been  made. 

The  earlier  theory  was,  that  the  hot  rays  of  the  sun  produced  the 
disaster,  and  hence  the  original  name  fire-blight.  This  was  con- 
firmed by  the  fa6l  that  the  blight  was  often  most  fatal  in  the  hottest 
summers ;  and  weakened  by  the  opposing  fa6l  that  shaded  portions 
of  the  tree  were  as  frequently  attacked  as  those  fully  exposed  to 
the  a6tion  of  the  hot  sun. 

It  was  subsequently  discovered  that  a  small  inseft  (Scolytus  pyri)^ 
by  the  supposed  infusion  of  poison,  caused  the  death  of  the  branches, 
but  no  general  or  wide  destruction  of  the  pear  could  be  traced  to 
this  source. 

More  recently,  the  frozen-sap  theory  has  been  more  extensively 
adopted.  The  explanation  by  this  theory  is  as  follows  :  A  damp 
and  warm  autumn  causes  a  late  and  unripened  growth  of  wood,  im- 
perfe6lly  able  to  withstand  the  effeCls  of  winter.  It  is  a6led  upon  by 
severe  frosts,  not,  however,  so  as  to  produce  immediate  death  or 
winter-killing,  but  resulting,  sooner  or  later,  in  disease  and  partial 
decomposition  of  the  sap,  by  which  it  becomes  poisonous  in  its 
nature,  and  by  passing  downwards  through  the  bark,  spreads  death 
in  its  progress. 

This  theory  is  corroborated  by  many  local  observations,  and  by 
the  general  fa6t  that  the  blight  is  much  more  destructive  in  the 
warm  and  fertile  valleys  of  southern  Ohio,  where  vegetation  con- 
tinues late,  is  more  succulent  in  its  texture,  and  where  the  frosts 
are  sudden  and  sharp,  than  in  the  dryer  and  cooler  climate  of  New 
England.  But  this  same  reason  is  also  adduced  in  support  of  the 
oxxgxwA  fire-blight  theory,  and  indeed  it  applies  with  strength  to  both. 

But  after  admitting  that  the  different  theories  may  be  in  part 
correct,  and  that  the  blight  may  be  caused  by  a  combination  in  a 
greater  or  less  degree  of  each  assigned  cause,  we  are  driven  to  the 
conclusion,  from  a  large  number  of  observations,  of  which  these 
limits  preclude  even  a  brief  recital,  that  the  cause  of  the  blight,  like 
that  of  the  potato  disease,  remains  hidden,  in  a  large  number  of 
instances,  from  our  knowledge.  And  that,  whether  the  latent  ten- 
dency to  disease  is  only  increased  and  developed  by  changes  of  the 
weather,  or  whether  those  changes  actually  produce  them,  is  yet 
enveloped  in  doubt. 


Insedls  and  Diseases.  159 

Happily,  however,  the  re?nedy  is  not  so  uncertain.  For  whether 
caused  by  an  inse6t,  or  by  the  poisonous  influence  of  the  descending 
juices,  its  progress  must  be  arrested  by  an  immediate  excision  of 
the  dead  branches.  And,  as  the  poison  passes  downwards  some 
time  before  its  effe6ts  are  visible  externally,  the  amputation  must  be 
made  two  or  three  feet  below  the  affedled  part,  if  the  poison  as  well 
as  the  dead  part  is  to  be  removed  Equally  necessary  is  it,  that  the 
infeftion  of  the  diseased  limbs  be  removed  as  speedily  as  possible 
out  of  the  way,  by  burning. 

This  remedy  cannot  be  effedlual,  unless  promptly  and  fearlessly 
applied.  Many  cultivators,  in  fear  of  mutilating  their  trees,  do  not 
cut  low  enough,  and  leave  the  seeds  of  death  remaining  in  the  tree. 
Others  delay  the  application  of  the  remedy  for  a  number  of  days, 
till  cure  is  hopeless.  In  extensive  and  malignant  cases,  the  disaster 
may  be  difficult  to  subdue  even  by  the  most  prompt  measures  ;  but 
in  ordinary  instances  success  will  follow.  In  any  event,  it  will  be 
better  to  cut  away  and  burn  by  successive  portions  a  whole  tree, 
than  to  lose  it  entire  by  this  disease,  a  result  equally  certain,  with 
the  added  evil  of  spreading  the  malady. 

Two  contiguous  neighbors  had  each  a  large  pear  orchard  ;  one  of 
them  neglected  all  attention,  the  other  spent  ten  minutes  daily  in 
the  examination  of  all  his  trees,  and  in  cutting  out  freshly  diseased 
limbs.  The  former  lost  many  entire  trees ;  the  latter  saved  every 
one,  and  kept  his  orchard  nearly  clear.  Young  trees  in  close  rows 
have  been  attacked  successively  till  all  perished  ;  in  other  rows 
where  the  aife6led  trees  were  quickly  removed,  few  of  the  remainder 
suffered. 

The  practice  of  cutting  down  trees  to  within  two  feet  of  the  ground 
(when  not  exceeding  ten  years  of  age),  as  soon  as  blight  appears, 
has  resulted  in  perfe6l  success,  a  new  head  springing  up  from  the 
healthy  stump,  in  the  form  of  a  handsome  pyramid.  The  operation, 
however,  cannot  be  well  performed  unless  the  disease  appears  after 
midsummer,  or  when  the  trees  have  nearly  ceased  growing  for  the 
season. 

Among  preventives.,  a  good,  firm,  and  dry  soil,  and  a  site  favoring 
the  early  ripening  of  the  wood,  and  adverse  to  a  late  succulent 
growth,  hold  an  important  rank.  Plant  the  trees  on  soil  of  medium 
fertility,  and  maintain  an  annual  growth  of  shoots  from  one  to  two 
feet  in  length,  by  constant  cultivation.  The  bark  thus  becomes 
more  able  to  resist  changes  and  disease  as  the  growth  is  moderately 
vigorous,  and  healthy  and  matured. 

The  attempt  has  been  made  to  select  those  varieties  least  liable 


i6o  Insets  and  Diseases. 

to  blight,  but  results  vary  so  exceedingly,  that  nearly  all  efforts  have 
proved  fruitless.  But  among  those  which  have  escaped  in  the 
largest  number  of  instances  may  be  named,  first,  the  Seckel,  which 
is  scarcely  ever  destroyed  even  at  Cincinnati,  and  the  White  Doy- 
ennd.  The  Madeleine,  Winkfield,  and  Passe  Colmar  appear  to  be 
more  liable  than  the  majority  of  sorts. 

The  Blight  in  the  apple  and  quince,  which  sometimes  kills  the 
terminal  shoots  on  the  branches,  has  been  variously  ascribed  to  the 
sting  of  an  inse6t  and  to  the  effects  of  weather.  The  cause  does 
not  appear  to  have  been  satisfactorily  ascertained.  It  rarely  proves 
a  formidable  disaster  ;  but  sometimes  the  trees  are  much  disfigured 
by  it,  and  temporarily  checked  in  growth. 

The  black  excrescences  on  the  shoots  and  limbs  of  the  plum 
and  Morello  cherries.  Fig.  191,  known  as  the  black  knot,  are  vari- 
ously supposed  to  be  an  internal  fungus,  like  the  rust 
in  wheat,  the  work  of  an  inse6l,  or  the  result  of 
diseased  sap  or  cells,  or  regarded  as  a  sort  of  vege- 
table ulcer.  They  have  been  by  some  attributed  to 
the  curculio,  an  opinion  originating  from  the  occasion- 
al detection  of  this  inse6l  within  the  pulpy  excres- 
cences, but  entirely  disproved  by  the  fa6ls  that  the 
curculio  has  existed  in  vast  numbers  in  neighborhoods 
where  the  excrescences  are  unknown  ;  and  on  the 
other  hand,  that  the  excrescences  have  ruined  trees  in 
places  not  infested  with  the  curculio  ;  besides  which, 
the  most  rigid  search  of  newly  forming  knots  has 
failed  to  deteCt  the  eggs  or  larvae  of  the  curculio,  which 
are  only  occasionally  found  when  deposited  at  a  later  stage  in  the 
large  pulpy  swellings. 

Sufficient  evidence  appears  to  have  been  furnished  to  prove  that 
a  tree,  badly  diseased,  is  infeCled  throughout  with  the  poison ;  as 
suckers  from  such  a  tree  will  always  sooner  or  later  become  affe6led. 
Buds  from  diseased  trees,  placed  in  healthy  stocks,  soon  exhibit 
the  excrescences.  But  seedlings  or  suckers  from  a  healthy  tree 
usually  escape,  unless  in  near  proximity  to  unhealthy  trees. 

The  remedy  for  this  disease  is  certain  and  efficient,  if  vigilantly 
applied.  It  consists  in  cutting  off  and  burning  all  the  excrescences 
as  soon  after  their  first  appearance  as  practicable.  If  the  tumors, 
however,  break  out  on  the  trunk  or  main  limbs,  it  may  be  difficult 
to  do  this  without  cutting  away  the  whole  tree.  As  much  of  the 
wood  is  therefore  to  be  cut  out  as  may  exhibit  indication  of  disease  ; 
and  the  wound  washed  with  a  solution  of  chloride  of  lime.     The 


Insets  and  Diseases.  i6i 

only  instances  where  the  remedy  has  failed,  is  where  it  has  been  but 
occasionally  applied,  or  where  the  disease  has  been  suffered  to 
spread  for  a  time  unchecked.  The  only  way  is  to  cut  and  continue 
cutting,  so  long  as  any  traces  remain.  As  a  general  but  not  univer- 
sal rule,  the  yellow  plums  are  not  so  liable  to  excrescences  as 
purple  varieties,  unless  surrounded  by  diseased  trees. 

The  leaf-blight,  or  premature  casting  of  the  foliage,  proves  in 
some  seasons  a  serious  disaster  to  the  plum,  as  it  checks  the  growth 
of  the  shoots,  and  prevents  the  ripening  of  the  fruit.  Occasionally 
it  has  been  so  severe  as  to  spoil  entirely  the  value  of  the  crop. 

The  leaf-blight  of  the  pear  proves  a  formidable  obstacle  in  raising 
pear  seedlings,  attacking  the  leaves  often  by  midsummer,  and  caus- 
ing an  immediate  suspension  of  growth.  No  satisfa6lory  remedy 
has  been  discovered — the  best  preventive  is  a  deep,  rich  soil,  and 
good  cultivation  to  produce  strong  growth.  This  disease  is  evi- 
dently caused  by  a  minute  parasitic  fungus  ;  and  a  similar  fungus 
attacks  the  leaves  and  fruit  of  larger  trees,  producing  the  disaster 
known  as  C7'acking  of  the  fruit.  Some  varieties  are  more  liable  to 
crack  than  others  ;  and  while  in  certain  locaHties  it  renders  them 
worthless,  in  others  they  entirely  escape.  In  some  instances  the 
disease  has  gradually  extended  over  certain  varieties  from  one  dis- 
tri6l  of  country  to  another.     No  remedy  has  yet  been  found. 

The  Yellows.  The  disease  termed  the  Yellows  is  truly  formida- 
ble. It  is  peculiar  to  the  peach  and  ne6larine.  It  has  destroyed 
whole  orchards  in  portions  of  the  country,  and  for  a  time  induced 
the  entire  abandonment  of  the  peach  culture  in  certain  localities. 

The  cause  of  this  malady  has  not  been  satisfa6lorily  ascertained. 
According  to  conjedlure,  it  has  arisen  originally  from  exhaustion  by 
deteriorated  soil,  overbearing,  and  negle6ted  pruning  and  bad  culti- 
vation. But  whatever  may  have  been  its  origin,  it  appears  at  pre- 
sent to  be  chiefly  communicated  from  diseased  trees.  It  is  quickly 
induced  by  inserting  the  bud  from  an  affe6led  tree  into  a  healthy 
stock.  It  spreads  by  conta6t  with  diseased  roots  ;  a  knife  used  in 
pruning  the  tree  will  infuse  the  poison  if  used  on  another.  It 
appears  to  be  communicated  without  a6lual  conta6t,  the  healthy 
branches  nearest  a  diseased  tree  being  usually  first  attacked.  It  is 
also  probable  that  the  stones  from  diseased  trees  cause  its  develop- 
ment after  a  few  years'  growth.  Its  highly  contagious  nature,  when 
in  its  most  virulent  form,  is  indicated  by  the  equal  facility  with 
which  young  and  vigorous  trees,  and  old  and  feeble,  may  be  inocu- 
lated by  conta6l. 

Its  infallible  indications  are,  first,  a  preinature   ripening  of  the 


1 62  Insedls  and  Diseases. 

fruity  some  weeks  earlier  than  usual — accompanied  with  a  rati  er 
insipid  flavor,  and  with  purple  discolorations  of  the  flesh.  These 
usually  occur  the  first  season,  and  on  a  part  of  the  tree  which  has 
been  first  inoculated  with  the  poison.  The  following  season,  nume- 
rous small  wiry  shoots  are  frequently  thrown  up  from  the  larger 
branches,  the  leaves  become  yellow,  the  whole  tree  assumes  a 
sickly  appearance,  and  eventually  perishes.  No  instance  is  known 
where  a  decidedly  developed  case  of  this  disease  has  ever  been 
cured.  When  once  attacked,  to  prevent  a  spread  of  the  disease, 
the  tree  should  be  immediately  removed  and  burned.  No  young 
trees  should  be  planted  on  the  same  spot,  as  the  diseased  roots  still 
remain.  Stones  for  seedlings  should  be  procured  from  districts  of 
the  country  where  it  has  not  been  introduced. 

In  some  parts  of  the  country,  possessing  a  strong  fertile  soil,  as, 
for  instance,  portions  of  Western  New  York,  this  disease  has  not 
spread  extensively  when  introduced  from  abroad.  It  has  generally 
destroyed  a  few  trees  near  the  afFe6ted  ones,  and  has  then  disap- 
peared. 

The  curl  of  the  leaf  in  the  peach,  occurs  during  the  early  part  of 
the  season,  and  appears  to  be  caused  by  a  minute  internal  fungus 
in  the  pores  of  the  leaf,  developed  by  cold  weather.  The  only' 
known  remedy  is  a  thrifty  growth,  imparted  by  good  cultivation  and 
pruning  back.  When  the  disease  is  severe,  it  destroys  most  of  the 
foliage,  and  injures  and  sometimes  kills  the  tree. 

Mildew  of  the  Peach.  The  growth  of  peach-trees  is  often  retard- 
ed by  mildew.  It  seizes  the  tender  points  of  the  shoots  and  young 
leaves,  and  sometimes  wholly  stops  their  growth.  It  is  confined  to 
glandless,  cut-leaved  varieties  only ;  such  as  the  Early  White  Nut- 
meg, the  Early  Anne,  and  some  of  the  earliest  varieties  of  the  Red 
Rareripe.  Yellow-fleshed  peaches  rarely  or  never  suffer  from  it. 
It  is  not  often  a  formidable  evil,  although  it  seriously  lessens  the 
thrifty  and  handsome  appearance  of  some  varieties  while  growing  in 
the  nursery. 

It  is  a  minute  fungus,  and  may  be  destroyed  or  lessened  without 
injury  to  the  tree,  by  syringing  with  soap-suds  on  its  first  appear- 
ance. A  mixture  of  lime-water  with  the  soap-suds  is  preferred  by 
some  cultivators,  and  a  subsequent  dusting  with  sulphur  has  been 
recommended.  A  thrifty  growth  and  good  pruning  are,  however, 
usually  the  best  remedies. 

Mildew  of  the  Gooseberry.  This  is  the  most  serious  obstacle  to 
the  successful  cultivation  of  the  foreign  gooseberry  in  the  United 
States.     In  the  cool  and  moist  climate  of  England,  it  does  not 


Insets  and  Diseases.  163 

exist ;  in  the  extreme  northern  parts  of  the  Union,  it  is  not  formida- 
ble ;  but  on  approaching  the  Middle  States,  although  the  bushes 
grow  vigorously  and  set  abundant  crops  of  young  fruit,  the  latter 
become  covered  with  a  thick  brown  or  grey  mildew  or  scurf,  which 
destroys  their  value. 

Manuring,  high  cultivation,  and  pruning,  will  in  some  cases  prove 
sufficient  to  prevent  mildew.  This  may  be  assisted  by  the  cautious 
application  of  salt,  either  thinly  over  the  soil,  or  dire6lly  upon  the 
plant ;  in  the  latter  case,  the  solution  should  be  so  thin  that  the 
saline  taste  may  be  just  perceptible.  Shading  by  a  thick  coat  of 
salt-hay,  appears  to  be  an  efficient  remedy.  It  should  be  spread  in 
a  layer  of  several  inches  or  even  a  foot  in  thickness,  crowding  it 
down  to  make  room  for  the  branches.  This  should  be  done  in 
spring. 

Mildew  of  the  Grape.  This  always  attacks  vines  of  the  exotic 
grape  after  they  have  grown  a  few  years  in  open  air.  In  unfavora- 
ble seasons  a  similar  disease  assails  many  varieties  of  the  American 
grape.  The  best  general  preventive  appears  to  be,  keeping  the 
vines  thrifty  and  vigorous  by  pruning  and  cultivation  ;  and  the 
admission  of  light  and  air  by  a  sufficient  thinning  and  distance  in 
planting.  The  best  remedy  appears  to  be  dusting  with  sulphur. 
This  should  be  applied  late  in  spring  and  early  in  summer,  on  the 
first  appearance  of  the  disease,  and  repeated  at  intervals  of  a  fort- 
night so  long  as  may  be  necessary.  It  may  be  applied  by  an  instru- 
ment similar  to  a  hand-bellows  (without  a  valve  below),  which  drives 
the  sulphur-dust,  fed  from  a  box  on  the  upper  side,  through  a  large 
tube  or  nose  terminated  with  wire  gauze. 

The  Rot  in  the  grape  has  proved  a  formidable  disease,  especially 
in  the  south-west.  It  commences  with  dark-colored  spots  on  the 
young  fruit,  spreading  afterwards  over  the  berry,  causing  it  either 
to  fall  or  to  shrivel  while  adhering  to  the  branch.  No  efficient 
remedy  has  been  devised,  and  the  only  satisfa6lory  preventive  is  the 
selection  of  such  varieties  as  are  not  liable  to  the  disease. 


CHAPTER  XIV. 

TERMS   USED  IN  DESCRIBING  FRUITS. 

It  is  only  by  a  uniform  and  definite  use  of  terms  that  descriptions 
can  be  made  intelligible  to  the  reader.  Hence  a  full  explanation  of 
these  terms  becomes  a  matter  of  importance.  Distin6tive  charac- 
ters should  be  permanent,  and  not  liable  to  variation  with  a  change 
of  locality,  soil,  season,  or  climate  ;  or,  if  variable,  the  nature  of 
such  variation  should  be  distin6lly  pointed  out.  To  assist  the  culti- 
vator the  more  fully  to  understand  written  descriptions,  the  devotion 
of  a  few  pages  to  a  clear  explanation  of  the  terms  used  in  this  work, 
may  prove  usefuh 

I.  GROWTH  OF  THE  TREE,  SHOOTS,  AND  LEAVES. 

The  form  of  growth  often  affords  a  good  distin<5live  chara6ler  of 
varieties,  not  liable  to  great  variation.  Young  trees,  only  a  few 
years  old,  usually  exhibit  peculiarities  of  growth  more  conspicuously 
than  old  trees  of  irregular  spreading  branches.  Hence,  in  all  cases, 
where  this  charadler  is  mentioned,  it  refers  to  young  trees  not  more 
than  three  or  four  years  from  the  bud  or  graft,  unless  otherwise 
expressed. 

I.  Shoots  are  erecl,  when  they  rise  nearly  perpendicularly  from  the 
main  trunk  or  stem,  as  in  the  Early  Strawberry  apple  and  Bartlett 
pear  (Fig.  192). 

Diverging^  when  they  deviate  from  the  perpendicular  at  an  angle 
of  about  forty-five  degrees,  considerable  variation  being  found  in 
the  same  tree  ;  as  in  the  Domine  and  Ribston  Pippin  (Fig.  193). 

Spreading,  when  they  more  nearly  approach  a  horizontal  direc- 
tion, as  in  most  trees  of  the  Rhode  Island  Greening  (Fig.  194). 

Drooping,  when  they  fall  below  the  horizontal,  a  form  which  many 
spreading  shoots  assume,  as  they  become  the  large  branches  of 
older  trees. 

Ascending,  when  they  curve  upwards,  as  in  the  Gravenstein  apple, 
and  small  Red  Siberian  Crab  (Fig.  195).     Ere<51;  trees  usually  par- 


Terms  Used  in  Describing  Fruits. 


165 


take  more  or  less  of  this  quality,  but  the  Early  Harvest  is  free 
from  it. 

Irregular,  when  they  assume  no  very  distindl  growth,  but  more  or 
less  a  mixture  of  the  preceding,  as  Black  Gilliflower,  and  Summer 
Bonchretien  pear. 

Straggling,  similar  to  the  next  preceding,  but  with  shoots  more 
slender  and  curved,  as  Winter  Nelis  and  Black  Worcester  pear 
(Fig.  196). 


Fig.  192.     Fig.  193. 


Fig.  194. 


Fig.  19s 


Shoots  are  straight,  as  in  the  Early  Harvest  and  Northern  Spy 
apples  ;  flexuous,  or  more  or  less  deviating  from  a  straight  Hne,  as 
in  the  Swaar  and  Roxbury  Russet.  This  distin6lion  is  very  appa- 
rent and  uniform  in  young  and  very  thrifty  trees,  but  not  in  older 
ones  of  feeble  growth. 

They  are  stout,  as  in  the  Red  Astrachan  ;  sle7tder^  as  in  the  Jona- 
than apple,  and  Winter  Nelis  pear. 

Trees  with  ere6l  straight  shoots  when  young,  usually  form  more 
regular  and  compa6l  heads  in  older  trees  ;  and  those  of  a  spread- 
ing habit,  more  irregular  or  drooping  heads. 

Some  trees  which  grow  very  rapidly  when  young,  are  small  when 
of  full  size,  examples  of  which  are  found  in  the  Late  Strawberry  and 
Tallman  Sweeting.  Others  at  first  grow  more  slowly,  but  ultimately 
become  large,  as  the  Esopus  Spitzenburgh.  Some  varieties,  again, 
continue  to  increase  rapidly  in  size  at  all  periods,  as  the  Northern 
Spy ;  while  others  of  feeble  growth  when  small,  never  attain  much 
magnitude,  as  the  Early  Joe  and  Sine  Qua  Non. 

2.  The  color  of  the  shoots  varies  greatly  in  the  same  variety  at 
different  periods  of  the  year,  as  well  as  with  different  degrees  of 
exposure  to  the  sun,  and  with  a  change  of  soil,  climate,  and  season. 
When  fresh  or  very  young,  all  have  a  greenish  color,  but  gradually 


1 66  Terms  Used  in  Describing  Fruits. 

assume  various  shades  of  yellow,  olive,  brown,  red,  purple,  and 
nearly  black,  as  the  season  advances,  and  as  they  become  bare  and 
are  exposed  to  the  sun  and  weather. '  For  this  reason,  in  describing 
the  color,  the  terms  must  be  relative,  and  can  only  be  corre6lly 
applied  by  a  comparison  at  the  time  with  the  color  of  other  sorts. 
During  winter,  and  early  in  the  spring,  the  shoots  of  most  trees 
become  so  much  darker  than  at  other  times,  that  it  is  only  by  pra6lice 
and  by  placing  the  different  sorts  side  by  side,  that  accuracy  may  be 
attained.  Skilful  culturists  will  readily  distinguish,  by  a  glance  at 
the  color  of  the  shoots,  many  of  the  kinds  they  cultivate ;  but  the 
peculiar  cast  is  hard  to  describe  in  words,  in  the  same  way  that  it  is 
impossible  to  describe  the  handwriting  of  an  individual,  so  as  to  be 
known  from  fifty  others,  although  many  can,  at  a  glance,  know  the 
penmanship  of  hundreds  of  different  persons.  A  few  of  the  most 
strongly  marked  cases,  however,  present  peculiarities  of  color,  which 
form  useful  points  of  distin6lion.  No  one,  for  instance,  could  easily 
mistake  the  yellow  shoots  of  the  Bartlett  and  Dix  pears,  for  the 
dark  brown  or  purple  of  the  Tyson  and  Forelle  ;  or  the  light  green- 
ish cast  of  the  Bough  and  Sine  Qua  Non  apples,  for  the  dark  color 
of  the  Northern  Spy,  or  dark  brown  of  the  Baldwin  ;  nor  the  downy 
or  greyish  appearance  of  the  Ladies'  Sweeting  and  Esopus  Spitz- 
enburgh,  for  the  clear  shining  brown  of  the  Gravenstein  and  Red 
Astrachan.* 

3.  The  buds  sometimes  afford  distin6l  characSleristics.  As  exam- 
ples, the  large,  compa6t,  and  proje6ling  buds  of  the  Summer  Bon- 
chretien,  always  contrast  strongly  with  the  smaller,  more  rounded, 
and  softer  buds  of  the  Madeleine.  Buds  are  large  on  the  Swaar  and 
Golden  Sweet,  small  on  the  Tallman  Sweeting  and  Rhode  Island 
Greening. 

4.  The  leaves^  in  a  large  number  of  instances,  are  of  use  in  dis- 
tinguishing different  varieties. 

They  are  even  (not  wrinkled),  as  in  the  Bartlett  pear  and  Baldwin 
apple  (Fig.  197). 

Waved,  as  in  the  Tallman  Sweeting  and  Beurrd  d'Aumalis  pear 
(Fig.  198). 

Wrinkled,  when  the  waves  are  shorter  and  more  irregular,  as  in 
Green  Sweet  (Fig.  199  . 

Flat,  as  in  the  Madeleine  and  Skinless  pears  (Fig.  200). 


*  Nearly  all  shoots  are  more  or  less  downy  at  first,  but  the  down  disappears  as  they  grow 
older.  Hence  the  term  must  be  used  relatively.  In  plums,  the  smooth,  or  downy  shoots, 
afford  in  most  cases  good  distindlive  points. 


Terms  Used  in  Describing  Fruits. 


167 


Folded  and  recurved,  as  in  the  Easter  Beurrd  and  Bonchretien 
Fondante  (Fig.  201). 


Fig.  197. 


Fig.  198. 


Fig.  200. 


Fig.  201. 


Fig.  202. 


Fig.  203. 


Large  and  wide,  as  in  the  Red  Astrachan  and  Ruling's  Superb. 

Narrow,  as  in  the  Dyer  apple,  and  Van  Mons  Leon  le  Clerc  pear. 

Erefl,  as  in  the  Early  Strawberry  (Fig.  202). 

Drooping,  as  in  Domine  (Fig.  203).  But 
these  two  last  are  indistin6l  characters,  and 
only  to  be  resorted  to  in  a  very  few  remarkable 
instances,  as  most  leaves  are  ere6l  on  new 
shoots,  and  become  spreading  or  drooping  as 
they  grow  older. 

The  color  of  the  leaves  may  sometimes  assist 
in  description,  as  light  green  in  the  Yellow  Bell- 
flower  and  Rambo  ;  deep  green,  as  in  the  Rhode 
Island  Greening  ;  and  bhdsh  green,  as  in  Peck's  Pleasant. 

The  serratures,  or  saw-teeth  markings  on  the  margins  of  leaves, 
are  chara6leristics  of  importance,  in  many  varieties  of  the  apple, 
and  on  the  peach  they  are  so  well  defined  as  to  form  a  basis  of  the 
classification  of  varieties.  The  latter  will  be  found  particularly 
described  in  the  separate  chapter  on  the  peach. 

Leaves  of  apples  are. 

Serrate,  or  cut  with  teeth  like  those  of  a  saw. 

Sharply  serrate,  when  every  serrature  ends  in  a  sharp  point,  as  in 
the  Fall  Pippin,  Fig.  204. 

Doubly  serrate,  when  the  serratures  themselves  are  again  minutely 
serrated,  as  in  the  Van^evere  and  Drap  d'Or,  Fig.  205. 

Coarsely  serrate,  as  in  the  Swaar. 

Crenate,  when  the  teeth  are  rounded,  as  in  the  Esopus  Spitzen- 
burgh.  Fig.  206. 

Obtusely  crenate,  when  the  teeth  are  unusually  rounded,  as  in  the 
Bough. 

Finely  crenate,  when  the  teeth  are  small,  as  in  the  Summer  Queen. 


1 68 


Terms  Used  in  Describing  Fruits. 


K-.rX 


Fig.  204. — Sharply  Serrate.         Fig.  205  — Doubly  Serrate.         Fig.  206. — Crenate. 

When  the  serratures  are  partly  rounded,  and  irregularly  and 
rather  deeply  cut,   they  become   toothed,  as  in  Ladies'  Sweeting, 

Fig.  207. 

Many  varieties  present  intermediate 
degrees,  as,  ' 

Serrate-crenate,  partaking  somewhat 
of  both,  as  the  Jersey  Sweeting  and 
Summer  Rose. 

Crenate-toothed,  as  in  Bevan's  Favo- 
rite. 

Serrate,  slightly  approaching  toothed, 
as  in  Rambo. 

Flowers.  In  apples,  pears,  cherries, 
and  most  other  kinds,  but  little  differ- 
ence exists  in  the  flowers.  In  the 
peach  and  ne6larine,  however,  an  im- 
portant division  in  classification  is 
made  by  the  great  difference  between 
those  with  large  and  small  petals  ;  one 
class,  including  the  Early  Ann,  Grosse  Mignonne,  and  others,  hav- 


Terms  tised  m  Describing  Fruits.  169 

ing  large  showy  flowers  ;  and  another  class,  comprising  the  Early 
Crawford,  George  IV.,  and  many  more,  having  flowers  with  small 
narrow  petals. 


II.   FORM  OF  THE  FRUIT. 

In  the  following  pages,  the  base  of  a  fruit  or  any  other  part  or 
produ(5Hon  of  a  tree,  is  the  portion  towards  the  branch  or  root. 
This  is  in  accordance  with  the  language  universally  adopted  in 
describing  plants.  It  has,  however,  been  more  or  less  departed  from 
in  the  common  language  used  to  describe  fruits,  and  especially  so, 
as  applicable  to  the  pear.     This  deviation  from  ^^  o-^.  ^^^^ 

scientific  accuracy  tends   to  confusion,   and  if         ^— ^-^     ^'^ 
simplicity  of   expression  is   sought,   ambiguity 
must  be  avoided.     The  apex  of  the  stalk  of  a 
fruitj  however,  to  avoid  the  chance  for  a  mistake, 
may,  in  all  cases,  be  termed  the  insertion. 

The  term  apex  should  be  understood  as  apply- 
ing to  the  part  most  remote  from  the  branch  or  .^' 
root.     In  fruits,  it  is  the  part  opposite  to  the  in-             ^*^'  ^°^* 
sertion  of  the  stalk.     In  pears,  this  part  is  usually  denominated  the 
crown. 

The  axis  is  a  line  conne6ling  the  base  and  apex. 

A  longitudinal se6lion  is  made  by  cutting  an  apple  from  base  to  apex. 

A  transverse  se&ion,  by  cutting  it  at  right  angles  to  the  axis. 

The  length  is  the  longitudinal  diameter ;  the  breadth  the  trans- 
verse diameter. 

A  fruit  is  round  when  nearly  spherical,  as  the  Fameuse  and  Green 
Sweet. 

Roundish^  when  varying  slightly  from  round,  or  when  the  length 
and  breadth  are  nearly  equal,  as  the  Dyer  and  Gravenstein. 


>aie 


Fig.  Txx).— Oblate.        Fig.  210.— Conical.        Fig.  2x1. — Ovate.        Fig.  212.— Conic. 

Oblate f  flat,  ox  flattened^  when  the  height  is  much  less  than  the 
breadth,  as  the  Rambo  and  Maiden's  Blush,  Fig.  209. 

8 


I/O 


Terms  used  in  Describing  Fruits. 


Conical^  when  tapering  from  the  base  to  the  apex,  as  Bullock's 
Pippin,  Fig,  210. 

Ovatey  or  egg-shaped,  when  the  length  rather  exceeds  the  breadth, 
with  a  rounded  taper  from  base  to  apex,  as  in  the  Esopus  Spitzen- 
burgh.  Fig.  211. 

Obovate,  or  reversed  ovate,  is  when  the  smaller  end  of  an  Qgg 
shaped  fruit  is  at  the  base,  as  the  Buffum  and  Dearborn  Seedling 
pears.  Fig.  213. 


Oblongs  when  the  length  exceeds  the  breadth,  and  the  sides  are 
nearly  parallel,  as  Kaighn's  Spitzenburgh,  Fig.  214. 

Obtuse^  when  the  parts  are  rounded  or  blunt. 

Acute,  when  any  part,  as  the  neck  of  a  pear,  tapers  to  nearly  a 
point. 

Fruits  may  partake  of  forms  variously  combined,  as. 

Round-ovate,  when  nearly  round,  with  a  slight  rounded  taper  to 
apex,  as  Ladies'  Sweeting,  Fig.  215. 

Round-conical,  nearly  the  same  as  the  last,  but  with  the  taper  less 
rounded. 

Oblong-conical,  as  the  Yellow  Bell- 
flower. 

Oblong-ovate,  as  the  Black  Gilli- 
flower. 

Oblate-conical,  as  the  Rhode  Island 
Greening,  and  Hawthornden,  Fig.. 
216. 

Depressed,  pressed  down,  sunk,  or 
shortened,  applied  to  the  apex  of 
peaches,  strawberries,  etc. 

Flattened  at  the  ends,  when  the  base 
and  apex  only  are  flattened,  as   the 
Winter  Pearmain.     An  oblong  fruit, 
though  not  flat,  may  be  flattened  at  the  ends ;  a  conical  fruit  may 
be  flattened  at  base. 


Terms  used  in  Describing  Fruits. 


171 


Compressed,  pressed  together  when  the  sides  are  flattened,  as  in 
some  apricots,  plums,  etc. 

The  CAVITY  is  the  hollow  in  which  the  stalk  or  stem  of  a  fruit  is 
placed. 

The  BASIN  is  the  depression  which  contains  the  calyx,  eye,  or 
remains  of  the  blossom. 

A  cavity  may  be  shallow,  narrow,  deep,  or  broad. 

It  may  be  obtuse,  or  somewhat  blunt  or  rounded  at  bottom,  as  in 
the  Petre  pear  and  Pomme  Grise  apple.  Fig.  218. 

Acute,  when  simply  ending  in  a  sharp  point  at  bottom,  as  the 
Baldwin,  Fig.  219. 

Acuminate,  when  ending  in  a  long  drawn  out  taper,  as  the  Fall 
Pippin,  Fig.  220.  The  Holland  and  Fall  Pippin  are  distinguished 
from  each  other  by  the  rather  obtuse  cavity  of  the  former,  and 
acuminate  cavity  of  the  latter. 

The  BASIN  is  always  narrow  in  any  fruit  having  a  narrow  or 


Fig.  21Z.— Obtuse. 


pointed  apex.  Fig.  221  ;  it  is  usually  wide  in  fruits  having  a  wide  or 
obtuse  apex,  as  the  Rambo,  Fig.  222  ;  but  where  the  rim  or  bound- 
ary is  broad  and  obtuse,  the  basin  may  be  narrow,  as  in  the  St  Law- 
rence and  Gravenstein,  Fig.  223. 


Fig.  223. 


Fig.  224. 


It  is  distinct  when  well  defined. 

Abrupt,  when  the  depression  breaks  off  suddenly  from  the  rim, 
Fig.  224. 


1/2  Terms  used  in  Describing  Fruits. 

Even,  when  not  furrowed  or  wrinkled. 

Angular,  with  several  corners. 

Wrinkled,  having  small  irregular  hollows  and  ridges. 

Waved,  with  gentle  and  irregular  undulations  of  surface. 

Furrowed,  when  more  regularly  channelled. 

Plaited,  having  small,  straight,  and  regular  ridges. 

Ribbed,  with  larger  and  more  obtuse  or  rounded  ridges. 

The  peculiar  forms  of  pears  render  some  additional  terms  neces 
sary : 

Many  pears  have  a  neck,  or  narrower  part  towards  the  stalk,  and  a 
body,  or  larger  part  towards  the  crown.  Fig.  225. 

They  are  di\s'^\vidi\^  pyriform,  when  the  sides  formed  by  the  body 
and  neck  are  more  or  less  concave  or  hollowed  in,  as  in  Fig.  225, 
shown  by  the  dotted  lines. 

Turbinate,  or  top-shaped,  when  the  body  is  nearly  round  and  a 
short  rounded  acute  neck,  as  in  the  Bloodgood,  Fig.  226. 

The  form  of  different  pears  is  further  distinguished  by  the  form 
of  the  different  parts  : 

The  neck  may  be  long,  as  in  the  Calebasse. 

Narrow,  as  in  the  Beurrd  Bosc,  Fig.  227. 

Short,  as  in  the  Glout  Morceau,  Fig.  228. 

Obtuse,  as  in  the  Bartlett. 

Acute,  as  in  the  Jargonelle,  Fig.  229. 


Fig.  225.  Fig.  226.  Fig.  227.  Fig    228.  Fig.  229. 


Obscure,  as  in  the  Seckel. 

The  body  may  be  heavy  or  large,  when  greatly  exceeding  in  size 
the  neck,  as  the  Catillac. 

Light  or  small,  when  not  much  larger  than  the  neck,  as  the  Wash- 
ington ;  in  which  case  the  fruit  approaches  oblong  in  form. 

Oblate,  or  flattish,  as  in  the  Frederick  of  Wiirtemburg. 

Round,  as  in  the  Jargonelle. 

Conical,  as  in  the  Vicar  of  Winkfield. 


Terms  used  in  Describing  Fruits.  173 

Ovate,  as  in  the  Marie  Louise.* 

Cherries  may  be  round,  cordate  or  heart-shaped,  or  ovate. 

Stone  Fruits  usually  have  a  furrow  on  one  side,  extending  from 
the  stalk  to  the  apex,  termed  a  suture  (literally  meaning  a  seafri)^ 
which  sometimes  occurs  on  both  sides.  It  is  large,  when  wide  and 
deep;  distin£l,  when  clear  or  well  defined;  obscure,  when  faint; 
obsolete,  when  not  existing,  or  only  a  faint  line  on  the  surface. 

Color  of  Fruit.  The  lightest  colored  fruit  is  white,  as  the 
Snow  peach  ;  next,  yellowish  white  ;  pale  yellow  ;  yellow  ;  and  deep 
yellow.  The  addition  of  red  produces  successively,  orange  yellow, 
orange,  orange  red,  rich  warm  red.  Shades  of  red,  clear  red,  crim- 
son when  darkened,  purple  when  blue  is  added,  violet,  less  blue  than 
in  purple.  Amber  is  a  very  light  yellowish-brown.  Fawn  color  is  a 
light  reddish-brown,  with  a  slight  admixture  of  grey. 

A  fruit  is  striped,  when  in  alternating  broad  lines  of  color. 

Streaked,  when  the  lines  are  long  and  narrow. 

Marbled,  when  the  stripes  are  wide,  faint,  irregular,  or  waving. 

Blotched,  of  different  abrupt  shades,  without  any  order  or  regu- 
larity. 

Clouded,  when  the  blotches  are  broader  and  more  softly  shaded. 

Stained,  having  the  lighter  shades  of  a  blotched  or  clouded  apple. 

Splashed,  when  the  stripes  are  much  broken  and  of  all  sizes. 

Mottled,  covered  with  nearly  confluent  dots. 

Dotted,  when  these  dots  are  more  distindl. 

spotted,  when  the  dots  become  larger. 

Texture  of  Fruit.  Hard,  those  which  need  the  artificial  aid 
of  cooking  to  soften  them  sufficiently,  as  the  Catillac  pear. 

Breaking,  when  tenderer  than  the  preceding,  but  not  yielding  to 
the  simple  pressure  of  the  mouth,  as  the  Summer  Bonchretien. 

Buttery,  when  the  flesh  forms  a  soft  mass,  yielding  to  the  pressure 
of  the  mouth,  as  in  the  White  Doyennd  and  Seckel  pears. 

Melting,  when  the  flesh  becomes  nearly  or  entirely  liquid  by  this 
pressure,  as  in  the  Madeleine.  These  qualities  may  be  combined, 
as  breaking  and  melting,  in  the  Washington  ;  breaking  and  buttery, 
in  the  Onondaga ;  buttery  and  melting,  in  the  Tyson,  and  in  most 
of  the  best  varieties  of  the  pear. 

The  texture  may  be  fine,  granular,  coarse,  gritty,  fibrous,  tough, 
crisp,  or  tender. 

*  Cultivation  influences  considerably  the  form  of  pears.  Thus,  on  a  young  thrifty  tree, 
the  Seckel  pear  has  a  slight  neck ;  on  an  old  heavily  laden  tree,  the  neck  is  obsolete.  The 
body,  when  ovate  or  slightly  conical  on  young  trees,  becomes  rotmded  on  older  trees,  and 
even  flattened  in  rare  instances. 


174  Terms  used  in  Describing  Fruits. 

The  Flavor  may  be  sweet,  neutral,  slightly  sub-acid,  or  mild 
sub-acid,  sub-acid,  acid,  very  acid,  or  austere;  aromatic  or  spicy ; 
perfumed,  or  possessing  odor,  and  with  more  or  less  of  a  shade  of 
musk ;  astringent,  usually  a  defe6l,  but  sometimes  an  excellent 
quality,  if  in  a  very  minute  proportion ;  rough,  astringent  and 
austere  ;  vinous,  rich,  high-flavored,  and  rather  acid ;  sugary  or 
saccharine,  sometimes  nearly  sweet,  possessing  the  qualities  of 
sugar,  which  may  be  mixed  with  acid. 

The  Quality  is  designated  hy  first,  second,  and  third  rates  ;  and 
fruits  perfeflly  worthless  by  still  lower  grades.  A  second  rate  fruit, 
to  be  worthy  of  cultivation,  must  possess  other  good  qualities  in  a 
high  degree,  as  hardiness,  produ6liveness,  fair  appearance,  etc. 
Very  few  fruits,  as  low  as  third  rate,  can  ever  be  worth  retaining, 
and  only  for  extreme  earliness  or  other  uncommon  quality.  Fruits 
that  possess  desirable  qualities,  are  usually  designated  by  three 
degrees  of  flavor  ;  the  lowest,  including  the  best  of  second  rate 
fruits,  or  "  good  second  rate,"  are  termed  good;  the  lower  grade  of 
first  rate  fruits  are  termed  very  good,  ox  fine ;  and  the  highest  quality 
of  all,  are  best,  very  fine,  or  excellent.  Examples — Maiden's  Blush 
apple.  Napoleon  pear,  Lombard  plum,  and  Crawford's  Early  peach, 
are  good;  Rhode  Island  Greening,  Bartlett  pear,  Graffion  or  Bigar- 
reau  cherry,  and  Red  Gage  plum,  are  ve7y  good  ox  fine  j  and  Swaar 
apple,  Seckel  pear,  Downton  cherry,  and  Green  Gage  plum,  are 
excellent  or  best. 


PAR  T  II 


ON  THE 


DIFFERENT   KINDS   OF   FRUITS. 


The  synonyms  on  all  the  following  pages  are  given  in  parentheses. 
The  most  popular  fruits,  either  throughout  the  country,  or  in  their 
respe<5live  distri6ls,  are  printed  in  small  capitals  ;  those  less 
widely  known,  or  of  less  general  value,  in  italics. 


CHAPTER  I. 


THE   APPLE. 


'*  The  Apple,"  says  Downing,  "is  the  world-renowned  fruit  of  tem- 
perate climates."  Although  less  delicious  than  the  peach  or  pear, 
it  possesses,  from  its  great  hardiness,  easy  cultivation,  produ6live- 
ness,  its  long  continuance  through  the  whole  twelve  months,  and  its 
various  uses,  an  importance  not  equalled  by  any  other  fruit. 

Nursery  Management.  The  mode  of  raising  the  seedlings  or 
stocks,  has  been  already  described  in  Chapter  XIL,  of  the  first  part 
of  this  work.  The  seedlings  are  treated  in  three  different  ways. 
They  may  be  set  out  into  nursery  rows  in  the  spring,  when  a  year 
old,  to  be  budded  the  second  summer ;  they  may  be  taken  up  and 
root-grafted  as  soon  as  large  enough ;  or  they  may  be  planted  into 
rows  and  grafted  at  any  subsequent  period. 

Budding.  When  the  young  plants  are  vigorous  and  the  land 
fertile,  the  budding  may  sometimes  be  done  the  first  year  after  remo- 
val to  the  nursery  rows,  but  usually  the  second  summer  will  be 
found  best,  when  the  trees  are  of  sufficient  size,  and  in  the  highest 
state  of  vigor,  and  when,  as  a  consequence,  the  bark  will  separate 
freely,  and  the  work  be  expeditious  as  well  as  sure  of  success. 
These  are  headed  back  the  following  spring,  according  to  the  treat- 
ment described  in  the  chapter  on  budding. 

Root-grafting.  This  is  done  by  whip  or  tongue-grafting,  already 
described  on  a  previous  page.  It  is  wholly  performed  within  doors, 
and  consequently  the  seedlings  must  be  taken  up  the  preceding 
autumn. 

Root-grafting  is  well  understood  by  nurserymen  ;  but  there  are 
many  who  desire  information  on  the  subje6l,  and  especially  on  the 
expeditious  performance  of  this  operation.  A  grafter  may  work 
hard  a  whole  day,  and  by  an  inconvenient  arrangement  of  tools  and 
materials,  insert  not  a  third  as  many  as  another,  who  gives  careful 
attention  to  all  these  particulars.  The  following  method  is  the  result 
of  long  pra6lice,  and  by  it  we  have  known  a  skilful  workman  to 

8* 


178 


Apples. 


insert  three  thousand  grafts,  with  an  assistant  to  apply  the  wax 
plasters,  during  ten  hours  in  a  single  day,  in  the  best  manner,  and 
three  thousand  five  hundred,  on  another  occasion,  in  eleven  hours. 

The  tools  consist,  first,  of  a  sharp,  thin-bladed  knife,  of  which  the 
best  is  made  from  the  blade  of  an  old  scythe,  ground  to  its  proper 
form  on  a  grindstone  ;  second,  a  bench  or  table  placed  in  front  of  a 
light  window,  and  on  which  the  work  is  done  ;  third,  an  apron,  worn 
by  the  grafter,  the  two  lower  corners  being  hooked  fast  to  two  sharp 
nails  on  the  near  edge  of  the  table,  for  holding  the  scions  while  cutting 
them ;  fourth,  strips  of  waxed  paper,  about  an  inch  wide,  made  by 
brushing  over  sheets  of  thin,  tough  paper,  a  melted  well-stirred  mixture 
of  four  parts  of  rosin,  two  of  tallow,  and  one  of  beeswax,  and  then  cut 
into  strips  when  precisely  at  a  proper  degree  of  coldness  to  separate 
well  by  means  of  a  knife  cutting  upon  a  smooth  board.  A  sufficient 
number  of  these  for  immediate  use,  should  be  hung  near  enough  to 
the  stove  which  heats  the  room,  to  keep  the  wax  upon  them  about 
the  consistence  of  butter  on  a  summer  day,  so  as  to  fit  and  adhere 
to  the  grafted  root,  without  melting  and  running. 

The  first  operation  is  to  cut  up  the  grafts  from  the  shoots  or  scions. 
It  is  performed  by  holding  the  scion  in  the  left  hand,  the  thicker  end 
pointing  towards  the  right  hand,  which  holds  the  knife.  Such  a 
shoot  is  represented  of  diminished  size,  by  Fig.  230,  the  points,  «,  a^ 


Fig.  230. 

«,  the  places  where  it  is  cut  into  grafts,  and  the  dotted  lines  show 
how  the  cuts  are  made.     Fig.  231  shows  a  portion  of  the  shoot  the 


Fig.  231. 


natural  size  ;  i,  the  first  cut  nearly  dire6tly  across ;  2,  the  second 
or  sloping  cut,  and  3,  the  slit  for  the  tongue  ;  and  the  whole  finished 
and  separate  in  Fig.  232.  Three  strokes  of  the  knife  are  thus 
required  to  cut  and  prepare  each  graft,  and  a  rapid  and  skilful  opera- 
tor has  done  one  hundred  and  twelve  in  the  manner  described,  in 
five  minutes.  Each  shoot  is  thus  cut  up  while  yet  held  in  the  left 
hand,  and  the  grafts,  as  fast  as  they  are  severed,  drop  into  the  cavity 


Root-grafting. 


179 


of  the  apron  already  described.    The  counting  is  done  during  the 
process  of  cutting,  and  at  no  other  time. 


The  second  operation  is  setting  these  grafts  into  the  roots.     Each 
root  is  held  in  the  left  hand  precisely  as  the  scion  has  been  (Fig.  233) ; 


Fig.  233- 

the  three  cuts  are  given  it  (shown  by  the  dotted  lines  in  Fig.  234),  to 
prepare  it  for  the  graft  (as  represented  in  Fig.  235).     The  grafts 


Fig.  234. 


Fig.  235. 


having  been  placed  dire6lly  under  the  operator's  fingers,  and  in  the 
right  position,  each  one  is  successively  taken  and  firmly  fitted  to  the 
prepared  root,  as  shown  in  Fig.  236,  and  as  soon  as  this  is  done. 


Fig.   236. 

another  cut  of  the  knife,  three  inches  lower  down  the  root,  severs  it, 
and  the  root-graft  is  finished,  and  drops  off  obliquely  on  the  table. 
Another  sloping  cut  on  the  same  root,  and  a  slit  for  the  tongue,  are 
quickly  made,  and  another  graft  picked  up  and  inserted,  the  root 


i8o  The  Apple. 

being  held  all  the  while  in  the  left  hand,  until  worked  up.  The 
great  point  is  to  perform  much  with  little  handling.  A  single  root 
will  sometimes  make  but  one  graft,  but  more  commonly  two  or  three, 
and  sometimes  more.  Each  portion  of  root  should  be  about  three 
inches  long,  and  the  graft  about  five  inches. 

Root-grafting  may  be  performed  at  any  time  during  winter,  and 
those  who  have  much  of  it  to  do,  often  continue  the  process  the 
winter  through.  The  roots  when  taken  up  in  autumn,  should  be 
well  washed,  the  tops  cut  off,  and  the  roots  packed  in  boxes  with 
alternate  layers  of  damp  moss.  Thrifty  one-year  roots  are  better 
and  more  easily  worked  than  two-year  roots.  Side  roots,  or 
branches,  should  never  be  used.  The  scions  may  be  kept  in  the 
same  way.  This  is  better  than  packing  them  in  sand,  which  imparts 
a  grit  to  them  and  dulls  the  knife.  Different  modes  are  adopted  for 
packing  away  the  grafts.  The  best  is  to  place  them  flat  in  boxes,  in 
alternate  layers  with  sand,  hke  miniature  cord-wood,  keeping  the 
outer  or  graft-ends  very  even,  and  carrying  up  each  layer  separately 
and  one  at  a  time,  so  that  one  may  be  taken  up  for  setting  out,  with- 
out interfering  with  the  next  succeeding  pile.  The  sand  should  be 
slightly  moist  and  not  wet.  The  varieties  should  be  distin6lly 
marked  on  strips  of  board  separating  each  kind,  where  there  is  more 
than  one  in  a  box  ;  and  in  addition  to  this,  a  card  should  be  nailed 
on  the  outside,  naming  the  kinds,  at  the  point  of  separation  between 
them.  A  record  should  also  be  make  as  they  are  deposited,  of  the 
sorts,  their  order,  and  the  number  of  each.  Boxes  two  feet  long,  a 
foot  wide,  and  six  inches  deep,  are  a  convenient  size,  and  will  hold 
from  one  to  two  thousand  each.  If  furnished  with  bow  handles, 
they  are  easily  carried  at  once  to  the  field  for  setting  out.  Boxes 
holding  twenty  thousand  or  more,  keep  the  grafts  equally  well,  but 
require  additional  labor  in  unpacking  when  set. 

They  should  be  set  out  in  spring  as  soon  as  the  soil  is  sufficiently 
dry,  and  there  is  no  further  danger  of  its  freezing  severely.  Special 
pains  should  be  taken  to  pack  the  earth  well  about  them,  as  they  are 
dibbled  in.  The  tips  of  the  grafts  should  prdje6l  about  half  an  inch 
above  the  surface.  The  proper  depth  of  setting  is  controlled  some- 
what by  circumstances ;  if  deep,  the  soil  may  be  too  cold  to  start 
them  well ;  if  not  deep  enough,  the  drought  of  summer  may  destroy 
them.  An  a6live  hand  will  set  two  or  three  thousand  in  a  day,  and 
in  rare  instances  five  thousand. 

The  following  figures  exhibit  the  difference  between  good  and  bad 
planting  out.  Fig.  237  represents  a  graft  well  set  out,  the  earth 
packed  closely  around  the  root,  which  is  sending  out  new  fibres,  and 


Root-grafting. 


i8i 


me  leaves  expanding  above.  In  Fig.  238  the  work  has  been  care- 
lessly done,  the  earth  being  closed  around  the  top,  but  left  with  a 
cavity  below.     Grafts  set  in  this  way  rarely  grow. 


Fig.  237. — Root-graft,  set  out  well,  with 
earth  compaSlly  pressed  against  its 
roots. 


Fig.  238. — Root-graft,  badly  set  out,  or 
with  a  cavity  below. 


Fig.  239  represents  the  usual  form  of  the  dibble,  and  Fig.  240  the 
appearance  of  the  root-graft  when  ready  to  be  set  out. 


Fig.  239. 


Fig.  240. 


The  most  favorable  soils  are  rich,  well  pulverized,  and  rather 
strong  loams.  If  light  or  gravelly,  there  is  more  danger  from  mid- 
summer droughts,  which  often  prove  quite  destru6live.  Grafting  the 
whole  root  entire  will  much  lessen  the  difficulty. 

The  chief  care  afterwards  is  to  keep  the  ground  constantly  culti- 
vated, and  perfe6lly  clean,  which  will  increase  the  growth  during 
summer,  and  exclude  mice  in  winter ;  the  trees  are  to  be  trained  up 
to   one  leading  stem,  not  trimming  so  closely  as  to  make  them 


1 82  Apples. 

slender ;  they  are  to  be  kept  straight,  by  tying  them  when  necessary 
to  upright  stakes  ;  and  all  destru<5tive  insedls  must  be  watched  and 
destroyed. 

If  the  ground  is  rich  and  kept  perfe(5lly  clean,  they  will  grow  from 
one  and  a  half  to  two  feet  the  first  summer  after  grafting ;  to  three 
or  four  feet  the  second  summer ;  five  to  six  or  seven  feet  the  third 
summer,  when  many  of  them  will  be  large  enough  for  removal  to 
the  orchard,  and  most  of  the  remainder  in  one  year  more. 

Root-grafting  is  extensively  performed  in  large  nurseries ;  but  on 
unsuitable  soils,  budding  is  found  the  most  certain  of  success,  the 
buds  being  rarely  destroyed,  and  only  by  the  most  unfavorable 
winters.  The  bud  remaining  dormant  the  first  summer,  the  growth 
is  one  year  later  than  on  grafted  stocks  of  the  same  age  ;  but  this 
difference  is  made  up  by  the  more  rapid  growth  of  the  shoot  from 
the  bud,  which  is  usually  twice  as  great  as  that  of  a  graft  on  the 
root.  To  obtain  handsome  and  good  trees,  the  bud  should  be  set 
within  two  or  three  inches  of  the  ground.  Budded  trees  usually 
have  better  roots  than  root-grafted  ones. 

PLANTING  ORCHARDS. 

Soil.  The  apple  is  a  vigorous  and  hardy  tree,  and  will  grow  upon 
most  soils.  It  does  best,  however,  on  those  that  are  deep,  rich,  and 
fertile,  such  as  will  give  good  crops  of  Indian  corn.  Hard,  shallow, 
and  wet  grounds  are  to  be  avoided.  Improvement  by  manuring 
and  deep  cultivation  is  desirable,  as  a  great  difference  in  quality  and 
produ6liveness  results  from  a  difference  in  fertility. 

Distance.  Where  the  quantity  of  ground  is  limited  and  in  rare 
cases,  trees  may  for  a  time  stand  within  fifteen  or  twenty  feet ;  but 
for  large  and  permanent  orchards  they  should  not  be  nearer  than 
thirty  feet.  There  is,  however,  a  material  difference  in  the  size  of 
varieties,  hence  a  variation  may  be  allowed.  But  this  variation  in 
distance  should  not  break  the  rows  which  are  to  be  preserved  for 


*****  *  *  *  *  **^^ 

*****  *  *  *  *  **** 

*****  *  *  *  *  ^^jie^ 

*****  *  *  *  *  ^if^^^lf 

*****  *  *  *  *  ^^^^k 


convenience  in  cultivation.     The  rows  may  be  kept  entire,  by  vary- 
ing the  distance  in  one  way  only,  as  in  the  annexed  figure.     The 


Renovating  and  Pruning  Old  Orchards.  183 

middle  portion  is  for  trees  of  the  largest  size,  as  the  Spitzenburgh, 
Fall  Pippin,  and  Rhode  Island  Greening ;  those  of  smallest  size,  as 
Bough,  Yellow  Harvest,  and  Sine  Qua  Non,  are  on  the  left ;  and 
those  of  middle  growth,  as  the  Swaar,  Black  Gilliflower,  and  Tall- 
man  Sweeting,  are  on  the  right. 

This  distinction  in  the  size  of  the  trees  is  only  necessary  in  the 
most  extensive  orchards. 

Transplanting.  Full  dire<51;ions  have  been  given  in  a  preceding 
chapter,  where  the  superior  advantages  of  broad,  deep,  and  loose 
beds  of  earth,  made  by  heavy  subsoiling  and  manuring,  have  been 
pointed  out ;  or  in  the  absence  of  this  excellent  preparation,  by  dig- 
ging large  holes  to  be  filled  with  rich  mould,  or  manured  surface- 
soil. 

CULTIVATION. 

The  importance  of  thorough  cultivation  has  been  already  noticed, 
and  cannot  be  too  well  understood.  If  two  specimens  could  be 
exhibited  side  by  side,  the  one  showing  the  stunted,  lingering,  mice- 
eaten,  and  moss-covered  trees,  caused  by  negle6l ;  and  the  other, 
the  vigorous  and  thrifty  growth,  and  the  fair  and  abundant  crops, 
resulting  from  fine  and  clean  culture  ;  none  could  fail  to  be  satisfied 
of  the  superiority  of  the  one  and  impolicy  of  the  other. 

RENOVATING  AND  PRUNING  OLD  ORCHARDS. 

As  soon  as  the  first  symptom  of  failure  in  old  orchards  appears, 
they  should,  in  addition  to  good  cultivation,  be  freely  manured  in 
connexion  with  the  application  of  lime  or  leached  ashes.  The 
change  which  may  be  thus  wrought,  can  hardly  be  understood  by 
one  who  has  not  witnessed  the  result.  The  following  experiment, 
similar  in  nature,  but  differing  in  the  mode  of  performance,  described 
by  H.  W.  Rockwell,  of  Utica,  N.  Y.,  cannot  fail  to  be  interesting : 

"  The  experiment  was  performed  upon  three  trees  standing  in  my 
grounds,  none  of  which  were  less  than  thirty  years  old.  One  of 
these  trees,  an  old-fashioned  [Newtown]  Pippin,  and  a  great  favorite, 
had  borne  moderately  ;  the  other  two  made  out  between  them  to 
*  get  up '  about  a  dozen  apples  a  year,  just  to  let  me  know,  I  pre- 
sume, that  they  '  could  do  it,'  but  were  perfe6tly  indifferent  how  it 
was  done. 

"  I  last  summer  undertook  the  renovation  of  these  trees.  For 
this  purpose  I  opened  between  them  trenches,  say  ten  feet  in  length, 


1 84 


Apples. 


two  feet  in  depth,  and  about  eight  feet  equidistant  from  tree  to  tree 
The  roots  which  were  encountered  in  this  operation  were,  of  course, 
all  cut  off,  the  trenches  filled  with  well  rotted  Jttanure^  and  closed. 
I  finished  by  giving  each  of  the  trees  about  a  peck  of  charcoal  mixed 
with  the  same  quantity  of  ashes,  and  now  for  the  result.  I  have 
this  year  gathered  from  the  '  two  outcasts  '  just  mentioned,  instead 
of  my  annual  dividend  of  a  dozen  apples,  from  six  to  eight  bushels 
apiece  of  as  handsome  fruit  as  you  ever  saw,  with  about  the  same  pro- 
portion from  the  third,  which  has  always  been  a  moderate  bearer." 

Bearing  orchards  commonly  lose  their  vigor,  and  give  small  and 
poor  fruit,  when  allowed  to  grow  in  grass-land,  without  any  cultiva- 
tion. If  the  soil  is  naturally  rich,  a  shallow  ploughing  and  an  occa- 
sional harrowing  will  restore  their  vigor.  Or  if  ploughing  cannot 
conveniently  be  given,  they  may  be  much  improved  by  being  con- 
verted to  pasture  for  sheep,  adding  occasionally  a  top-dressing  of 
manure  in  autumn.  These  animals  will  serve  in  part  to  enrich  the 
land,  keep  the  grass  grazed  short,  and  pick  up  the  prematurely 
fallen  fruit,  infested  with  worms  or  insedts. 

The  amount  of  cultivation  or  top-dressing  to  be  given  to  such 
orchards  must  be  determined  by  the  annual  growth  of  the  shoots. 
If  less  than  a  foot  in  length,  more  vigor  must  be  imparted  to  them. 
If  more  than  a  foot  and  a  half,  they  are  quite  thrifty  enough. 

Pruning.  The  mode  of  treating  large  trees  has  been  already 
adverted  to  in  the  chapter  on  pruning.  There  are  some  owners  of 
orchards  who  most  erroneously  suppose  that  when  trees  become 


old,  heavy  pruning  will  restore  their  vigor  in  the  absence  of  good 


Grafting  New  Tops  on  Old  Trees. 


i8s 


cultivation ;  while  the  corre6l  mode  of  treatment  is,  very  moderate 
and  gradual  pruning,  in  connexion  with  the  best  of  cultivation. 
The  foregoing  corre6l  portraits  of  actually  existing  specimens  of  bad 
pruning,  unhappily  have  too  many  originals  over  the  country  (Fig. 
241).  This  most  unsightly  mode  of  trimming  is  often  adopted  when 
a  removal  of  the  top  by  grafting  is  intended. 

Grafting  New  Tops  on  Old  Trees.  It  often  happens  that  fruit 
on  large  trees  is  worthless,  and  it  becomes  an  important  obje6l  to 
change  the  top  by  grafting  or  budding  it  with  some  better  variety. 
In  this  case,  instead  of  cutting  off  large  branches  and  grafting  them 
at  once,  it  is  better  to  prune  the  top 
in  part,  as  shown  by  Fig.  242,  which 
will  cause  an  emission  of  vigorous 
shoots.  These  are  then  budded  or 
grafted  with  ease  and  success.  And, 
as  the  grafts  gradually  extend  by 
growth,  the  remainder  of  the  top 
may,  by  successive  excisions,  be 
entirely  removed.  Where  trees  are 
not  too  old,  and  the  ground  is  kept 
cultivated,  good-sized  trees  are  thus 
obtained  much  sooner  than  by  set- 
ting out  young  ones. 

To  give  a  well  shaped  head  to  such  newly  formed  trees,  and  to 
prevent  the  branches  from  shooting  upwards  in  a  close  body  near 
the  centre  of  the  tree,  the  old  horizontal  boughs  should  be  allowed 
to  extend  to  a  distance  in  each  dire6lion,  while  the  upright  ones 
should  be  lopped.     This  is  distin6lly  exhibited  in  Fig.  242. 

The  following  judicious  mode  of  renewing  the  old  tops  of  trees 
formerly  regarded  as  worthless,  was  given  by  the  late  George  Olm- 
sted, of  Hartford,  Ct,  in  the  Horticulturist : 

"  These  trees  I  commenced  grafting  six  years  ago  last  spring. 
/  began  on  the  top,  and  grafted  one-third  of  the  tree  each  year.  It 
therefore  required  three  years  to  complete  the  entire  heads  of  the 
trees. 

"  I  like  this  method  better  than  any  I  have  ever  tried  for  grafting 
large  trees,  as  it  gives  the  grafts  a  good  opportunity  to  get  well  started. 
Cutting  off  and  grafting  the  top  first,  gives  the  grafts  there  the  best 
possible  chance,  while  the  necessary  redu6lion  of  the  top  throws  the 
sap  into  the  remaining  side  branches,  which  fits  them  well  for  graft- 
ing the  following  year ;  and  the  third  year,  the  lowest  branches 
being  made  ready  in  the  same  way,  may  be  grafted  successfully* 


Fig.   242. 


1 86  Apples. 

By  this  mode,  it  will  be  seen  that  when  the  grafts  are  put  in  on  the 
side  branches,  they  are  not  shaded  by  the  heavy  shoots  above  them, 
and  they  have  an  unusual  supply  of  nourishment  to  carry  them  for- 
ward. Those  who  have  attempted  to  graft  the  whole  head  of  a  large 
tree  at  once  are  best  aware  of  the  great  difficulty  in  the  common 
mode  of  getting  the  grafts  to  take  on  the  side  limbs. 

"  One  of  these  large  trees  so  treated,  is  probably  more  than 
seventy-five  years  old,  and  has  now  an  entirely  new  and  vigorous 
head,  grafted  with  this  excellent  variety.  When  I  began  with  it, 
the  fruit  was  only  fit  for  cider,  and  it  was  questionable  whether  the 
tree  should  not  be  cut  down.  By  grafting  it  in  this  manner,  I  have 
added  surprisingly  to  its  value.  Two  years  ago  (the  bearing  year), 
I  obtained  from  it  ten  bushels  of  apples  ;  last  year  eight  bushels ; 
and  this  year  (only  six  years  from  the  time  I  began  to  graft  it),  I 
gathered  twenty-eight  and  a  half  bushels  of  excellent  fruit ! 

"  I  consider  this  tree  now  worth  one  hundred  dollars  ;  the  cost 
of  grafting  it  was  about  five  dollars  ;  and  the  latter  was  all  repaid 
two  years  ago — the  first  season  the  grafts  bore  fruit." 

The  bearing  year  of  apple-trees  which  yield  excessive  crops,  is 
only  every  alternate  year  ;  but  by  thinning  out  a  large  portion  of  the 
fruit  while  yet  small,  the  exhaustion  will  not  be  so  great  as  to  ren- 
der the  tree  barren  the  second  season,  and  it  will  bear  annually. 
By  picking  off  all  the  young  fruit,  the  bearing  year  may  be  entirely 
changed,  or  one  bough  may  be  made  to  bear  one  year,  and  another 
bough  the  second  year. 

Depredators.    The  inse6l  enemies  of  the  apple  have  been  already 
described.     Mice,  which  sometimes  girdle  and  destroy  young  trees, 
especially  such  as  are  negle6led  and  allowed  to  grow  in  grass,  may  be 
excluded  by  a  small  mound  of  earth,  thrown  up  about  ten  inches 
high  around  the  stems   late   in   autumn.     This   earth 
should  be   compa6l  and  smooth,  and   not   consist  of 
turf,   which   is   liable    to   cavities,  inviting   instead   of 
repelling    these    depredators.      Fig.    243    shows    the 
mode  of  performing   this    operation.      If  well   done, 
it  has  never  failed   to   prote6l   the   trees.     One   man 
will  go  over  some  hundreds  in  a  day.     In  the  follow- 
ing spring  this  earth  is  again  levelled. 
Fig-  243-—       Rabbits    are    excluded   by   placing   peeled  bark   or 
Ing'up  'trees  Stiff  painted  paper  around  the  stems  :    or,  easier,  by 
%ominic2  nibbing  fresh  blood  upon  the  bark  every  few  weeks 
during  winter,  which  may  be   done  by  using  a  piece 
of  fresh  liver  for  this  purpose. 


Dwarf  Apples.  1 87 


CHANGES  WROUGHT  BY   CLIMATE   AND   SOIL. 

This  subje6t  has  been  treated,  as  applied  to  fruits  generally,  in  a 
former  part  of  this  work ;  a  few  brief  remarks  on  the  variations  in 
the  apple  may  be  interesting. 

The  winter  apples  of  the  northern  states,  when  cultivated  further 
south,  are  changed  to  autumn  apples  ;  and  as  far  south  as  Georgia, 
some  of  our  good  keepers  ripen  nearly  by  the  end  of  summer.  The 
Baldwin  and  Rhode  Island  Greening,  at  Cincinnati  and  at  St.  Louis, 
cease  to  be  winter  fruits.  There  are  few  or  none  of  the  northern 
apples  which  succeed  well  as  keepers  as  far  south  as  Carolina. 
This  is  owing  to  the  long  southern  summers.  It  has  been  found 
that  varieties  originated  in  the  southern  states  are  generally  best 
adapted  to  the  climate  of  that  region. 

Some  varieties  are  greatly  influenced  by  a  change  of  climate,  and 
others  but  shghtly.  The  Ribston  Pippin,  so  excellent  at  Montreal, 
is  of  httle  value  a  few  degrees  further  south.  The  Rhode  Island 
Greening  and  the  Roxbury  Russet,  on  suitable  soils,  throughout 
New  York  and  New  England,  present  the  same  chara6teristics  of 
flavor  and  appearance ;  the  Baldwin,  so  fine  at  the  east,  greatly 
deteriorates  in  northern  Ohio  ;  and  the  Belmont,  which  has  been  pro- 
nounced the  most  valuable  of  all  apples  at  Cleveland,  is  unworthy 
of  cultivation  at  Cincinnati.  These  changes,  in  the  latter  instances, 
may  perhaps  be  ascribed  to  a  difference  in  soil ;  and  the  application 
of  special  manures,  as  lime,  potash,  etc.,  on  those  unfavorable  soils, 
has  improved  the  quality.  The  periods  of  ripening,  given  in  the 
following  pages,  are  intended  to  apply  to  the  northern  states.  A 
difference  of  about  two  or  three  weeks  exists  between  fruits  culti- 
vated at  Boston  or  Rochester,  and  in  central  Ohio  and  southern 
Pennsylvania,  and  other  differences  of  latitude  nearly  in  the  same 
ratio. 

DWARF  APPLES. 

For  summer  and  autumn  sorts,  dwarf  apples  are  valuable  in  afford- 
ing a  supply  to  families.  They  begin  to  bear  in  two  or  three  years 
from  setting  out,  and  at  five  or  six  years,  if  well  cultivated,  will 
afford  a  bushel  or  so  to  each  tree.  A  portion  of  a  garden  as  large 
as  the  tenth  of  an  acre,  may  be  planted  with  forty  or  fifty  trees, 
without  crowding.  All  the  different  varieties  of  the  apple  may  be 
made  Dwarfs  by  working  on  the  Paradise  or  Doucain  stock — the 
former  are  smaller  and  bear  soonest ;  the  latter  are  larger  and  ulti- 


1 88 


Apples. 


mately  afford  the  heaviest  crops.  Among  the  handsomest  growers 
as  dwarfs,  are  Red  Astrachan,  Jersey  Sweet,  Porter,  Baldwin,  Dyer, 
Summer  Rose,  Benoni,  and  Bough. 


VARIETIES. 

SYNOPSIS   OF  ARRANGEMENT. 

Division  I.    Summer  Apples. 

Class  I.     Sweet  Apples. 

Sedlion    I.     Color  striped  with  red. 
Sedlion  II.     Color  not  striped. 

Class  II.     With  more  or  less  acidity. 

Section    I.     Color  striped  with  red. 
Se6tion  II.     Color  not  striped. 

Division  II.    Autumn  Apples. 

Class  I.     Sweet  Apples. 

Sedlion    I.     Color  striped  with  red. 
^  Se6lion  II.     Color  not  striped. 

Class  II.     With  inore  or  less  acidity. 

Se6tion    I.     Color  striped  with  red. 
Section  II.     Color  not  striped. 


Division  III.    Winter  Apples. 

Class  I.     Sweet  Apples. 

Se6tion    I.     Color  striped  with  red. 
Se6lion  II.     Color  not  striped. 

Class  II.     With  more  or  less  acidity. 

Section    I.     Color  striped  with  red. 
Se6lion  II.     Color  not  striped. 

The  chara6leristics  which  constitute  these  divisions  and  subdivi- 
sions, are  not  in  all  cases  perfe6lly  distindl.  Summer  apples  gradu- 
ally pass  into  autumn,  and  autumn  into  winter  apples.  A  few,  but 
the   number  is   extremely  small,   possess   nearly  a  neutral  flavor 


Summer — Sweet — Not  Striped,  189 

between  a  dead  sweetness  and  slight  acidity.  Again,  apples  classed 
with  those  that  are  striped,  sometimes  present  a  nearly  unilbrm 
shade  of  red  ;  and,  in  rare  instances,  the  brown  cheek  of  a  green  or 
yellow  variety  exhibits  faint  stripes. 

But  these  may  be  regarded  rather  as  exceptions  to  general  cha- 
racters, which  are  on  the  whole  as  clearly  defined  as  any  other  dis- 
tinctive points  of  the  different  varieties.  ControUing  circumstances 
will  produce  changes  in  all  fruits,  and  descriptions  are  not  founded 
on  extreme  exceptions,  but  on  average  characteristics. 

The  SIZE  is  designated  by  comparison  ; — for  example,  the  Swaar 
and  Baldwin  are  large;  Herefordshire  Pearmain  and  Tallman 
Sweeting  are  mediu7nj  English  Golden  Pippin  and  Lady  Apple  are 
small.  Qualifying  terms  give  a  more  precise  meaning — as  the  Fall 
Pippin  and  Monstrous  Pippin,  are  very  large;  Hawley  and  Dutch 
Mignonne,  are  quite  large;  Bullock's  Pippin  and  Early  Strawberry 
are  rather  small;  and  the  Siberian  Crab  is  very  small. 


DIVISION    I.— SUMMER  APPLES. 

Class  I. — Sweet  Apples. 

Se6lion  I. — Striped  with  red. 

Foster.  Large,  roundish,  indistinctly  striped  pale  red  on  yellow; 
stalk  short,  calyx  open,  basin  deep,  ribbed,  sweet,  rich.  Aug. 
Mass.    (Hov.  Mag.) 

Se^ion  II. — Not  striped. 

Golden  Sweet.  Medium  or  rather  large,  roundish,  slightly  flat- 
tened ;  greenish,  becoming  pale  yellow ;  stalk  an  inch  or  more 
long,  slender ;  cavity  acuminate ;  basin  moderate ;  flesh  very 
sweet,  good,  of  moderate  quality.  The  fruit  is  always  fair,  the 
tree  a  free  grower,  and  very  productive.  Buds  large ;  leaves 
sharply  serrate.  Late  in  summer.  Valuable  for  domestic  animals. 
Tender  far  west ;  succeeds  well  south-west. 

HiGHTOP  Sweet.  (Summer  Sweet  of  Ohio,  Sweet  June.)  Rather 
small,  roundish,  regular ;  skin  smooth,  light  yellow  ;  cavity  deep, 
narrow;  calyx  small,  in  a  shallow,  slightly  furrowed  basin  ;  flesh 
yellowish,  very  sweet,  rich.  Tree  upright,  productive.  A  valua- 
ble summer  sweet  apple  at  the  West. 

Manomet.  (Manomet  Sweeting.)  Size  medium,  roundish  ;  yellow, 
with  a  rich  cheek;  stalk  rather  slender,  cavity  shallow;  basin 
shallow,  furrowed;  flesh  tender,  sweet,  rich.  Late  summer. 
Mass. 


igo  Apples. 

Sweet  Bough.  (Large  Yellow  Bough,  Early  Sweet  Bough.) 
Large,  roundish,  remotely  conical-ovate,  sometimes  distin6lly  con- 
ical ;  pale  greenish  yellow,  stalk  one-half  to  an  inch  long,  basin 
narrow,  deep ;  flesh  white,  very  tender,  with  an  excellent  sweet 
flavor.  Ripens  from  the  middle  to  the  end  of  summer.  A  mode- 
rate and  regular  bearer.  Shoots  yellowish,  somewhat  irregular, 
ascending ;  tree  round-headed  ;  leaves  obtusely  crenate. 


Class  IL — With  more  or  less  acidity. 

Section  I. — Striped  with  red. 

American  Summer  Pearmain.  (Early  Summer  Pearmain,  of 
Coxe)  Medium  in  size,  oblong,  slightly  inclining  to  truncate-coni- 
cal ;  nearly  covered  with  fine  broken  streaks  and  dots  of  red ; 
stalk  nearly  one  inch  long  ;  basin  round,  even,  distin6l ;  very  ten- 
der, often  bursts  in  falling,  sub-acid,  flavor  fine.  Continues  to 
ripen  for  several  weeks  in  late  summer  and  early  autumn.  Needs 
good  and  rich  cultivation.  Growth  rather  slow.  This  is  distin6t 
from  the  English  Summer  or  Autumn  Pearmain,  in  its  larger  size, 
higher  red,  more  oblong  form,  and  superior  quality. 

Aromatic  Carolina.  Large,  oblate-conic,  oblique,  pale  red  with  a 
heavy  bloom  ;  flesh  tender  and  melting,  flavor  aromatic  and  excel- 
lent.    July.     Tree  spreading.     An  abundant  bearer.     Southern. 

Benoni.  Medium  in  size,  roundish,  sometimes  obscurely  conical ; 
deep  red  on  rich  yellow,  in  distin6l  broken  stripes  and  dots  ; 
stalk  half  an  inch  long ;  basin  small ;  flesh  yellow,  tender,  rich,  sub- 
acid, "very  good."  Late  summer.  Tree  ere6t,  good  bearer. 
Has  not  succeeded  well  in  all  locaHties.  A  native  of  Dedham, 
Mass. 

Carolina  Red  June.  (Red  June,  Blush  June.)  Size  medium, 
oblong,  very  red,  flesh  white,  tender,  juicy,  sub-acid,  with  a 
sprightly,  agreeable  flavor  ;  quite  early,  and  continues  to  ripen  for 
four  weeks,  and  will  keep  long  after  ripe  for  a  summer  apple  ;  pro- 
fitable for  market.  The  tree  a  fine  ere6t  grower,  very  hardy,  bears 
young  and  abundantly.  The  most  valuable  early  apple  in  north- 
ern Illinois  and  adjacent  region.     Hardy  at  the  West. 

Early  Joe.  Size  medium  or  rather  small;  oblate,  sometimes 
obscurely  approaching  conical ;  smooth  and  regular  ;  color,  with 
numerous  short,  broken,  red  stripes  on  yellow  ground,  a  nearly 
uniform  deep  red  to  the  sun,  with  conspicuous  white  specks  ;  stem 
three-fourths  of  an  inch  long,  rather  thick ;  cavity  shallow,  acute  ; 
basin  small,  even  ;  flesh  fine  grained,  very  tender,  slightly  crisp, 
juicy,  sub-acid,  spicy,  quality  "  best."  Ripens  the  last  two  weeks 
of  summer.  Shoots  dark,  growth  slow.  A  profuse  bearer. 
Origin,  East  Bloomfield,  N.  Y. 


Summer — Acid — Striped.  191 


Fig.  244. — Early  Joe, 

Early  Pennock.  Fruit  large,  roundish,  conical,  striped  bright  red 
on  greenish  yellow ;  stem  long ;  cavity  deep ;  irregular  ;  flesh 
yellowish  white,  rather  coarse,  sub-acid,  of  rather  poor  quality. 
Esteemed  at  the  West  for  its  hardiness  and  produ6liveness. 
Aug.  and  Sept. 

Early  Red  Margaret.  Rather  small  round-ovate,  striped  with  dull 
red,  somewhat  russeted ;  stalk  half  an  inch  long,  thick ;  basin 
plaited,  narrow,  very  shallow ;  flesh  sub-acid,  tender,  good  when 
fresh ;  ripens  at  wheat  harvest,  scarcely  earlier  than  Early  Har- 
vest.    Shoots  eredt,  downy,  moderate  bearer. 

Early  Strawberry.  (American  Red  Juneating,  of  Manning) 
Rather  small,  roundish,  varying  to  round-ovate,  and  sometimes 
quite  conical ;  surface  indistinaly  and  finely  striped  with  bright 
and  deep  red,  tinging  faintly  the  flesh ;  stalk  slender,  three-quar- 
ters to  an  inch  and  a  half  long ;  basin  small  and  narrow ;  flesh 
white,  tender,  sub-acid,  rather  brisk,  pleasant,  not  very  rich. 
Ripens  one  to  three  weeks  later  than  Yellow  Harvest.  Growth, 
very  eredl ;  leaves  ere6t,  finely  crenate.  Produdtive.  Good  in  all 
localities. 

Fourth  of  July.  Above  medium,  roundish  oblate,  often  slightly 
conic,  striped  red  on  pale  yellow,  with  a  white  bloom.  Flesh 
yellowish,  tender,  rather  acid,  of  moderate  quality.  Ripens  very 
early,  productive.  Valuable  for  cooking  and  profitable  for  mar- 
ket.    Cultivated  at  the  West,  of  foreign  origin. 

Foundling.  Rather  large,  oblate-conic,  ribbed ;  striped  red  on 
yellowish  green;  stalk  short,  slender,  cavity  large,  basin  small, 


192 


Apples. 


furrowed;    flesh    yellow,  tender,  with  a  rich,  sub-acid    flavor 
Mass. 


Fig.  245. — Early  StrHwherry. 


Garden  Royal.  Below  medium,  roundish,  slightly  flattened  at  ends, 
even  and  regular  ;  surface  with  small,  broken,  red  stripes  on  yel- 
low ground,  deep  red  to  the  sun ;  stalk  short,  or  half  to  three- 
fourths  of  an  inch  long,  slender,  cavity  acute  ;  calyx  large,  open  ; 
basin  very  shallow  ;  flesh  yellowish-white,  exceedingly  tender,  and 
fine  grained  ;  flavor  mild,  sub-acid,  fine.  A  poor  grower,  but  a 
first-rate  dessert  fruit.     Late  summer.     Origin,  Sudbury,  Mass. 

Hocking.  (Townsend.)  Rather  large,  striped  red  on  yellow  ;  cavity 
wide  ;  basin  shallow,  slightly  ribbed  ;  flesh  fine  grained,  tender, 
mild  sub-acid.  Aug.  An  upright,  vigorous,  produ6live  tree. 
Valued  at  the  West. 

yulian.  (Julin.)  Fruit  medium,  roundish,  conical ;  calyx  small  in 
a  narrow  basin,  stem  short  in  a  moderate  cavity ;  striped  with  fine 
red  on  yellowish  white;  flesh  white,  tender,  and  fine  flavored. 
One  of  the  finest  summer  apples  at  the  South,  where  it  ripens  at 
midsummer. 

Klaproth.  Size  medium,  oblate  ;  streaked  and  stained  with  red  on 
greenish  yellow ;  stalk  short,  cavity  deep  ;  basin  wide,  even ;  flesh 


Summer — A  cid — Striped.  1 93 

white,  crisp,  with  a  pleasant  sub-acid  flavor.  Tree  a  strong 
grower  and  great  bearer.  Fruit  bears  carriage  well  and  promises 
to  become  a  good  market  sort.     Lancaster  co.,  Penn.     Aug.  to  Oct. 

Sops  of  Wine.  Medium  size,  round-ovate,  dark  red ;  stalk  long, 
slender  ;  flesh  white,  often  stained  red,  moderately  juicy,  sub-acid, 
of  good  flavor.  Valuable  for  its  free  growth  and  fair  fruit.  Late 
summer.  The  Sapson  is  smaller,  firmer  in  flesh,  and  less  valua- 
ble. 

Summer  Hagloe.  Size  medium,  roundish-oblate  ;  streaked  with 
bright  red  on  yellow  ground  ;  stalk  rather  short  and  thick  ;  flesh 
very  soft,  rich,  of  fine  quality.  Ripens  at  the  end  of  summer — an 
excellent  cuhnary  variety.  Shoots  dark,  strong,  thick;  terminal 
buds  very  large. 

This  is  wholly  distin<5l  from  the  Hagloe  Crab^  a  late,  small,  ill-shaped, 
ovate  fruit,  cultivated  only  for  cider. 

Summer  Queen.  Rather  large,  roundish-conical,  somewhat  ribbed ; 
striped  with  bright  red  on  rich  yellow  ground  ;  stalk  an  inch  and 
a  half  long  ;  cavity  small,  acute  ;  basin  small,  furrowed  ;  flesh  yel- 
lowish, rather  acid,  spicy,  very  rich.  Fine  for  cooking.  Late 
summer.  Good  on  warm,  sandy  soils,  poor  on  cold  clay.  Shoots 
light  colored,  leaves  finely  crenate.     Hardy  far  west. 

Summer  Rose.  (Woolman's  Early,  Lippincott's  Early,  Woolman's 
Striped  Harvest.)    Medium  or  rather  small,  roundish-oblate ;  yel- 


Fig.  246. — Summer  Rose. 

iowish,  blotched,  and  streaked  with  red  ;  stalk  rather  short ;  basin 
round,  slightly  plaited ;  flesh  very  tender,  slightly  crisp,  texture 

9 


194 


Apples. 


fine,  mild  sub-acid,  juicy,  excellent.  Begins  to  ripen  with  wheat 
harvest,  and  continues  a  month.  Better  in  quality  for  the  table 
than  Early  Harvest,  but  less  produ6live,  and  too  small  for  general 
value. 

Williams'  Favorite.  (Williams,  Williams'  Red,  Williams'  Favor- 
ite Red.)  Size  medium,  sometimes  rather  large  ;  oblong-ovate, 
remotely  conical,  very  smooth ;  color  mostly  fine  dark  crimson 
stripes  ;  stalk  three-quarters  to  one  inch  long,  enlarged  at  inser- 
tion, cavity  shallow ;  basin  small  and  shallow,  even,  or  somewhat 
ribbed ;  flesh  yellowish  white,  moderately  juicy,  with  sometimes  a 


Fig.  247. —  Williams^  Favorite. 

tinge  of  red  near  the  surface,  mild,  agreeable,  fine.  Ripens  for 
several  weeks  late  in  summer.  Its  handsome  appearance  has 
partly  contributed  to  its  high  reputation.  Requires  a  rich  soil  and 
good  cultivation.     Origin,  Roxbury,  Mass. 


Se6lion  II. — Not  striped. 

Calebs  Quince,  Large,  oblate,  conical,  ribbed,  yellow  ;  mellow  when 
ripe,  noild,  rich,  high  quince  flavor.  Cooks  well  before  ripe. 
Produ6live.     New  England.     Hardy  far  west. 


Summer — Acid — Not  Striped.  195 

Early  Harvest.  (Yellow  Harvest,  Prince's  Harvest,  Early 
French  Reinette,  July  Pippin.)  Size  medium,  roundish,  usually 
more  or  less  oblate,  smooth  ;  bright  straw  color,  when  ripe  ;  stalk 
rather  short  and  slender  ;  calyx  moderately  sunk  ;  flesh  nearly 
white,  flavor  rather  acid,  fine.     Ripens  at  wheat  harvest,  and  for 


Fig.  2\Z.-^Early  Harvest, 

three  weeks  afterwards.  Shoots  ere6l,  slightly  diverging,  straight, 
often  forked.  Produ6tive.  Needs  rich  cultivation  to  be  fine. 
Good  throughout  the  northern  states  and  south-west,  tender 
north-west. 

Garretson's  Early.  Size  medium,  roundish-oblate  ;  skin  greenish 
yellow  with  numerous  dots  ;  stalk  short,  cavity  shallow ;  basin 
small,  furrowed  ;  flesh  white,  crisp,  tender,  sub-acid,  "  very  good." 
July  and  Aug.     Tree  vigorous,  produ6live. 

Horse.  Large,  varying  from  oblate  to  oval,  ribbed,  yellow ;  stalk 
short ;  cavity  and  basin  shallow  ;  flesh  yellow,  rather  coarse,  sub- 
acid. Tree  vigorous,  productive,  valued  at  the  South  and  West 
as  a  summer  cooking  and  drying  apple. 

Kirkbridge  White.  (Yellow  June.)  Size  medium,  oval,  tapering  to 
apex  and  base,  equally  blunt  at  ends  with  broad  ribs ;  smooth, 
pale  yellow ;  stem  short ;  cavity  and  basin  very  narrow ;  flesh 
very  tender,  fine  grained,  with  a  moderately  "good"  sub-acid 
flavor.  Ripens  soon  after  Early  Harvest  and  for  six  weeks. 
Tree  a  slow  grower,  but  a  great  and  early  bearer  ;  valuable  at  the 
West.     Too  tender  for  long  transportation. 


196  Apples, 

Lyman's  Lar^e  Summer.  Large,  roundish,  flattened  at  ends  ;  pale 
yellow  ;  sub-acid,  high  flavored,  rather  fine  in  quality.  Ripens  at 
the  end  of  summer.     Tree  a  poor  bearer  until  large.     Conn. 

Primate.  Above  medium  in  size,  roundish-conical,  somewhat 
ribbed,  light  green,  becoming  light  yellow,  often  with  a  slight 
blush  ;  fine  grained,  very  juicy,  with  a  very  agreeable,  mild,  sub- 
acid flavor.  Ripens  for  several  weeks  through  the  latter  part  of 
summer.     Valuable.     Western  New  York. 

Red  Astrachan.  Rather  large,  sometimes  quite  large,  roundish- 
oblate,  slightly  approaching  conical,  rather  smooth ;  nearly 
whole  surface  brilliant  deep  crimson,  with  a  thick  bloom  like 
a  plum ;  stalk  one-half  to  three-fourths  of  an  inch  long ; 
calyx  in  a  small  sHghtly  uneven  basin  ;  flesh  white,  rather  crisp  ; 
good,  rather  acid,  slightly  austere.  A  few  days  after  Early  Har- 
vest. Excellent  for  cooking.  Shoots  stout,  dark  brown,  diverg- 
ing and  ascending ;  leaves  broad.  This  apple,  although  of 
second-rate  flavor,  is  rendered  by  its  earliness  and  very  handsome 
and  fair  appearance,  by  the  vigor  and  produdliveness  of  the  tree, 
and  its  excellent  culinary  quaHties,  worthy  of  general  cultivation. 
It  should  be  picked  a  few  days  before  ftilly  mature.  Hardy  far 
west. 

Sine  Qua  Non.  Size  medium,  roundish,  inclining  to  conical ; 
smooth,  pale  greenish  yellow,  shaded  with  reddish  brown  to  the 


Fig.  249. — Sine  Qua  Non. 

sun ;  stalk  quite  slender,  nearly  an  inch  long ;  basin  smooth  or 
very  slightly  plaited ;  flesh  greenish  white,  fine  grained,  delicate 


Autumn — Sweet — Not  Striped.  197 

very  tender,  moderately  juicy,  of  a  fine,  agreeable,  sub-acid  flavor. 
Shoots  greenish  yellow,  growth  slow.  Ripens  two  weeks  after 
Early  Harvest.     Origin,  Long  Island. 

Summer  Pippin.  (Sour  Bough.)  Rather  large,  oblong,  oval,  irre- 
gular ;  skin  pale  yellow,  with  greenish  dots  and  a  crimson  blush  ; 
stalk  variable,  deep  set ;  basin  abrupt,  furrowed  ;  flesh  white,  ten- 
der, with  a  pleasant  sub-acid  flavor.  End  of  summer.  A  regular 
handsome  grower  and  good  bearer.     Westchester  co.,  N.  Y. 

Trenton  Early.  Size  medium,  roundish-oblate,  ribbed ;  color  yel- 
lowish, somewhat  marked  with  green ;  surface  smooth,  cavity 
wide,  basin  furrowed  ;  flesh  light,  tender,  with  a  pleasant  sub-acid 
flavor.     Late  summer.     Valued  at  the  West. 

White  Juneating.  Small,  round,  sometimes  slightly  oblate,  smooth, 
very  regular ;  pale  greenish  yellow,  or  light  yellow  ;  very  thin 
russet  round  the  stalk ;  stalk  slender,  three  quarters  of  an  inch 
long,  set  shallow  ;  basin  very  shallow  ;  tender,  sub-acid,  not  rich, 
becoming  dry.  Ripens  a  little  before  Yellow  Harvest.  Growth 
upright,  rather  stout.  Productive.  For  cooking  only.  Old 
English  sort. 

The  May  apple,  of  Virginia,  is  a  fruit  similar  to  or  identical  in  cha- 
racter and  quality  with  the.  White  Juneating,  where  it  ripens  about 
the  first  of  summer,  bearing  every  year.  Large  quantities  are 
sent  to  Baltimore  for  tarts. 

Warjield.  Medium,  very  round,  fair,  with  a  light  blush;  tender, 
pleasant  acid  ;  may  be  used  for  cooking  in  July  when  two-thirds 
grown.  An  excellent  late  summer  market  apple.  Introduced  by 
S.  Foster,  Muscatine,  Iowa. 


DIVISION   II.— AUTUMN   APPLES. 

Class  I. — Sweet  Apples. 

Se6lion  I. — Striped  with  red. 

Jersey  Sweeting.  Size  medium  ;  round-ovate,  often  oblong-ovate, 
somewhat  conical ;  thickly  striped  with  fine  red  on  greenish  yel- 
low ;  stalk  one-half  to  an  inch  long ;  cavity  rather  irregular ; 
basin  wrinkled,  distindl ;  flesh  whitish,  very  sweet,  juicy  and  ten- 
der, good  flavor.  Succeeds  well  in  most  locahties.  Early  and 
mid-autumn — immediately  follows  Golden  Sweet.  Shoots  stout, 
short  jointed  ;  leaves  crenate-serrate. 

Richmond.  Large,  roundish-oblate,  slightly  ribbed ;  splashed  and 
striped  with  crimson  on  yellow  ground,  with  numerous  dots  ;  stalk 
short,  cavity  large  ;  calyx  large,  open  ;  basin  large,  furrowed  ;  flesh 
white,  tender,  sweet,  rich.     Late  autumn.     Origin,  Sandusky,  Ohio. 


198  Apples. 


Section  II. — Not  striped. 

Autumnal  Swaar.  (Sweet  Swaar.)  Large,  oblate,  sometimes  very 
slightly  ribbed  ;  rich  yellow  ;  stalk  an  inch  or  more  long,  varying 
from  long  and  slender,  to  thick  and  fleshy  at  insertion  ;  cavity  and 
basin  wide  and  slightly  ribbed  ;  flesh  tender,  yellowish,  not  juicy, 
with  a  very  sweet,  spicy,  agreeable  flavor.  Mid-autumn.  Growth 
vigorous,  shoots  diverging,  tree  spreading.  A  large,  roundish- 
conical  apple,  with  a  good,  mild,  sub-acid  flavor ;  is  grown  under 
this  name  at  the  West. 

Autumn  Sweet  Bough.  (Autumn  Bough,  Fall  Bough,  Late  Bough, 
Philadelphia  Sweet.)  Size  medium,  conical,  angular ;  pale  yellow ; 
stalk  slender,  deep  set ;  basin  deep,  furrowed  ;  flesh  white,  tender, 
with  a  very  good  flavor.  Early  autumn.  Tree  vigorous  and  pro- 
du6live. 

Haskell  Sweet.  Large,  oblate,  regular,  greenish,  a  warm  brown 
cheek ;  stalk  one-half  to  three-fourths  of  an  inch  long,  moderately 
sunk  ;  basin  rather  deep,  nearly  even,  flesh  tinged  with  yellowish 
brown,  very  tender,  sweet,  good. 

Lyman's  Pumpkin  Sweet.  Very  large,  roundish,  ribbed  most 
towards  the  stalk ;  pale  green  ;  stalk  short ;  calyx  small,  basin 
abrupt ;  flesh  white,  sweet,  tender,  not  juicy,  of  moderate  quality. 
Ripens  through  autumn,  into  winter.     A  valuable  culinary  sort. 

MuNSON  Sweet.  Size  medium,  oblate,  smooth,  and  regular ;  pale 
yellow,  with  a  brown  blush  ;  stalk  short,  in  a  broad  cavity  ;  calyx 
in  small  basin  ;  flesh  yellowish  white,  tender,  with  a  very  good, 
sweet  flavor.  Tree  a  strong  grower  and  uniform  bearer.  Last 
half  of  autumn.     A  valuable  sweet  apple. 

Pumpkin  Russet.  (Sweet  Russet.)  Large,  round,  slightly  flattened, 
yellowish  green,  partly  russeted ;  cavity  wide,  shallow ;  basin 
small ;  flavor  rich  and  sweet.  Through  autumn.  Distin6t  from 
the  Sweet  Russet  cultivated  through  western  New  York,  which  is 
a  more  conical  fruit. 

Summer  Sweet  Paradise.  Large,  roundish,  sometimes  remotely 
oblong,  and  slightly  flattened  at  the  ends,  regular,  pale  green ; 
stalk  rather  thick,  three-quarters  of  an  inch  long ;  basin  large, 
distin6l ;  flesh  tender,  sweet,  rich,  aromatic.  Ripens  first  of 
autumn.  Shoots  spreading,  leaves  sharply  serrate.  Origin, 
Penn. 

This  is  totally  distin<5l  from  the  Dwarf  Paradise,  used  for  stocks, 
which  bears  a  small,  poor,  sweet,  summer  fruit. 

Tifft  Sweeting.  Medium  in  size,  flat,  greenish  yellow,  with  russet 
network,  and  a  warm,  light  brown  cheek  ;  stalk  one  inch  long, 
cavity  wide,  obtuse  ;  flesh  yellowish,  rich,  sweet,  fine  in  flavor.  A 
light  bearer.     New  England. 


Autumn — Acid — Striped.  199 

Class  II. — With  more  or  less  Acidity. 

Se£lion  I. — Striped  with  red. 

Alexander.  Very  large,  conical,  flattened  at  base,  regular ;  streaked 
with  bright  red  on  greenish  yellow  ;  stalk  small,  cavity  rather 
deep  ;  calyx  large,  basin  deep,  even  ;  flesh  rather  crisp,  sub-acid  ; 
a  coarse  sort,  only  for  cooking.  A  moderate  or  poor  bearer. 
Late  autumn.     Very  showy,  its  only  recommendation.     Russian. 

Bachelor.  (King.)  Large,  roundish-oblate,  striped  with  light  and 
dark  red  on  yellow ;  stalk  short,  cavity  wide,  basin  slightly  fur- 
rowed, deep  ;  flesh  tender,  fine  grained,  rather  light,  mild,  sub-acid, 
juicy,  agreeable,  good.  Ripens  latter  part  of  autumn.  A  valuable 
fruit  at  the  South.     May  prove  Equinetely. 

Beauty  of  Kent.  Very  large,  roundish,  somewhat  flattish-conical, 
fair,  smooth,  and  rather  obtuse  ;  nearly  the  whole  surface  striped 
with  rich  purplish  red ;  stalk  three-fourths  to  an  inch  and  a  half 
long,  slender,  cavity  acuminate  ;  calyx  small,  basin  deep,  narrow  ; 
flesh  tender,  slightly  sub-acid,  of  rather  poor  flavor.  One  of  the 
most  beautiful  and  magnificent  in  appearance  of  all  apples,  but  of 
little  or  no  value,  except  for  cooking.  Late  autumn.  Growth 
strong  and  upright,  shoots  dark.     EngHsh. 

Bonum.  Large,  oblate,  red  ;  basin  and  cavity  shallow  ;  stem  medial 
length  ;  flesh  yellow,  sub-acid,  rich,  delicious.  An  early  and 
abundant  bearer.     North  Carolina. 

Buckingham.  (Red  Winter  Queen  of  Va.,  Buncombe.)  Large, 
conic,  angular,  crimson  on  greenish  yellow  ;  cavity  large,  stalk 
short,  basin  large,  irregular ;  flesh  tender,  with  a  rich,  sub-acid, 
excellent  flavor.     Late  autumn.     Ohio  Valley  and  South. 

Carnation.  W.  N.  White,  of  Ga.,  gives  the  following  description  of 
this  apple  : — Medium  size  ;  a  dehcious,  sub-acid  apple,  fully  first 
rate  ;  dark  red,  splashed  with  russet ;  flesh  white,  brittle,  and 
very  juicy ;  both  stalk  and  calyx  are  sunk  in  deep  depressions  ; 
no  autumn  apple  is  superior.     Ripe  Aug.  loth. 

Clyde  Beauty.  Large,  roundish-conical,  slightly  ribbed,  striped  and 
mottled  red  on  greenish  yellow ;  stem  short,  slender,  deep  set, 
basin  furrowed  ;  flesh  white,  fine  grained,  sub-acid.  Late  autumn. 
Wayne  co.,  N.  Y. 

Chenango  Strawberry.  (Frank,  Buckley,  Jackson,  Sherwood's  Favo- 
rite, Strawberry.)  Rather  large,  oblong-conic,  angular  ;  striped  and 
splashed  with  light  crimson  on  whitish  yellow  ground  ;  cavity  nar- 
row and  deep ;  basin  narrow ;  flesh  white,  very  tender,  with  a 
pleasant,  mild,  sub-acid  flavor.  Sept.,  Oct.  Growth  upright, 
vigorous,  shoots  light  colored.     Origin,  Chenango  co.,  N.  Y. 

Cooper.     Rather  large,  round  oblate,  sides  unequal,  greenish  yellow 


200  Apples. 

and  pale  red ;  stalk  slender,  deep  set ;  basin  deep ;  flesh  crisp, 
juicy,  pleasant,  but  not  very  high  flavor.  Mid-autumn.  Culti- 
vated in  Central  Ohio. 

Cornell's  Fancy.  Rather  large,  oblong  conic  ;  shaded  and  splashed 
red  on  yellow ;  stalk  medium,  cavity  large ;  basin  abrupt,  fur- 
rowed ;  flesh  white,  tender,  with  a  pleasant  sub-acid  flavor.  Sept. 
Cultivated  and  valued  in  Central  Penn. 

Doctor.  (De  Witt.)  Medium  in  size,  or  large ;  regular,  oblate  ;  yel- 
low, clouded  and  streaked  with  red;  stalk  and  calyx  deep  set; 
flesh  breaking,  tender,  aromatic,  brisk,  fine  flavor.  Late  autumn 
and  early  winter.  Succeeds  well  in  Pennsylvania  and  Ohio  ;  less 
esteemed  further  north.     Origin,  Pennsylvania. 

Duchess  of  Oldenburgh.  Medium  or  rather  large,  roundish,  a 
little  flattened  at  the  ends  ;  light  red  in  broad  broken  stripes  and 
splashes  on  yellow  ground ;  stem  short,  in  an  acuminate  cavity ; 
basin  deep  and  narrow ;  flesh  yellowish  white,  sub-acid,  very 
handsome.  Good  for  cooking.  Early  autumn.  Shoots  dark, 
ascending.  Very  hardy.  Succeeds  well  at  the  West  and  North. 
The  strong  growth  of  the  tree,  its  early  bearing  and  endurance  of 
severe  winters,  and  the  fair  and  handsome  appearance  of  the 
fruit,  render  it  one  of  the  most  valuable  sorts  for  the  West. 

Fairbanks.  Size  medium,  rather  oblate,  inclining  to  conic ;  skin 
light  yellow,  striped  with  red,  with  patches  of  russet ;  stem  long, 
set  in  a  broad  and  shallow  cavity ;  flesh  yellowish,  juicy,  with  a 
rich  sub-acid  and  vinous  flavor.  September  and  October.  Ori- 
gin, Winthrop,  Maine. 

Fall  Seek-no-further.  Very  large,  oblate ;  shaded  and  striped  with 
red  on  yellow ;  stalk  long ;  cavity  large,  russetted ;  basin  broad, 
uneven  ;  flesh  whitish,  tender,  pleasant,  sub-acid.  Productive. 
Conn. 

Fall  Wine.  Medium  to  large,  roundish-oblate ;  color  a  rich  red, 
faintly  striped  on  a  rich  yellow  skin  ;  stem  slender  ;  flesh  yellow, 
crisp,  tender,  juicy,  with  a  mild,  rich,  scarcely  sub-acid  flavor. 
Mid-autumn  till  winter.  Succeeds  best  in  the  West — often  scab- 
by at  the  East. 

Fameuse.  (Snow-apple,  Pomme  de  Neige.)  Medium  in  size, 
round,  often  oblate,  even ;  handsomely  striped  and  blotched  with 
fine  deep  red  on  whitish  ground — where  much  exposed,  a  deep, 
nearly  uniform  red  ;  stalk  three-fourths  of  an  inch  long,  slender  ; 
cavity  small ;  basin  quite  small,  slightly  wrinkled ;  flesh  very 
white,  juicy,  sub-acid,  a  little  spicy,  exceedingly  pleasant,  but  not 
very  rich.  Late  autumn.  Shoots  dark,  diverging,  somewhat  flex- 
uous.  Much  admired  as  a  table  fruit  for  its  handsome  appearance 
and  pleasant,  refreshing  flavor. 


Apples. 


20 1 


Gabriel.  Size  medium,  roundish-ovate,  regular  ;  striped  and  splash 
ed  with  pale  red  on  yellow ;  stalk  slender ;  calyx  and  basin 
small ;  flesh  yellowish,  sub-acid,  of  excellent  flavor. 

Gravenstein.  Rather  large,  roundish,  slightly  oblate,  obtusely 
and  obscurely  ribbed,  surface  a  little  wavy ;  striped  and  splashed 
with  bright  red  on  a  yellow  ground ;  stalk  three-quarters  of  an 
inch  long  ;  cavity  rather  deep  ;  calyx  large  ;  basin  deep,  narrow  ; 
flesh  tender,  juicy,  very  rich,  sub-acid  or  rather  acid,  high  fla- 
vored. Mid-autumn.  Produ6live,  handsome,  and  excellent.  Fine 
m  all  localities.  Shoots  strong,  becoming  smooth  and  shining, 
ascending.     German. 


Fig.  250. — Gravenstein, 


Hurlbut.  Size  medium,  oblate,  conic ;  yellow  striped  with  red ; 
stalk  small ;  cavity  large ;  basin  shallow ;  flesh  white,  crisp,  ten- 
der, with  a  mild  sub-acid  flavor.     Conn. 

Jefferson  County.  Medium,  roundish,  regular ;  striped  and  shaded 
red  on  yellow  ;  cavity  deep  ;  calyx  small ;  basin  deep,  smooth  ; 
flesh  crisp,  tender,  with  a  very  good  mild  sub-acid  flavor.  Late 
autumn.     Tree  vigorous,  produdive.     Jefferson  co.,  N.  Y. 

Jeffries.  Medium  or  rather  large  ;  round  oblate ;  yellow,  red,  and 
deep  red,  striped ;    stalk  very  short,  slender ;   cavity  and  basin 


202  Autumn — Acid — Striped. 

deep ;  flesh  yellowish  white,  remarkably  tender  and  juicy ;  flavor 
very  pleasant.  Ripens  first  of  autumn.  Origin,  West-Chester, 
Penn.     Hardy  far  north. 

"Jewetfs  Red.  (Jewett's  Fine  Red,  Nodhead.)  Medium  or  rather 
large,  roundish,  slightly  oblate ;  striped  red  on  yellow  or  slightly 
greenish  yellow  ground,  with  conspicuous  white  dots  ;  stem  nearly 
an  inch  long ;  cavity  acuminate ;  basin  rather  shallow ;  flesh 
remarkably  tender,  fine  grained,  mild  sub-acid,  slightly  aromatic. 
Mid-autumn  into  winter.  Cultivated  in  the  northern  parts  of 
New  England.     Hardy  at  the  West. 

Kane.  (Cane,  Cain.)  Size  medium,  roundish-oblate,  often  obscure- 
ly conical,  regular ;  surface  fair  and  beautiful,  highly  polished, 
indistin6lly  striped  with  brilliant  light  crimson,  gradually  merging 
into  delicate  blush  color  on  the  shaded  part ;  stalk  often  very 
short ;  cavity  acute,  narrow  ;  basin  regular  ;  flesh  yellowish  white, 
with  a  pleasant,  good  flavor.  Hardly  of  the  highest  quahty,  but 
much  admired  for  its  beauty.  Late  autumn.  A  native  of  Kent 
CO.,  Delaware. 

Late  Strawberry.  (Strawberry,  Autumn  Strawberry.)  Size  me- 
dium ;  roundish,  slightly  conical,  sometimes  faintly  ribbed  ;  nearly 
whole  surface  with  small  broken  streaks  of  light  and  dark  red  ; 
stalk  slender,  about  an  inch  long  ;  basin  ribbed ;  flesh  yellowish 
white,  slightly  fibrous,  very  tender  and  juicy,  with  a  fine,  very 
agreeable,  sub-acid  flavor.  Young  trees  of  remarkably  thrifty 
growth,  leaves  sharply  serrate,  which  at  once  distinguishes  them 
from  the  crenate  leaves  of  the  Early  Strawberry.  Ripens  early  in 
autumn,  and  often  keeps  till  winter.  Very  produ6tive.  One  of 
the  best  early  autumn  apples.     Succeeds  well  in  the  West. 

Leland  Spice.  (Leland  Pippin.)  Large,  roundish,  obscurely  conical, 
slightly  ribbed  ;  whole  surface  with  briUiant  red  streaks  on  yellow 
ground,  dotted  with  yellow  ;  stalk  half  an  inch  long ;  cavity  and 
basin  ribbed ;  flesh  yellowish  white,  sub-acid,  spicy,  rich,  fine. 
October.     Origin,  Sherburne,  Mass. 

Long  Island  Seek-no-further.  Large,  oblate,  conical ;  skin  yellow, 
striped  and  splashed  with  red  ;  flesh  tender,  with  a  good  sub-acid 
flavor.  061.  to  Feb.  An  old  variety.  Tree  productive.  Origin 
unknown. 

Lyscom.  Large,  round,  with  broad,  broken,  distin6l,  pale  red 
stripes,  on  yellowish  or  greenish  yellow  ground ;  stalk  three- 
fourths  of  an  inch  long,  slender ;  calyx  deep  set ;  flesh  fine 
grained,  mild,  slightly  sub-acid,  moderately  rich,  good  flavor. 
Middle  and  late  autumn.     Mass. 

Magnolia.  Size  medium,  oblate-conical ;  striped  and  mottled  with 
crimson  on  yellow;  stalk  short;  cavity  broad,  uneven^  basin 
small ;  flesh  white,  tender,  with  a  brisk  aromatic  flavor.  Growth 
moderate,  productive.     Mid-autumn. 


Apples.  203 

* 
Mangtim.  Medium,  oblate,  slightly  conic,  ribbed ;  shaded  and 
striped  with  red  on  yellow  with  numerous  dots  ;  stalk  small,  in  a 
broad,  russeted  cavity ;  basin  slightly  furrowed ;  flesh  yellow, 
very  tender,  with  a  mild  sub-acid  excellent  flavor.  A  valuable 
Southern  apple.     Tree  thrifty,  produ6tive. 

Melon.  (Watermelon,  Norton's  Melon.)  Medium  or  large,  round- 
ish, often  slightly  conical,  frequently  a  little  irregular  ;  color,  with 
stripes  and  dots  of  bright  red  on  yellow  ground,  or  clear  red  on 
pale  yellow  ;  stalk  an  inch  long,  slender  ;  cavity  acuminate  ;  basin 
deep  ;  flesh  white,  tender,  very  juicy,  fresh,  and  pleasant,  spicy, 
sub-acid  or  slightly  sub-acid,  fine  flavored.  Growth  rather  slow. 
Late  autumn  and  early  winter,  but  often  keeps  longer.  An  excel- 
lent table  apple,  but  a  moderate  bearer.  Origin,  East  Bloomfield, 
N.  Y. 

Melt  in  the  Mouth.  Medium  or  rather  small,  roundish,  slightly 
flattened ;  skin  greenish  yellow,  indistin6tly  striped  and  shaded 
with  red,  with  russet  dots  ;  stalk  short ;  cavity  shallow,  obtuse  ; 
calyx  open  ;  flesh  yellow,  with  a  rich,  aromatic,  rather  acid,  and 
very  good  flavor.     Ripens  through  autumn.     Penn. 

Mexico.  Size  medium,  roundish  ;  striped  light  and  dark  red  ;  stalk 
large  and  long ;  cavity  broad,  shallow,  russeted  ;  calyx  large,  in 
a  narrow  basin;  flesh  whitish  stained  with  red,  tender,  with  a 
very  good  flavor.  A  handsome  New  England  fruit.  Tree  very 
hardy,  produdlive. 

Myefs  Nonpareil.  (Ohio  Nonpareil.)  Large,  roundish,  slightly 
oblate ;  marbled  and  splashed  red  on  yellow ;  cavity  and  basin 
medium ;  flesh  yellowish  white,  with  an  excellent  sub-acid  flavor. 
Autumn.  Growth  strong  and  straight,  forming  a  compa6l  head. 
Produ6live,  and  much  valued  at  the  West. 

Orndorf.  Size  medium,  roundish  ;  slightly  striped  and  shaded  red 
on  yellow ;  stalk  slender ;  cavity  and  basin  deep ;  calyx  open ; 
flesh  yellowish,  crisp,  with  an  excellent  sub-acid  flavor.  A 
moderate  bearer.     061.  and  Nov.     Ohio. 

Rambo.  (Romanite  of  N.  J.)  Size  medium,  oblate,  smooth ; 
streaked  and  marbled  with  dull  yellowish  red  on  pale  yellowish 
ground  ;  dots  large  ;  whitish  ;  stalk  an  inch  long,  rather  slender  ; 
basin  broad,  slightly  plaited  ;  flesh  tender,  rich,  mild  sub-acid, 
fine  flavored,  often  excellent.  Fine  in  nearly  all  localities.  Late 
autumn  and  early  winter.  Known  by  the  erroneous  name  of  Seek- 
no-further  in  Philadelphia  market.     Tender  far  west. 

Republican  Pippin.  Large,  round-oblate ;  striped  with  red  on  a 
mottled  reddish  ground,  greenish  yellow  in  the  shade  ;  stalk  an 
inch  long,  slender ;  cavity  sometimes  with  radiating  russet  rays  ; 
flesh  tender,  sub-acid,  with  a  pleasant,  pecuhar,  somewhat  walnut 
flavor.  Ripens  early  and  mid-autumn,  but  is  a  good  cooking 
apple  in  summer.      Excellent  for  drying.      Tree  a  strong  and 


204  Autumn — Acid — Striped. 

crooked  grower — moderate  bearer.      Origin,    Lycoming  county, 
Penn. 

Ribston  Pippin.  Medium  or  rather  large,  roundish  conical ;  cloud- 
ed and  striped  with  yellowish  red,  on  a  yellow  and  slightly  russet- 
ed  ground  ;  stalk  slender,  often  short ;  cavity  rather  wide  ;  basin 
narrow,  angular ;  flesh  yellow,  crisp,  granular,  juicy,  with  a  very 
rich  and  rather  sharp  or  acid  flavor.  First-rate  as  far  north  as 
Maine,  often  second-rate  further  south  ;  but  its  quality  is  usually 
suffered  to  deteriorate  needlessly  by  remaining  too  long  on  the 
tree.  Late  autumn  and  early  winter.  Shoots  diverging  or 
spreading  ;  buds  and  young  shoots  rather  hoary.     English. 

Richards'  Graft.  (Derrick's  Graft,  Red  Spitzenburgh.)  Rather 
large,  roundish-oblate  ;  striped  red  on  yellow  ;  cavity  large  ;  basin 
deep ;  flesh  fine  grained,  tender,  with  a  refreshing,  sub-acid, 
very  good  flavor.  Sept.  and  061.  Cultivated  on  the  Hudson 
river. 

Shiawasse  Beauty.  Medium,  oblate,  regular,  smooth  ;  deep  bril- 
liant red  on  greenish  yellow  ground ;  stalk  very  short,  deeply 
sunk ;  basin  small,  regular ;  flesh  white,  tender,  crisp,  sub-acid 
and  aromatic.  Oft.  and  Nov.  Resembles  Fameuse,  but  tree  a 
stronger  and  more  upright  grower. 

Smokehouse.  Medium  or  rather  large,  oblate,  regular ;  mottled, 
and  indistindlly  striped  with  red  on  yellow  ground  ;  a  slight  green- 
ish cast  at  the  crown  ;  stalk  one  inch  long,  slender,  cavity  wide, 
acute  ;  basin  rather  distin6t ;  flesh  yellowish  white,  rich,  aromatic, 
fine  sub-acid  flavor.  Mid-autumn  to  winter.  Origin,  Chester  co., 
Penn.     Succeeds  in  the  Middle  States. 

St.  Lawrence.  (Corse's  St.  Lawrence.)  Large,  roundish,  slightly 
oblate,  and  sometimes  a  little  conical,  obtuse,  whole  surface  broad- 
ly and  very  distin6lly  striped  with  very  dark  red,  on  light  green- 
ish yellow  ground  ;  stem  rather  short  and  slender,  cavity  wide  ; 
basin  round,  deep,  with  a  very  obtuse  rim ;  flavor  rather  acid, 
moderately  rich,  agreeable.  A  very  handsome  and  produftive 
apple,  of  good  second-rate  flavor,  ripening  about  mid-autumn. 
Canadian. 

Twenty  Ounce.  (Cayuga  Red  Streak,  Twenty  Ounce  Pippin, 
erroneously.)  Very  large,  roundish,  remotely  conical,  surface 
sometimes  smooth,  often  very  wavy ;  color  striped  rich  yellowish 
red  on  greenish  yellow  or  yellowish  white  ground  ;  stalk  three- 
fourths  inch  long  ;  sub-acid,  rather  coarse,  second  quality.  Very 
showy,  fair,  and  produ6live.  A  profitable  market  sort.  Late 
autumn  and  early  winter.  Growth  in  large  trees  becoming  strag- 
ghng.  Western  New  York.  The  Twenty  Ounce  Pippin  is  a 
large,  green,  third-rate  fruit. 

Vandevere  Pippin.  (Watson's  Vandevere,  Indiana  Vandevere.) 
Large,  oblate,  remotely  conic,  striped  and  blotched  with  light  red 


Apples.  205 

on  yellow ;  stalk  short,  cavity  large  ;  flesh  greenish  yellow,  firm, 
crisp,  brisk  sub-acid.  Culinary.  Western.  Nov.  and  Dec. 
Washington  Strawberry.  Rather  large,  roundish-conic,  slightly 
oblate  ;  striped  and  splashed  with  deep  crimson  on  yellow  ;  cavity 
deep ;  flesh  yellow,  a  little  coarse,  rich,  brisk,  sub-acid.  Growth 
vigorous.     Sept.,  Oct.     Origin,  Washington  co.,  N.  Y. 

Section  II. — Not  striped. 

Bailees  Spice,  Fruit  medium,  roundish-conic,  light  yellow  with  a 
faint  blush  ;  stalk  large,  deeply  set ;  calyx  closed,  basin  moderate  ; 
flesh  fine  grained,  tender,  spicy,  rich,  sub-acid.  Mid-autumn. 
Origin,  Pittsburgh,  N.  Y. 

Capron's  Pleasant.  Rather  large,  roundish-oblate,  greenish  yellow ; 
stem  rather  stout,  calyx  large,  cavity  and  basin  medium  ;  flesh 
yellow,  tender,  mild,  sub-acid,  agreeable.     Sept.  and  Oct. 

Cracking.  Large,  roundish,  light  yellow,  with  a  tinge  of  red  in  the 
sun  ;  stalk  slender,  in  a  deep,  narrow,  acuminate  cavity ;  basin  deep 
and  narrow  ;  flesh  a  little  coarse,  yellow,  with  a  pleasant  breaking 
texture,  and  a  very  good  sub-acid  flavor.     Valuable  at  the  West. 

Disharoon.  Rather  large,  roundish-oblate,  slightly  conical,  yellow- 
ish green  ;  stalk  short,  cavity  large,  calyx  small,  basin  rather  deep 
and  narrow ;  flesh  white,  with  a  fine  sub-acid,  aromatic  flavor, 
resembling  that  of  Newtown  Pippin.     Nov.,  Dec.     Ga. 

Drap  d'Or  or  "  Cloth  of  Gold.''''  Large,  roundish,  sometimes  slightly 
oblong-conical,  more  frequently  rather  oblate  ;  bright  yellow,  with 
numerous  black  specks  ;  stalk  short ;  basin  shallow,  plaited  ;  sub- 
acid, mild,  agreeable.  Early  autumn,  extending  to  mid-autumn. 
Tree  regular,  spreading  ;  leaves  doubly  serrate. 

Duckett.  Rather  large,  roundish-oblate,  light  greenish  yellow, 
slightly  ribbed ;  stalk  short,  deep  set ;  basin  deep  ;  flesh  fine 
grained,  mild,  sub-acid.     Late  autumn.     A  good  southern  fruit. 

Dyer.  (Pomme  Royal,  which  is  the  original  name.)  Rather  large, 
roundish,  often  approaching  round  oblong,  sometimes  slightly  flat- 
tened, obscurely  ribbed  ;  light  yellow,  rarely  a  faint  brown  cheek, 
and  sometimes  a  slight  russet  network  over  the  skin  ;  stalk  three- 
fourths  to  one  inch  long ;  basin  often  deep  and  large,  ribbed  ; 
flesh  very  fine  grained,  tender,  very  juicy,  with  a  rich,  sub-acid,,  or 
rather  acid,  excellent  flavor,  having  but  few  equals.  Season 
variable  ;  Nov.,  Dec.     Productiveness  variable.     An  early  bearer. 

Ernsfs  Pippin.  Large,  oblate,  smooth ;  pale  greenish  yellow, 
with  a  brownish  cheek  ;  cavity  wide,  basin  wrinkled  ;  calyx  open  ; 
flesh  tender,  sub-acid,  very  agreeable.     Mid-autumn.     Cincinnati. 

Esten.  Large,  oblong-ovate,  slightly  ribbed,  smooth  ;  yellow,  some- 
times a  blush ;  dots  large,  green  and  red  ;  stalk  one  inch  long, 
slender;    cavity  very  deep;    basin   shallow;    flesh    white,   fine 


206 


Apples, 


grained,  mild  sub-acid. 
Island. 


Fig.  251. — Dyer. 

Tree  vigorous,  very  productive.     Rhode 


Holland  Pippin.  Very  large,  roundish,  somewhat  oblong,  and  flat- 
tened at  the  ends,  sometimes  slightly  oblate ;  greenish  yellow, 
becoming  pale  yellow  or  whitish  yellow,  with  a  brownish  red 
cheek  ;  stalk  variable  in  length,  usually  short,  cavity  wide,  acute  ; 
basin  slightly  plaited ;  flesh  nearly  white,  rather  acid,  with  a 
moderate  flavor.  Ripens  early  and  mid-autumn,  but  is  a  good 
cooking  apple  some  weeks  previously.     Wholly  distinct  from  the 

Fall  Pippin.     An  excellent  culinary  sort. 

Hunge.  Rather  large,  ronndish,  somewhat  irregular  and  oblique  ; 
skin  smooth  bright  yellow,  with  a  faint  delicate  blush  ;  stem  half 
an  inch  long ;  basin  rather  deep,  slightly  ribbed ;  flesh  fine 
grained,  tender,  sub-acid,  "very  good."  Much  cultivated  in 
North  Carolina.     Sept,  and  Oct. 

Keswick  Codlin.  Rather  large,  somewhat  conical,  and  ribbed  ; 
greenish  yellow,  becoming  light  yellow ;  stalk  short,  deep  set ; 
calyx  rather  large ;  juicy,  pleasant  acid,  quality  moderate.  Suc- 
ceeds well  at  the  West.  Fine  for  cooking  ;  very  productive,  bears 
early.     Ripens  in  Sept.,  but  may  be  used  for  cooking  in  summer. 

Lowell.  (Orange,  Tallow  Apple,  Tallow  Pippin,  Queen  Anne,  of 
Northern  Ohio.)  Large,  roundish-oblong,  obtuse,  slightly  coni- 
cal ;  green,  becoming  rich  yellow  ;  surface  slightly  oily  ;  stalk  one 


Autumn — Acid — Not  Striped.  207 

inch  long,  basin  deep,  furrowed  or  plaited  inside,  rim  obtuse, 
even  ;  flesh  yellowish  white,  rather  coarse,  rich  sub-acid,  or  rather 
acid,  hardly  first  quality,  but  valuable  for  its  fair  surface  and  great 
and  early  produ6tiveness.  Early  autumn.  Tree  rather  slender 
and  a  moderate  grower. 

Maiden's  Blush.  Rather  large,  oblate,  smooth,  and  regular,  with 
a  fine,  evenly  shaded  red  cheek  or  blush  on  a  clear  pale  yellow 
ground  ;  stalk  short ;  cavity  rather  wide  ;  basin  moderate,  even  ; 
flesh  white,  fine  grained,  tender,  pleasant  sub-acid,  but  not  rich. 
Mid-autumn.  Tree  spreading.  Although  deficient  in  richness,  it 
is  valued  for  its  fair,  tender,  and  beautiful  fruit,  and  uniform  pro- 
du6liveness.     Vahinble  at  the  West. 

Fall  Harvey.  Large,  roundish-oblate,  nearly  regular  ;  pale  yellow ; 
stalk  slender,  one  inch  long,  cavity  moderate  ;  basin  medium  in 
size,  furrowed ;  flesh  fine  grained,  juicy,  good,  mild  sub-acid 
flavor.     Moderate  or  poor  bearer.     Essex  co.,  Mass. 

Fall  Orange.  (Holden  Pippin.)  Large,  roundish-ovate,  or  oval ; 
light  greenish  yellow,  becoming  pale  yellow  ;  rarely  a  brown  cheek  ; 
stalk  half  an  inch  long,  cavity  narrow  ;  basin  even-rimmed,  slightly 
plaited ;  sub-acid,  tender,  good,  best  when  fresh  from  the  tree. 
Shoots  very  stout,  dark  colored. .  Tree  very  hardy,  bears  while 
very  young,  fruit  always  fair. 

Fall  Pippin.  (Holland  Pippin,  erroneously.)  Very  large,  round- 
ish, obtuse,  somewhat  oblong-conical,  a  little  flattened  at  the  ends, 
sometimes  with  large  obtuse  ribs  ;  color^greenish,  becoming  a  high 
rich  yellow  when  ripe,  with  some  large  shades  of  green  about  the 
crown  before  fully  ripe  ;  stalk  large,  in  an  acuminate  cavity,  basin 
deep ;  flesh  yellowish,  rather  firm,  becoming  tender,  rich,  aroma- 
tic, excellent.  Leaves  sharply  serrate,  shoots  vigorous,  rather 
dark,  diverging,  becoming  spreading  ;  tree  large.  Late  autumn, 
keeping  into  mid-winter.  Mostly  a  moderate  bearer — fruit  some- 
times water-cored.  Excellent  for  cooking.  Fine  in  nearly  all 
localities. 

Hawley.  (Dowse.)  Quite  large,  roundish,  slightly  conical,  some- 
times nearly  round,  with  a  broad  obtuse  apex,  and  slightly  flat- 
tened ;  smooth  ;  pale  green  becoming  yellow,  sometimes  a  very 
faint  orange  cheek  ;  stalk  one-half  to  one  inch  long,  slender  ; 
cavity  wide,  deep,  acute,  sometimes  slightly  obtuse  ;  basin  deep, 
slightly  furrowed  ;  flesh  yellowish  white,  fine  grained,  quite  ten- 
der, with  a  mild,  rich,  sub-acid,  fine  flavor.  Ripens  at  mid-autumn. 
Shoots  of  rather  slow  growth.  Origin,  Columbia  co.,  N.  Y. 
Liability  to  dry  rot  and  water-core  has  rendered  it  of  little 
value. 

Porter.  Above  medium,  oblong-ovate-conical,  regular,  often  rib- 
bed at  apex ;  bright  yellow,  sometimes  a  dull  blush  in  the  sun  ; 
stalk  one  inch  long,  slender,  cavity  rather  small ;  basin  narrow ; 


208 


Apples. 


flesh  tender,  rich,  rather  acid,  of  fine  flavor.     Fair  and  produC' 
tive.      Early  autumn.      Succeeds   in   the   Northern  and  Middle 


Fig.  252. — Porter, 

States.     Leaves  sharp  serrate.     In  some  localities  this  fruit  proves 
too  acid  for  the  table. 

Roberson's  White.  Medium,  oblong,  flattened  at  ends,  green,  with 
dark  dots  ;  flesh  yellowish,  fine  grained,  crisp,  with  a  sub-acid, 
aromatic  flavor.  Late  autumn.  Tree  vigorous,  upright.  A  good 
bearer.     Maryland  and  Virginia. 

Siberian  Crab.  This  is  the  Pyrus  baccata  of  botanists,  a  distinct 
species  from  all  our  common  apples,  which  are  varieties  of  the 
Pyrus  malus.  The  co7ninon  Red  Siberian  Crab  is  very  small, 
about  an  inch  in  diameter,  nearly  round,  with  a  brilliant  scarlet 
cheek,  on  a  pale,  clear,  waxen  yellow  ground,  stalk  very  long  and 
slender  ;  tree  very  produ6tive,  and  bears  when  very  young.  Too 
hard  for  preserving,  but  makes  excellent  jelly.  The  Large  Red 
Siberian  Crab  {P.  prunifolia)  is  about  twice  the  size  of  the  preced- 
ing, round-ovate,  calyx  prominent,  skin  pale  red  and  yellow. 
Some  seedlings  also  from  the  common  Red,  have  been  triple  the 
size  of  the  original.  The  Yellow  Siberian  Crab  is  larger  than  the 
common,  of  a  fine  rich  yellow. 


Winter — Sweet — Striped.  209 

Winthrop  Greening.  Large,  oblate,  remotely  conical,  slightly  rib- 
bed, nearly  regular ;  skin  yellow,  when  ripe,  with  a  little  green, 
sometimes  a  faint  red  shade  to  the  sun ;  stem  short,  cavity  shal- 
low, basin  moderate ;  flesh  yellowish  white,  sub-acid,  very  good. 
Mid-autumn.     A  valued  sort  in  Maine. 


DIVISION   III.— WINTER  APPLES. 
Class  I. — Sweet  Apples. 

Section  I. — Striped  with  red. 

Bailey  Sweet.  (Patterson  Sweet,  Edgerly  Sweet.)  Large,  regu- 
lar ovate,  often  slightly  and  sometimes  considerably  ribbed ;  the 
whole  surface  frequently  a  full  bright  red,  in  small,  broken,  indis- 
tin6t  stripes  and  dots,  on  light  ground ;  stalk  slender,  one  inch 
long ;  cavity  small,  narrow,  slightly  ribbed ;  basin  small,  plaited ; 
flesh  very  tender,  not  juicy ;  flavor  mild,  rich,  sweet ;  fine.  Early 
winter.     Origin,  Perry,  Wyoming  co.,  N.  Y. 

Bentlefs  Sweet.  Rather  large,  roundish-oblong,  striped  and 
blotched  with  red  on  yellow  ground  ;  stalk  in  a  deep,  narrow 
cavity,  calyx  large,  open ;  basin  deep ;  flesh  rather  coarse,  firm, 
of  moderate  quality.     Keeps  long.     Va. 

Hartford  Sweeting.  (Spencer  Sweeting.)  Rather  large,  roundish, 
slightly  flattened ;  striped  with  fine  red  on  greenish  yellow  ground ; 
stalk  slender,  cavity  rather  shallow,  round ;  calyx  large,  basin 
shallow ;  juicy,  tender,  rich,  agreeable.  Keeps  through  winter  and 
spring.  Produ6tive.  Although  hardly  first-rate  in  quality,  valu- 
able for  its  productiveness  and  long  keeping.  A  native  of  Hart- 
ford, Conn. 

Hocketfs  Sweet.  Large,  roundish  oblate,  smooth  ;  lightly  shaded 
and  obscurely  striped  with  light  dull  red  on  a  dull  rich,  yellow 
skin;  flesh  yellowish,  coarse  grained,  somewhat  crisp,  compaft, 
with  a  very  sweet  and  rather  rich  flavor.  Early  winter.  North 
Carolina. 

Ladies'  Sweeting.  Medium,  roundish-ovate,  apex  narrow ;  striped 
with  red  on  pale  yellow  ground,  a  nearly  uniform  shade  of  fine 
red  to  the  sun ;  faintly  marbled  or  clouded  with  white  over  the 
red,  and  cavity  faintly  rayed  with  white  ;  stalk  short,  cavity 
small;  calyx  and  basin  small;  tender,  juicy,  agreeable,  fine. 
Through  winter  and  into  spring.  A  profuse  bearer.  Growth  fee- 
ble.    Newburgh,  N.  Y. 

Maverack's  Sweet.  Large,  roundish-oblate,  approaching  conical ; 
striped  and  shaded  with  bright  red  on  yellow  skin  ;  stalk  short, 
cavity  rather  large  ;  calyx  open ;  flesh  fine  grained,  tender,  of 
sweet,  very  good  flavor.     Early  winter.     South  Carolina. 


210 


Apples. 


Fig.  253. — Ladies^  Sweeting. 

Phillips^  Sweeting.  Medium  or  large,  roundish,  slightly  flattened 
and  conical,  regular ;  mottled  red,  yellow,  and  dark  red  ;  flesh  rich 
yellow,  tender,  juicy,  crisp,  sweet.  Very  handsome ;  resembles 
Ladies'  Sweeting,  but  more  showy  and  not  equal  in  flavor.  Early 
winter.     Growth  upright,  vigorous.     Central  Ohio. 

Ramsdell's  Sweeting.  (Ramsdell's  Red  Pumpkin  Sweet.)  Rather 
large,  oblong,  obscurely  conical,  regular  ;  dark  rich  red,  with  a 
blue  bloom ;  stalk  short ;  basin  rather  deep,  even  ;  flesh  yellow- 
ish, tender,  sweet,  rich,  good  second  quality.  Tree  vigorous, 
upright,  produ6tive.     Late  autumn  and  early  winter.     Conn. 


ovate-conical ;  dark  rich  red,  with  rough  dots  ;  stalk  an  inch  long, 
slender,  cavity  wide,  round  ;  calyx  woolly,  basin  very  small ;  flavor 
sweet  and  rich.  Through  winter.  Introduced  from  England 
before  the  Revolution.  Much  valued  in  Central  Ohio  and  further 
west. 

Sweet  Romanite.  (Sweet  Nonsuch,  of  111.)  Size  medium,  round- 
ish oblate,  regular ;  striped  and  shaded  with  bright  red  on  green- 
ish yellow ;  stalk  short ;  calyx  large,  open,  basin  shallow,  fur- 
rowed ;  flesh  greenish  yellow,  firm,  crisp,  juicy,  sweet.  Keeps 
through  winter.     Valuable  at  the  West. 

Sweet  Vandevere.  (Sweet  Redstreak,  Sweet  Harvey.)  Size  medium^ 
oblong,  slightly  conical ;  shaded  and  striped  dull  red  on  greenish 


Winter — Sweet — Not  Striped.  21 1 

yellow;  stalk  small,  cavity  large,  irregular;  basin  wide  ;  flesh 
tender,  juicy,  with  a  rich  aromatic  flavor.  Growth  crooked,  a  pro- 
fuse bearer.     Through  winter. 

Wing  Sweeting.  Medium,  roundish,  slightly  oblong,  ribbed  ;  color 
bright  red  in  small  stripes  and  shades  on  yellow  skin  ;  stalk 
slender,  basin  and  apex  very  sharply  ribbed  ;  flesh  whitish  yellow, 
sweet,  good.  A  good  bearer,  and  when  well  grown  on  strong  soil, 
a  handsome  and  fine  sweet  winter  apple. 

Se£lion  II. — Not  Striped. 

Broadwell.  Rather  large,  slightly  conical,  somewhat  oblate ; 
skin  thin,  smooth,  greenish  yellow  ;  stalk  short,  small,  deep  set ; 
flesh  white,  tender,  sweet,  juicy,  fine — and  one  of  the  best  winter 
sweet  apples.     Keeps  through  winter  late  into  spring.     Ohio. 

Camak's  Sweet.  Size  medium,  roundish-conical,  light  green  with  a 
warm  cheek ;  stem  short  or  long,  cavity  narrow  ;  calyx  open, 
basin  deep  ;  flesh  firm,  sweet,  very  good.     A  Southern  fruit. 

Dan  VERS  Winter  Sweet.  Medium  or  rather  large,  roundish, 
remotely  oblong  or  conical,  obscurely  ribbed  ;  greenish  yellow, 
becoming  a  rather  dull  rich  yellow,  sometimes  an  orange  blush  ; 
stalk  three-quarters  to  one  inch  long,  cavity  acute  ;  basin  smooth, 
narrow  ;  flesh  yellow,  sweet,  rich.  Growth  vigorous,  tree  produc- 
tive. 

Green  Sweet.  Large  or  medium  ;  nearly  round,  slightly  approach- 
ing ovate-conical,  regular  ;  surface  green,  with  greenish  white 
dots  ;  stalk  about  an  inch  long,  moderately  thick,  cavity  rather 
small  and  narrow,  round,  acuminate  ;  basin  small,  slightly  fur- 
rowed ;  flesh  greenish  white,  with  a  very  sweet,  spicy,  good 
flavor.     Fair,  produ6live  and  a  long  keeper. 

Higbfs  Sweet.  Size  medium,  roundish,  slightly  oblate,  pale  yellow ; 
stalk  short ;  basin  deep,  slightly  furrowed ;  flesh  white,  tender, 
with  a  good,  sweet  flavor.     Early  winter.     North-eastern  Ohio. 

Honey  Greening.  Large,  oblong,  oval ;  greenish  yellow  with  green 
and  grey  dots  ;  stalk  long,  slender,  deeply  set ;  basin  broad,  deep  ; 
flesh  tender,  mild,  sweet,  slightly  aromatic.  Grown  at  the  West. 
Tree  vigorous,  upright,  an  early  and  constant  bearer.  Nov.  and 
Dec. 

Leicester  Sweet.  (Potter  Sweet.)  Rather  large,  oblate,  greenish 
yellow  and  dull  red  ;  tender,  rich,  excellent,  fine  for  dessert  01 
Daking.  Winter.  Tree  vigorous,  not  very  produ6tive.  Origin, 
Leicester,  Mass. 

London  Sweet.    (Heicke's   Winter   Sweet.)     Rather  large,  oblate, 

pale  yellow ;  stalk  very  short,  deeply  set ;  basin  abrupt ;  flesh 

whitish,  tender,  with  a  fine,  sweet,  aromatic  flavor.  Early  winter. 
Tree  upright,  a  good  annual  bearer. 


212  Apples. 

Tallman  Sweeting.  (Tolman's  Sweeting.)  Medium  or  rathei 
large,  roundish-oblate,  slightly  conical ;  clear  light  yellow,  with  a 
clear  brownish  line  from  stalk  to  apex  ;  stalk  nearly  an  inch  long ; 
calyx  in  a  distin<5l,  slightly  wrinkled  basin  ;  flesh  white,  firm,  rich, 
very  sweet.  Excellent  for  winter  baking.  Keeps  into  spring. 
Young  tree  vigorous,  upright,  shoots  becoming  spreading  ;  leaves 
wavy.     Produ6tive.     Hardy  far  west. 

Wells'  Sweeting.  Medium  in  size,  roundish,  tapering  shghtly  to 
base  and  apex ;  color  light  green,  with  a  brownish  cheek  ;  stalk 
short ;  basin  shallow  ;  flesh  very  white,  tender,  rich,  agreeable. 
Early  winter.     Newburgh,  N.  Y. 

Winter  Sweet  Paradise.  Rather  large,  roundish  ;  skin  pale  green- 
ish yellow  with  a  brown  blush ;  stalk  short ;  calyx  and  basin 
small;  flesh  white,  with  a  sweet,  "very  good"  flavor.  Ripens 
through  winter.     Origin,  Penn.     Succeeds  well  at  the  West. 

Class  II. — With  more  or  less  Acidity. 

Se^lion  I. — Striped  with  red. 

Ailes.  Large,  oblate,  striped  and  shaded  red  on  yellow ;  stalk 
short,  cavity  narrow,  basin  medium  ;  flesh  yellow,  crisp,  firm,  with 
a  rich,  sub-acid,  "  very  good "  flavor.  Keeps  through  spring. 
Chester  co.,  Penn. 

Baer.  Rather  small,  roundish-oblong,  striped  red  on  greenish  yel- 
low ;  stalk  long,  cavity  wide  and  deep ;  basin  small,  plaited ; 
flesh  tender,  fine  grained,  pleasant,  very  good — keeps  till  spring. 
Berks  co.,  Penn. 

Baldwin.  Rather  large,  roundish,  with  more  or  less  of  a  rounded 
taper  towards  the  apex  ;  shaded  and  striped  with  yellowish  red 
and  crimson  on  yellow  ground ;  stalk  three-fourths  of  an  inch 
long,  rather  slender ;  calyx  in  a  narrow,  slightly  plaited  basin ; 
flesh  yellowish  white,  with  a  rich,  sub-acid  flavor.  Young  tree 
vigorous,  upright,  shoots  dark  brown,  diverging  and  ascending. 
Very  produ6live.  Ripens  through  winter.  A  first  rate  winter 
apple  in  New  England,  New  York,  and  Michigan  ;  mostly  unsuc- 
cessful at  the  West  and  South.  Too  tender,  and  mostly  fails  as 
far  north  as  Maine,  unless  grafted  standard  height. 

The  Baldwin  is  liable  to  vary  in  chara6ler ;  the  Late  Baldwin 
appears  to  be  identical,  but  modified  by  external  causes. 

Ben  Davis.  (N.  Y.  Pippin,  Kentucky  Streak,  Carolina  Red  Streak, 
Victoria  Red.)  Large,  roundish-ovate,  slightly  oblique,  regular, 
smooth,  striped  red  on  yellow  ;  stalk  long,  deep  set  ;  basin  deep, 
wrinkled  ;  flesh  whitish,  tender,  with  a  mild,  good,  but  not  rich, 
sub-acid  flavor.  Succeeds  well  at  the  West,  where  it  proves  one 
of  the  most  profitable  winter  apples  for  market ;  does  not  mature 
well  at  the  extreme  North.     An  early  and  abundant  bearer. 


Winter — Acid — Striped, 


213 


Fig.  254. — Baldwin. 


Bethlehemite.  Medium,  roundish-oblate,  remotely  conical,  striped 
red  on  yellow ;  stalk  short,  deeply  set ;  basin  deep ;  furrowed  ; 
flesh  yellowish  white,  tender,  with  a  mild,  sub-acid,  very  agreeable 
flavor.     Ripens  through  winter.     Growth  strong,  upright.     Ohio. 

Black  Gilliflower.  Rather  large,  oblong-ovate,  long  conical,  regu- 
lar, obscurely  ribbed  ;  surface  dark,  dull,  reddish  purple,  incHning 
to  greenish  yellow  where  densely  shaded  ;  cavity  very  narrow, 
acuminate  ;  basin  very  small,  ribbed  ;  flesh  greenish  white,  with  a 
rich,  good,  slightly  sub-acid  flavor,  becoming  dry  when  ripe. 
Keeps  through  winter  and  late  into  spring.  Shoots  dark,  rather 
crooked,  fruit  always  fair ;  very  produ6tive.  Reje6ted  by  most 
cultivators  on  account  of  its  very  dry  flesh,  but  a  good  baking 
variety.     Totally  distin6l  from  the  Red  or  Cornish  Gilliflower. 

Blue  Pearmain.  Very  large,  roundish,  inclining  to  oblong, 
slightly  and  obtusely  conical ;  dark  purplish  red  in  large  broken 
stripes  on  lighter  ground  ;  bloom  conspicuous  ;  dots  large,  indis- 
tin6l ;  stalk  three-fourths  of  an  inch  long  ;  calyx  deep  set ;  flesh 
yellowish,  mild  sub-acid,  good.     Early  winter.     A  thin  bearer. 

Buff.  Large,  round,  oblate,  smooth,  distinftly  striped  with  light  and 
dark  red  ;  cavity  broad  and  deep ;  basin  round,  furrowed ;  flesh 
white,  tender,  sub-acid,  mild,  agreeable,  "  good,"  or  perhaps  "very 
good,"  sometimes  poor.     Much  valued  at  the  South. 

Bullet.    (N.  C.  Greening,  Green  Abram.)     Rather  small,  roundish ; 


214  Apples. 

striped  with  light  and  dark  red  on  greenish  yellow  ;  stalk  short, 
often  with  a  lip  at  base,  cavity  small ;  basin  deep  ;  flesh  tender, 
juicy,  with  a  pleasant  sub-acid  flavor.  Valuable  in  Va.  and  N.  C. 
as  a  long  keeper.     Tree  produ6tive. 

Cannon  Pearmain.  Rather  large,  roundish  or  oblong-conical,  red 
on  yellow  ;  cavity  small,  basin  abrupt ;  flesh  yellowish,  firm,  rich, 
spicy,  mild  sub-acid.  Keeps  till  spring.  Tree  vigorous,  spread- 
ing, productive.     South  and  South-west. 

Carnahan's  Favorite.  Large,  roundish  conic,  red  on  yellow  ;  cavity 
and  calyx  large,  basin  furrowed  ;  flesh  fine  grained,  pleasant,  sub- 
acid.    Tree  vigorous,  produ6live.     Keeps  till  spring.     Ohio. 

Carolina  Queen.  (Carolina  Winter  Queen.)  Rather  large,  round- 
ish, slightly  oblate,  smooth  and  regular ;  greenish  yellow  shaded 
and  striped  with  light  dull  red ;  stalk  three-fourths  of  an  inch 
long,  cavity  wide  and  rather  inclining  to  obtuse,  basin  ribbed ; 
flesh  yellowish  white,  sprightly,  sub-acid,  of  an  excellent  flavor.  • 
Early  winter.     Popular  in  North  Carolina. 

Carter.  (Magnum.)  Medium  to  large,  roundish-ovate,  red  on 
orange  yellow ;  stalk  rather  short,  cavity  deep,  calyx  large,  open, 
in  a  wide,  deep,  somewhat  furrowed  basin  ;  flesh  tender,  mild, 
pleasant.     One  of  the  best  apples  in  the  Southern  States. 

Carthouse.  (Gilpin,  Romanite,  Red  Romanite,  and  Small  Roman- 
ite,  of  the  West.)  Medium  or  rather  small,  roundish-oblong, 
nearly  regular,  apex  flattened ;  striped  and  shaded  deep  red  on 
greenish  yellow  ground  ;  stalk  one-half  to  an  inch  long,  slender ; 
basin  slightly  furrowed,  wide,  distin6l ;  flesh  tough,  crisp,  fresh, 
agreeable,  mild  sub-acid,  nearly  sweet,  of  moderate  quality. 
Keeps  fresh  till  late  in  spring.  Much  cultivated  as  a  long  keeper 
at  the  West. 

Chandler.  Large,  roundish,  slightly  flattened,  somewhat  angular, 
striped  and  shaded  red  on  greenish  yellow ;  stalk  short,  cavity 
large,  calyx  small,  in  a  wide,  plaited  basin  ;  flesh  greenish  white, 
tender,  with  a  moderately  rich,  sub-acid  flavor.  Early  winter. 
Conn. 

Cogswell.  Rather  large,  roundish-oblate,  regular,  striped  rich  red 
on  yellow  ;  stalk  small,  cavity  large,  russeted  ;  calyx  short,  basin 
small ;  flesh  yellowish,  compa6l,  tender,  scarcely  sub-acid,  with  a 
fine,  rich,  aromatic  flavor.  Through  winter.  An  excellent  des- 
sert fruit.     An  abundant  bearer  every  other  year.     Conn. 

Cooper's  Red.  (Cooper's  Market,  Cooper's  Redling.)  Size  medium, 
oblong,  conical,  shaded  and  striped  with  red  on  yellow  ;  stalk 
short,  cavity  deep,  narrow  ;  basin  small ;  flesh  white,  tender,  with 
a  brisk,  sub-acid  flavor.  Through  winter.  Shoots  long,  slender. 
Profitable,  although  not  of  highest  quality.     N.  J.,  N.  Y.,  and  Mich, 

Cullasaga.  Rather  large,  roundish,  slightly  conical,  striped  crimson 
on  yellow  ;  stalk  short,  slender,  cavity  deep,  russeted  ;  calyx  open. 


Winter — Acid — Striped.  2 1 5 

basin  shallow,  furrowed  ;  flesh  yellow,  tender,  very  mild,  aromat'c, 
rich,     A  well  known,  long  keeping,  valuable  Southern  fruit. 

Detroit.  (Red  Detroit.)  Medium  or  rather  large,  roundish  or 
slightly  conical ;  skin  thick,  smooth,  dark  purple  when  mature ; 
cavity  deep,  basin  shallow,  plaited  ;  flesh  white,  often  stained  with 
red,  crisp,  of  an  agreeable  sub-acid  flavor. 

The  Black  Detroit^  or  Grand  Sachem^  is  a  larger  apple,  more  irre- 
gular, rather  dry  fruit  of  inferior  quality. 

Dominie.  (Wells,  of  Ohio.)  Rather  large,  roundish-oblate ;  sur- 
face with  narrow  and  distin6t  stripes  of  light  red,  on  whitish  yel- 
low ground ;  dots  or  specks  large,  rough  ;  stalk  three-fourths  of 
an  inch  long,  cavity  wide,  deep,  acute ;  basin  deep,  obtusely  rib- 
bed ;  flesh  white,  firm,  mild  sub-acid,  spicy,  fine  flavored.  Shoots 
very  long,  vigorous,  diverging,  leaves  drooping,  coarsely  serrate. 
Productive.     Keeps  through  winter.     Tender  at  the  West. 

Dutch  Mignonne.  Quite  large,  roundish,  regular ;  rich  orange, 
dotted,  mottled,  and  obscurely  striped  with  bright  red,  slightly  rus- 
seted ;  stalk  nearly  an  inch  long,  slender ;  calyx  large,  open ; 
basin  large,  round,  even  ;  flesh  firm,  becoming  tender,  with  a  high, 
rich,  rather  acid  flavor.  Early  winter.  Native  of  Holland.  A 
large,  handsome,  high  flavored,  but  rather  coarse  fruit. 

Eustis.  (Ben.)  Rather  large,  roundish,  very  slightly  ovate  ;  striped 
and  dotted  with  light  rich  red  on  rich  yellow ;  stalk  very  short ; 
basin  narrow,  rather  deep  ;  flesh  yellowish,  rich,  sub-acid,  fine. 
Origin,  Essex  co.,  Mass. 

Evening  Party.  Rather  large,  oblate,  slightly  oval,  yellow,  striped 
with  red  ;  stalk  short,  inserted  in  a  round,  deep  cavity,  often  rus- 
seted  ;  calyx  closed,  basin  large ;  flesh  juicy,  tender,  crisp,  with  a 
vinous,  aromatic  flavor.  An  excellent  dessert  fruit.  Tree  healthy, 
vigorous,  a  good  bearer.     Dec.  and  Jan,     Penn. 

Flushing  Spitzenburgh.  Medium,  roundish  conical,  rich  red  on  yel- 
low, with  large  whitish  or  fawn  spots  ;  cavity,  basin,  and  calyx 
small ;  flesh  whitish  yellow,  crisp,  with  a  very  mild  sub-acid, 
moderate  flavor.  Early  winter.  Shoots  strong,  brown,  unlike  the 
slender,  grey  shoots  of  Esopus  Spitzenburgh. 

Granite  Beauty.  Large,  roundish-ovate,  longest  at  middle,  ribbed, 
skin  yellow  striped  bright  red  ;  stalk  short,  slender,  cavity  rather 
small,  ribbed  ;  basin  medium,  furrowed  ;  flesh  juicy,  rich  sub-acid, 
quality  medium.  Early  and  mid-winter.  Growth  rather  spread- 
ing.    N,  H.     (Hov,  Mag.) 

Hall.  Rather  small,  roundish,  slightly  oblate,  striped  red  on  green- 
ish yellow,  with  russet  dots ;  stalk  slender,  curved,  cavity  round, 
medium  ;  basin  small,  plaited  ;  flesh  yellowish,  fine  grained,  with 
a  very  rich,  mild  sub-acid,  aromatic  flavor.  Through  winter.  A 
widely  cultivated  and  highly  esteemed  Southern  variety.  Growth 
moderate,  upright,  shoots  slender,  reddish.     Hardy. 


2l6 


Apples. 


Herefordshire  Pearmain.  (Royal  Pearmain,  Winter  Pearmain, 
erroneously.)  Medium  in  size,  round-oblong,  approaching  obtuse- 
conical  ;  surface  mostly  covered  with  indistinct  stripes  and  soft 
clouds  of  light  red  on  greenish  yellow,  which  on  ripening  becomes 
a  pale  clear  yellow ;  stalk  half  an  inch  long,  cavity  small ;  calyx 
large,  open  ;  basin  narrow,  plaited ;  flesh  yellowish  white,  fine- 
grained, with  a  pleasant,  mild  sub-acid,  aromatic,  fine  flavor. 
Early  winter.  Best  on  light  soils.  Distinguished  from  Winter 
Pearmain  by  its  stronger  shoots,  less  oblong  form,  and  by  the 
soft  shades  and  clouds  of  fine  red,  which  cover  the  surface. 

Hess.  Medium,  roundish  or  conical,  striped  with  red ;  stalk  short, 
rather  stout,  cavity  narrow,  deep ;  basin  deep,  narrow ;  flesh 
greenish  white,  tender,  with  a  very  good,  aromatic  flavor.  Through 
winter.     Pa. 

Hollow  Crown.  Size  medium,  oblong,  oval,  flattened  at  crown ; 
skin  yellow,  striped  and  splashed  with  red  ;  stalk  short,  in  a  mode- 
rate cavity ;  calyx  closed,  basin  broad ;  flesh  yellowish,  with  a 
sprightly  excellent  flavor.     061.,  Jan.     (Downing.) 

Hubbardston  Nonsuch.     Large,  round-ovate,  largest  at  the  mid- 


Fig.  255. — Hubbardston  Nonstich. 

die,  nearly  regular ;  color  with  small  broken  stripes  and  numerous 


Winter — A  cid — Striped.  217 

dots  of  light  rich  red  on  a  rich  yellow  ground  ;  stalk  three-fourths 
to  one  inch  long ;  cavity  acute,  russeted  ;  calyx  open,  basin  rib- 
bed ;  flesh  yellowish,  very  rich,  slightly  sub-acid,  with  a  strong 
mixture  of  a  rich  sweet,  flavor  excellent.  Early  winter.  A 
famous  New  England  sort — fine  at  the  North  and  North-west. 
Shoots  rather  slender,  grey.  A  native  of  Hubbardston,  Mass. 
Loses  flavor  by  keeping. 

Indiana  Favorite.  Medium,  oblate,  regular,  handsome,  shaded  and 
striped  with  red  on  rich  yellow,  with  large  yellow  russet  specks  ; 
stem  short,  cavity  wide,  calyx  open,  in  a  moderate  even  basin ; 
flesh  yellowish,  crisp,  a  mild  sub-acid,  agreeable  flavor,  "  very 
good."  Tree  spreading,  excellent  bearer.  Keeps  remarkably 
well.  It  is  a  seedling  of  the  Vandevere  Pippin  and  resembles  it, 
except  in  being  of  a  deeper  red  and  much  less  acid,  and  superior 
in  flavor. 

Jersey  Black.  Size  medium,  round,  somewhat  irregular ;  striped 
blackish  red  on  lighter  red,  with  numerous  small  dots  ;  flesh  often 
stained  ;  stalk  variable,  cavity  deep  ;  basin  shallow,  plaited  ;  flesh 
yellow,  crisp,  juicy,  mild  sub-acid,  agreeable.  Early  winter.  Tree 
vigorous,  but  does  not  grow  large ;  spreading,  productive.  A 
valuable  market  apple  at  the  West. 

Jonathan.  Medium  in  size,  round-ovate,  or  approaching  truncate- 
conical  ;  regular  ;  nearly  covered  with  brilliant  stripes  of  clear  red 
on  a  pale  yellow  ground  ;  stalk  slender  ;  basin  very  distin6t,  rather 
deep  ;  flesh  white,  very  juicy,  spicy,  sub-acid,  moderately  rich. 
Keeps  through  winter.  Shoots  slender,  diverging  ;  tree  very  pro- 
ductive ;  fruit  always  handsome  and  fair.     Kingston,  N.  Y. 

The  slender  growth  of  the  tree  is  an  obje6tion  with  cultivators.  It 
succeeds  well  in  most  localities. 

Kaiser.  (Red  Seek-no-further.)  Size  medium,  roundish-oblate, 
often  slightly  oblique,  shaded  and  obscurely  striped  with  red  on 
greenish  yellow  ;  stalk  short,  cavity  large  ;  basin  shallow,  some- 
times deep,  furrowed ;  flesh  fine  grained,  mild  sub-acid,  slightly 
aromatic,  with  a  very  good  flavor.  Small  specimens  have  a  small 
cavity  and  are  smooth,  regular,  and  are  free  from  ribs.  Early 
winter.     South-eastern  Ohio.     Growth  resembles  Rambo. 

King.  (Tompkins  County  King.)  Large,  sometimes  quite  large, 
roundish,  ribbed  ;  color  a  deep  red,  in  stripes  ;  flesh  tender,  juicy, 
rich,  high  flavored.  Tree  a  strong  grower  with  few  branches. 
Shoots  slightly  flexuous  ;  a  good  but  not  heavy  bearer.  Drops  its 
fruit  rather  early,  and  should  be  gathered  soon.  Early  winter,  and 
keeps  through  winter.  Succeeds  East  and  West,  at  the  North, 
but  not  so  well  further  South. 

Lacker.  Rather  large,  oblate,  somewhat  irregular  ;  striped  light  and 
dark  red  on  greenish  yellow,  with  conspicuous  whitish  specks  ; 
stalk  half  an  inch  long  ;  basin  furrowed  ;  flesh  white,  fine  grained, 

10 


2i8  Apples. 

firm,  crisp,  fresh,  mild,  agreeable,  sub-acid.  Keeps  through  win- 
ter. Cultivated  in  Western  New  York  ;  originally  from  Lancas- 
ter, Pa. 

Limber  Twig.  (James  River.)  Large,  roundish,  slightly  conical, 
striped  and  splashed  with  red  on  yellow  ;  stalk  long,  slender,  calyx 
rather  small ;  flesh  yellowish,  very  compa6l,  not  high  flavored,  but 
cultivated  in  the  South  and  West  for  its  keeping  properties.  The 
tree  is  ill-shapen,  with  pendent  branches,  whence  its  name.  Dis- 
tin6t  from  the  Willow  Twig. 

Long  Stem  of  Pennsylvania.  Rather  small,  roundish-oval ;  shaded 
and  slightly  striped  with  red  or  crimson  on  yellow  ;  stalk  long, 
slender,  curved,  cavity  large  ;  basin  somewhat  furrowed  ;  flesh 
tender,  crisp,  with  a  rich,  aromatic,  sub-acid,  excellent  flavor* 
Berks  co..  Pa.     A  fine  dessert  fruit. 

Marston^s  Red  Winter.  Large,  roundish-oval,  regular,  slightly  nar- 
rowed to  each  end,  smooth  ;  striped  with  bright  red  and  crimson 
on  yellow  ground  ;  stalk  half  an  inch  long,  slender,  cavity  rus- 
seted  ;  basin  abrupt,  round,  smooth  ;  flesh  yellowish,  fine  grained, 
tender,  juicy,  high  flavored.  Ripens  through  winter.  Origin, 
New  Hampshire. 

McLellan.  (Martin.)  Medium  in  size  or  rather  large,  nearly  round, 
smooth,  regular  ;  striped  and  mottled  with  lively  clear  red  on  yel- 
low ground ;  stalk  three-fourths  of  an  inch  long,  slender,  cavity 
narrow  ;  basin  narrow,  waved ;  seeds  small ;  flesh  nearly  white, 
fine  grained,  very  tender,  slightly  sub-acid,  agreeable,  but  not 
very  rich.  Early  winter.  Very  productive.  A  native  of  Con- 
neaicut. 

Milam.  Rather  small,  roundish,  greenish,  shaded  and  striped  with 
red ;  flesh  rather  firm,  with  a  pleasant,  sub-acid,  moderate  flavor. 
A  good  keeper.  Although  not  of  high  flavor,  it  is  widely  culti- 
vated at  the  West  and  South-west  on  account  of  its  hardiness, 
produ(5liveness,  and  good  keeping  qualities.  Does  not  succeed 
well  further  north. 

Minister.  Large,  rather  irregular,  oblong-conical,  ribbed,  surface 
more  or  less  wavy,  base  broad,  apex  very  narrow  ;  very  distin6lly 
striped  with  red  on  greenish  yellow  ground  ;  stalk  one  inch  long, 
slender,  cavity  usually  wide,  shallow,  and  irregular  ;  flesh  yellow- 
ish, moderately  rich,  sub-acid,  flavor  second  quahty.  Produ6live, 
fair,  and  showy.     Early  winter.     Shoots  somewhat  flexuous. 

Mother.  Rather  large,  oblong-ovate,  approaching  conical ;  slightly 
and  obtusely  ribbed  ;  color  a  high  warm  rich  red  on  yellow  ground  ; 
deep  red  to  the  sun — in  obscure  broken  stripes  and  spots  ;  stalk 
three-fourths  of  an  inch  long,  cavity  moderate  ;  basin  small, 
plaited;  flesh  yellow,  more  so  towards  the  outside,  moderately 
juicy,  rich,  very  spicy,  very  mild  sub-acid,  with  an  admixture  of 


Winter — Acid — Striped.  2 1  g 

sweet.  Somewhat  resembles  the  Esopus  Spitzenburgh  in  external 
appearance,  and  in  its  rich  yellow  flesh  and  spiciness.  Growth 
slow.     Late  autumn  and  early  winter.     Worcester  co.,  Mass. 

Monk's  Favorite.  Large,  roundish,  slightly  oblate,  ribbed  ;  mottled 
and  striped  red  on  yellow  ;  stalk  short,  cavity  wide,  calyx  small  in 
a  broad  basin  ;  flesh  yellowish  white,  with  a  very  good  sub-acid 
flavor.     A  long  keeper. 

Newark  King.  Size  medium,  conical ;  skin  smooth,  red  in  streaks 
on  yellow  ground  ;  flesh  tender,  rather  rich,  pleasant.  Early  win- 
ter.    Origin,  New  Jersey. 

New  York  Vandevere.  (Newtown  Spitzenburgh,  Ox  Eye.)  Me- 
dium in  size,  round-oblate,  regular ;  color  light  red  in  indistinct 
streaks  on  yellow  ground,  often  a  high  red  where  exposed  ;  dots 
numerous  ;  stalk  uniformly  about  half  an  inch  long,  cavity  and 
basin  wide ;  flesh  light  yellow,  with  a  rich,  mild,  sub-acid,  excel- 
lent flavor.  Early  winter.  Not  always  fair — succeeds  best  on 
light  soils.     Shoots  spotted  ;  leaves  doubly  serrate-crenate. 

NiCKAjACK.  (Summerour,  Berry,  Edwards,  Carolina  Spice,  Red 
Hazel.)  Rather  large,  smooth,  handsome,  roundish,  slightly 
oblong ;  splashed,  striped,  and  mottled  with  deep  red,  and  with 
large  whitish  spots ;  stalk  short,  deep  set,  basin  moderate,  rim 
obtuse,  calyx  open  ;  flesh  yellow,  rather  firm,  sub-acid,  spicy,  very 
good.  Keeps  till  spring.  Growth  irregular — a  good  bearer.  A 
standard  Southern  variety,  and  a  good  market  sort  in  lower  Ohio 
valley. 

Northern  Spy.  Large,  roundish-conical,  often  flattened,  slightly 
ribbed,  handsomely  striped  with  red ;  stalk  and  calyx  deep  set ; 
flavor  rich,  aromatic,  mild  sub-acid,  fine.  Keeps  through  winter 
and  late  into  spring;  preserves  its  flavor  remarkably  fresh. 
Shoots  dark,  spotted,  ere6t,  stout.  A  tardy  bearer.  To  afford 
fine  fruit,  the  tree  must  be  kept  thrifty  by  good  cultivation.  A 
native  of  East  Bloomfield,  N.  y.  A  fruit  of  the  highest  quality, 
and  profitable  for  market  under  proper  cultivation,  and  with-  care 
in  picking,  assorting,  and  packing.  Succeeds  throughout  the 
North  and  North-west,  but  less  valuable  further  south. 

Osceola.  Size  medium,  roundish-oblate,  angular ;  skin  yellowish, 
shaded  and  striped  with  red,  stalk  small,  cavity  large,  russeted, 
basin  deep ;  flesh  yellowish,  firm,  crisp,  mild  sub-acid,  "  very 
good."  A  good  keeper.  Indiana.  Resembles  New  York  Van- 
devere. 

Pryor's  Red.  (Pryor's  Pearmain.)  Medium  or  rather  large, 
roundish,  irregular,  varying,  apex  often  broad,  sometimes  narrow, 
considerably  or  slightly  ribbed ;  color  dull  brick  red  on  greenish 
yellow  in  dots,  shades,  and  obscure  streaks,  slightly  russeted; 
stalk  long  or  short,  cavity  small ;  calyx  open,  basin  narrow  ;  flesh 
very  tender,  mild,  rich,  sub-acid,  agreeable.     Highly  esteemed  in 


220 


Apples, 


Fig   256. — Northern  Spy. 


Indiana,  Kentucky,  and  Virginia — where  it  keeps  till  spring — and 
succeeds  well  further  north.     Often  a  poor  bearer. 

Ragan.  Large,  roundish-ovate,  striped  and  marbled  with  red  on 
light  greenish  yellow  ground  ;  stalk  medium  to  long,  cavity  deep, 
basin  deep ;  flesh  yellowish  white,  of  a  rich,  spicy,  rather  acid 
flavor.     Early  winter.     Putnam  co.,  Ind. 

Rawle's  Jannet.  (Rawle's  Jenneting,  Neverfail,  Rockremain.) 
Medium  in  size,  roundish,  approaching  oblong  or  obtuse-conical, 
often  oblique ;  color  pale  red,  distindl  stripes  on  light  yellow 
ground  ;  stalk  half  an  inch  long ;  flesh  nearly  white,  fine,  mild, 
sub-acid,  fine  texture,  crisp,  juicy.  Growth  slow ;  a  profuse 
bearer,  with  a  portion  of  the  crop  knotty  or  under  size.  Keeps 
through  spring.  Highly  esteemed  in  the  Ohio  valley ;  does  not 
succeed  further  north.  The  blossoms  open  ten  days  later  than 
usual,  thus  sometimes  escaping  spring  frosts  ;  and  hence  the  name 
Neverfail.     Hardy  far  west. 

Red  Canada.  (Nonsuch,  Old  Nonsuch  of  Mass.,  Richfield  Non- 
such of  Ohio.)  Medium  in  size,  roundish-conical,  regular  ;  nearly 
the  whole  surface  covered  with  red,  and  interspersed  with  large 
and  rather  indistin6l  whitish  dots  ;  stalk  about  an  inch  long,  in  a 
very  wide  and  even  cavity  ;  basin  nearly  even,  moderate ;  flesh 


Winter — Acid — Striped. 


22: 


fine  grained,  compadl,  with  a  rich,  sub-acid,  high  and  excellent 
flavor.  Keeps  through  winter.  Shoots  rather  slender,  leaves 
wavy.  Produdtive.  Succeeds  in  New  England,  New  York,  and 
Ohio.     This  is  wholly  distin6l  from  the  Nonsuch  of  England,  tc 


Fig.  257. — Red  Canada,  or  Old  Nonsuch. 


prevent  confusion  with  which,  the  name  Red  Canada  is  preferred. 
One  of  the  finest  table  apples,  often  keeping  late  in  spring.  The 
slender  growth  of  the  tree,  the  frequent  scabbiness  of  the  fruit, 
and  its  moderate  crops  in  some  localities,  are  the  chief  drawbacks 
on  its  value. 

Red  Winter  Pearmain.  (Red  Lady  Finger,  Meigs,  Red  Fall  Pip- 
pm,  and  Red  Vandevere  of  Tennessee.)  Size  medium,  oblong 
conical,  dark  purplish  red  on  yellow,  with  numerous  whitish  dots ; 
stalk  short,  cavity  narrow  ;  basin  small ;  flesh  whitish,  very  ten- 
der and  juicy,  with  a  mild,  slightly  sub-acid,  slightly  aromatic 
flavor.     Mid-winter.     Growth  moderate,  upright ;  a  regular  bearer. 

Robefs  Seedling.  Large,  roundish-conic,  obscurely  striped  with 
lively  red  ;  flesh  yellowish,  juicy,  with  a  rich,  high  flavor.  Early 
winter.  Succeeds  in  Middle  and  Western  States.  Tree  vigorous 
and  produ6live. 

Rome  Beauty.  Large,  roundish,  very  slightly  conical ;  mostly 
covered  with  bright  red  on  pale  yellow  ground  ;  flesh  tender,  not 
fine  grained,  juicy,  of  good  quality.  Ripens  early  in  winter.  The 
large  size  and  beautiful  appearance  of  this  new  Ohio  apple  render 
it  popular  as  an  orchard  variety. 


222 


Apples. 


Russet  Pearmam.  Size  medium,  roundish-conical ;  faint  red  stripes 
on  greenish  yellow  ground  ;  flesh  juicy,  tender,  rich,  fine  sub-acid 
flavor.     Through  winter. 

Shockley.  (Waddel's  Hall.)  Medium,  roundish-oblong,  narrowing 
to  the  eye  ;  yellow  striped  and  clouded  with  red,  with  dark  green- 
ish russet  blotches  ;  stalk  long,  slender,  cavity  narrow,  deep ; 
flesh  firm,  of  good  but  not  high  flavor.  Georgia.  Ripens  from 
Oa.  to  March.     Wm.  N.  White. 

Smith's  Cider.  Medium  or  rather  large,  roundish-oblong,  some- 
what flattened  at  the  ends.  Shaded  and  slightly  striped  with  light 
red  on  pale  greenish  yellow,  with  a  few  conspicuous  whitish  yel- 
low dots  ;  stalk  slender,  cavity  rather  deep,  calyx  large,  basin 
shallow,  wrinkled ;  flesh  whitish,  tender,  crisp,  with  a  sub-acid, 
moderate  flavor.  Grown  in  Pennsylvania  and  the  Ohio  valley. 
Valued  for  its  hardiness,  productiveness,  and  handsome  fair  fruit 

Spitzenburgh,  Esopus.  Rather  large,  round-ovate,  slightly  coni- 
cal ;  surface  a  high  rich  red,  rather  obscurely  striped  ;  stalk  three- 


Fig.  2sZ,— Esopus  spitzenburgh. 


fourths  of  an  inch  long,  rather  slender ;  basin  shallow,  slightly 
furrowed ;  flesh  yellow,  firm,   crisp,   spicy,   rather  acid,   nearly 


Winter — A  cid —  Striped. 


223 


unequalled  in  its  high  rich  flavor.  Keeps  through  winter.  Shoots 
ascending  and  ereft,  rather  slender,  leaves  crenate.  Usually  a 
moderate  bearer.     Succeeds  best  in  New  York,  its  native  State. 

Wagener.  Medium,  oblate,  obscurely  ribbed,  shaded  and  indis- 
tinctly striped  with  pale  red,  and  a  full,  deep  red  in  the  sun,  on 
warm  yellow  ground ;  often   streaked  with  russet ;  stalk  three- 


Fig.  259. — Wageiur. 


fourths  of  an  inch  long,  cavity  wide,  rather  obtuse ;  basin  even, 
rather  large  ;  flesh  yellowish,  fine  grained,  tender,  compa6l,  mild, 
sub-acid,  aromatic,  excellent.  Ripens  through  winter.  A  native 
of  Penn  Yan,  N.  Y.  Succeeds  well  at  the  West.  An  early 
bearer. 


Wellford''s  Yellow.  Rather  small,  roundish-oblate  ;  faintly  streaked 
with  red  on  pale  yellow  ;  flesh  yellow,  fine  grained,  juicy,  with  a 
rich,  aromatic  flavor.  Rapid  grower,  great  bearer,  and  long 
keeper.     Cultivated  in  Maryland  and  Virginia. 

Westfield  Seek-no-further.  (Conne6licut  Seek-no-further, 
New  England  Seek-no-further.)  Medium  or  large,  roundish,  often 
slightly  conical,  obscurely  striped  with  light  dull  red,  more  or  less 
russeted,  rarely  covered  wholly  with  russet ;  stalk  slender  ;  calyx 
partly  open  ;  flesh  tender,  rich,  spicy,  of  fine  flavor.  Early  and 
mid-winter.  Tree  produ(5live,  fruit  always  fair.  Leaves  sharply 
serrate.  Succeeds  well  throughout  the  Northern  States  and 
Ohio. 


224  Apples. 

Willow  Twig.  Large,  roundish,  slightly  conical,  obtuse,  very 
regular;  greenish  yellow,  striped  and  mottled  faintly  with  dull 
red ;  stalk  short ;  basin  very  wide  and  deep,  rim  obtuse ;  flavor 
sub-acid,  or  rather  acid,  not  rich.  A  long  keeper.  Shoots  slen- 
der.    Cultivated  much  as  a  market  apple  in  Southern  Ohio. 

Wine.  (Hays'  Apple,  Hays'  Winter.)  Rather  large,  often  quite 
large,  roundish,  slightly  flattened ;  obscurely  striped  and  mottled 
with  red  on  yellow  ground  ;  stalk  quite  short ;  cavity  deep,  acu- 
minate ;  calyx  large,  open ;  basin  large  ;  flesh  yellowish  white, 
with  a  rich  sub-acid  flavor.  Early  winter.  There  are  several 
spurious  varieties  under  this  name. 

WiNESAP.  Size  medium,  round-ovate,  slightly  conical,  sometimes 
obscurely  flattened  ;  color  a  lively  deep  red  ;  stalk  slender,  three-- 
fourths  of  an  inch  long ;  cavity  acute  ;  calyx  small,  in  a  finely 
plaited  basin ;  flesh  yellowish,  firm,  crisp,  with  a  rich  sub-acid 
or  rather  acid  flavor.  Keeps  through  winter.  One  of  the 
best  apples  for  baking.  Growth  rather  irregular,  fruit  formerly 
always  fair,  of  late  years  more  imperfe6l.  Widely  cultivated 
at  the  West  and  South-west. 

Section  II.— Not  striped. 

Aunt  Hannah.  Size  medium,  roundish,  approaching  ovate";  straw 
color,  with  a  very  pleasant  mild  sub-acid,  fine  flavor,  resembling 
in  chara6ler  the  Newtown  Pippin.  Origin,  Essex  county,  Massa- 
chusetts. 

Belle  et  Bonne.  Large,  roundish,  flattened  at  ends,  obtuse  ;  green- 
ish yellow ;  stem  short ;  calyx  in  a  wide,  deep  basin  ;  flesh  yel- 
low, tender,  large  grained,  sub-acid,  agreeable,  and  very  good. 
Early  winter.  A  Conne6ticut  apple ;  a  strong  growing  and  pro- 
du6tive  variety,  much  esteemed  in  the  neighborhood  of  Hartford. 

Belmont.  Rather  large,  roundish-conical  or  ovate-conical,  apex 
usually  narrow,  but  sometimes  quite  obtuse ;  faintly  ribbed, 
smooth  ;  color  clear  pale  yellow,  with  sometimes  a  light  vermilion 
blush,  and  rarely  with  large  thinly  scattered  carmine  dots  ;  stalk 
varying  from  half  an  inch  long  and  stout,  to  an  inch  or  more 
long  and  slender ;  basin  in  conical  specimens,  narrow  and  shal- 
low ;  in  obtuse  specimens,  narrow  and  deep,  with  an  obtusely 
ribbed  rim  ;  flesh  yellowish  white,  compa6l,  crisp,  becoming  quite 
tender,  with  a  mild,  rich,  sub-acid,  fine  flavor.  Leaves  crenate. 
Early  winter.  A  profuse  bearer.  Excellent  in  New  York,  Michi- 
gan, and  Northern  and  Central  Ohio — ^worthless  at  Cincinnati. 
Tender  at  the  West. 

Brookes'  Pippin.  Large,  roundish,  slightly  conical ;  greenish  yel- 
low, with  a  faint  blush  ;  stalk  short  and  stout,  cavity  deep,  russet- 
ed ;  basin  small,  shallow,  furrowed  ;  flesh  crisp,  aromatic.  .Nov. 
to  Mar.     Produdlive.     Maryland  and  Virginia. 


Winter — Acid — Not  Striped.  225 


Fig.  26a — Belmont, 


Bullock's  Pippin,  or  American  Golden  Russet.  (Golden  Rus- 
set, Sheepnose.)  Rather  small,  conical ;  light  yellow,  sprinkled 
and  sometimes  overspread  with  thin  russet ;  stalk  long,  slender  ; 
basin  very  small  and  narrow,  ribbed ;  flesh  yellowish  white,  very 
fine  grained,  becoming  very  tender,  with  a  mild,  rich,  slightly  sub- 
acid flavor.  Growth  ere6l,  shoots  rather  slender ;  leaves  sharply 
serrate  ;  tree  overbears.  Early  winter.  When  well  ripened,  this 
apple  is  exceedingly  dehcate  and  tender ;  sometimes  it  does  not 
become  soft  in  ripening,  when  the  quality  is  poor,  and  often  worth- 
less. It  is  too  small  to  become  very  popular.  Generally  ren- 
dered worthless  at  the  East  by  black  mildew,  and  becoming  more 
affeaed  with  it  at  the  West. 

Canada  Reinette.  (Reinette  du  Canada,  Canadian  Reinette.)  Quite 
large,  somewhat  conical  and  flattened  ;  rather  irregular,  ribbed, 
apex  obtuse ;  greenish  yellow,  sometimes  a  brown  cheek;  stalk 
short,  cavity  wide  ;  calyx  large,  basin  rather  deep,  irregular  ;  flesh 
nearly  white,  rather  firm,  becoming  quite  tender,  juicy,  with  a 
good,  lively  sub-acid  flavor.     Early  and  mid-winter. 

darkens  Peannain.  Size  medium,  roundish,  slightly  conical ;  skin 
inclining  to  rough  yellow  and  russety  in  shade,  light  rich  red  in 
the  sun,  thickly  dotted  with  whitish  russet ;  cavity  and  basin  me- 


226  Apples. 

dium ;   flesh  yellowish  white,  with  a  very  good  sub-acid  flavor. 
Tree  produ6live.     A  well  known  Southern  variety. 

Cumberland  Spice.  Rather  large,  varying  from  roundish  conical  to 
long  conical,  the  tapering  sides  being  nearly  straight  and  not 
rounded ;  color  waxen  yellow,  with  a  slight  vermihon  tinge  near 
the  base,  and  with  black  specks  on  the  surface  ;  stalk  half  to 
three-fourths  of  an  inch  long,  cavity  wide,  slightly  russeted  ;  calyx 
open,  basin  even  ;  flesh  yellowish  white,  breaking,  rather  light ; 
core  hollow  ;  flavor  mild  sub-acid,  with  a  peculiar  and  agreeable 
spiciness,  of  good  quaUty. 

English  Russet.  (Poughkeepsie  Russet.)  Medium  or  rather 
small,  roundish-conical,  regular ;  surface  more  or  less  overspread 
with  brownish  russet  on  light  greenish  yellow  ground ;  in  large 
exposed  specimens,  wholly  russeted ;  stalk  one-half  to  three- 
fourths  of  an  inch  long,  cavity  moderate,  round  ;  basin  smooth  ; 
flesh  greenish  or  yellowish  white,  texture  fine,  rather  firm,  with 
an  aromatic,  sub-acid  flavor.  Keeps  through  spring,  and  often 
through  summer  for  twelve  months.  Growth  upright,  shoots 
lively  brown.  A  profuse  bearer.  A  profitable  market  variety, 
but  of  rather  poor  quality. 

Equinetely.  Fruit  large,  roundish,  slightly  oblate  ;  dark  red  on 
whitish  yellow ;  stalk  short,  fleshy,  cavity  large ;  basin  deep, 
irregular  ;  flesh  yellowish,  a  httle  coarse,  tender,  mild  sub-acid, 
of  medium  quahty.     A  valued  Southern  variety. 

Falla WATER.  (Tulpahocken,  Fornwalder.)  Rather  large,  round- 
ish, and  slightly  ovate-conical,  very  regular,  smooth ;  color  a 
smooth  shade  of  dull  red  on  light  greenish  yellow,  with  a  few 
large  whitish  dots ;  stalk  slender,  cavity  narrow,  acuminate ; 
basin  small ;  flesh  greenish  white,  fine  grained,  with  a  mild, 
slightly  sub-acid,  moderate  flavor.  Early  winter.  A  native  of 
Pennsylvania.  Although  this  fruit  is  of  quite  moderate  quality, 
its  large  size  and  fair  appearance  render  it  very  popular  in  Penn., 
Ohio,  and  portions  of  the  West. 

Fulton.  Rather  large,  roundish,  flattened  at  ends,  slightly  oblique  ; 
skin  smooth,  yellow,  often  with  a  handsome  blush ;  stalk  rather 
short,  cavity  deep  ;  basin  large,  slightly  wrinkled  ;  flesh  yellowish, 
white,  fine  grained,  with  a  mild  sub-acid  flavor.  Illinois — valued 
at  the  West. 

Golden  Ball.  Large,  often  quite  large,  roundish,  remotely  conical, 
ribbed  ;  fine  yellow  ;  stalk  short,  slender,  with  fine  green  rays  or 
furrows  radiating  from  the  centre  of  the  cavity  ;  basin  very  shal- 
low ;  flesh  tender,  rich,  aromatic.  Ripens  late  in  autumn,  and 
keeps  through  winter.  Liable  to  vary  in  size  and  fairness.  Excel- 
lent for  cooking.  Tree  very  hardy  ;  a  poor  bearer.  Cultivated 
chiefly  in  Maine. 

Golden  Pippin^  of  Westchester  County.     (American  Golden  Pippin, 


Winter— Acid— Not  Striped.  227 

New  York  Greening.)  Form  variable,  oblate,  globular  or  conic, 
ribbed ;  skin  golden  yellow ;  stalk  short,  deeply  set ;  basin  irre- 
gular ;  flesh  yellow,  tender,  juicy,  with  a  rich,  refreshing,  aromatic 
flavor.     Early  winter.     Tree  spreading — very  productive. 

Golden  Russet.  (Golden  Russet  of  Western  New  York.)  Size 
medium,  roundish,  usually  a  little  oblong,  sometimes  slightly  flat- 
tened, nearly  regular  ;  surface  sometimes  wholly  a  thick  russet, 
and  at  others  a  thin  broken  russet  on  a  greenish  yellow  skin  ; 
stem  slender,  from  half  an  inch  to  an  inch  long,  being  longest  on 
oblate  specimens  ;  flesh  fine  grained,  firm,  crisp,  with  a  rich,  aro- 
matic flavor.  Shoots  speckled ;  tree  rather  irregular.  Keeps 
through  winter.  This  is  distinct  from  the  English  Russet,  of 
straight  upright  growth,  and  a  very  long  keeper,  and  from  the 
American  Golden  Russet  or  Bullock's  Pippin. 

Green  Seek-no-further.  Large,  often  quite  large,  roundish,  slightly 
approaching  oblong  obtuse  conical ;  greenish  yellow  becoming 
yellow,  specks  large  and  conspicuous  ;  stalk  very  short ;  calyx 
large,  basin  slightly  ribbed,  deep  ;  flesh  rather  coarse,  sub-acid,  of 
good  flavor. 

Grimes'  Golden  Pippin.  Above  medium,  roundish,  slightly  oblong, 
regular  ;  skin  yellow,  with  large  russet  dots  ;  stalk  slender,  in  a 
deep  cavity ;  basin  deep,  slightly  wrinkled  ;  flesh  of  yellowish- 
white,  with  a  mild,  sub-acid,  agreeable,  very  good  flavor.  Nov. 
Virginia  and  Ohio  Valley. 

Hughes.  Large,  roundish ;  skin  greenish  yellow,  with  a  blush  ; 
stalk  slender ;  calyx  large,  open  ;  basin  wide,  deep ;  flesh  fine 
grained,  tender,  with  an  excellent,  agreeable,  aromatic  flavor. 
Berks  co..  Pa. 

Lady  Apple.  (Pomme  d'Api.)  Quite  small,  regular,  flat ;  a  bril- 
liant deep  red  cheek  on  light  clear  yellow,  stalk  and  calyx  deep 
set ;  flesh  tender,  delicate,  sub-acid,  flavor  good,  A  fancy  apple. 
Winter  and  spring.  Shoots  small,  dark,  ere(5t.  Productive.  Tree 
rather  tender. 

Loudon  Pippin.  Large  or  very  large,  roundish,  slightly  flattened, 
obtuse-conical;  greenish  yellow  ;  stalk  very  short ;  calyx  large,  in 
a  smooth  even  basin  ;  flesh  sub-acid,  of  a  good  second-rate  flavor. 
Early  winter.  Much  cultivated  in  Northern  Virginia  ;  and  from 
its  large  size  and  handsome  appearance  sells  well  in  the  Washing- 
ton market.     Produ6live. 

Michael  Henry  Pippin.  Size  medium,  roundish-ovate,  apex  nar- 
row ;  yellowish  green  ;  stalk  short,  rather  thick  ;  basin  narrow  ; 
flesh  yellow,  tender,  juicy.  Growth  upright.  Through  winter. 
Origin,  Monmouth  co.,  N.  J. 

Monmouth  Pippin.  (Red-cheeked  Pippin.)  Rather  large,  round- 
ish-oblate, light  greenish  yellow,  with  a  fine  red  cheek  ;  flesh  crisp, 
juicy,  mild  sub-acid,  with  a  good  rich  flavor.    Keeps  thrqugh  winter. 


228 


Apples. 


Monstrous  Pippin.  (Gloria  Mundi,  Ox  Apf)ie,  Baltimore.)  Very 
large,  roundish,  somewhat  flattened  at  the  ends,  slightly  angular 
or  ribbed  ;  skin  smooth  whitish  green,  becoming  whitish  yellow  ; 
stalk  stout,  short ;  calyx  large,  basin  wide,  deep,  somewhat 
ribbed,  with  an  obtuse  rim ;  flesh  white,  tender,  rather  coarse, 
sub-acid,  not  rich.  Late  autumn  and  early  winter.  A  good  cook- 
ing apple. 

Newtown  Pippin.  (Pippin,  Green  Newtown  Pippin.)  Medium  or 
rather  large,  roundish,  oblique,  slightly  irregular,  remotely  conical 
or  else  a  little  flattened  ;  dull  green  becoming  yellowish  green, 
often  with  a  dull  brownish  blush  ;  stalk  short,  deep  set,  and  sur- 
rounded by  thin,  dull,  whitish  russet  rays  ;  basin  narrow,  shallow  ; 
flesh  greenish  white,  juicy,  crisp,  fine-grained,  with  a  high,  fine 
flavor.  Keeps  through  spring,  and  retains  remarkably  its  fresh- 
ness. Tree  of  rather  slow  growth,  with  a  rough  bark.  The  fruit 
is  very  liable  to  black  spots  or  scabs,  unless  under  high,  rich,  and 
constant  cultivation.  One  of  the  best  fruits  for  foreign  markets. 
A  native  of  Newtown,  Long  Island,  and  has  rarely  succeeded 
well  in  New  England.     Tender  far  west. 


Fig.  261. — Green  Newtown  Pippin. 

Newark  Pippin.  (French  Pippin,  of  some.)  Rather  large,  round- 
oblong,  regular ;  greenish  yellow,  becoming  yellow ;  stalk  and 
calyx  deep  set ;  flesh  tender,  rich,  and  high  flavored.  Growth 
crooked,  irregular.     Early  winter. 


Winter — Acid — Not  Striped.  229 

Ortley.  (White  Detroit,  Ortley  Pippin,  Warren  Pippin,  White 
Bellflower,  Woolman's  Long,  Detroit,  Jersey  Greening,  Detroit  of 
the  West.)  Large,  roundish,  somewhat  oblong-ovate,  pale  yellow, 
slightly  tinged  with  pink  in  the  sun  ;  stalk  about  an  inch  long  ; 
sometimes  short,  but  always  slender ;  cavity  deep  and  narrow  ; 
basin  rather  deep,  nearly  even  or  slightly  plaited  ;  flesh  sub-acid, 
crisp,  sprightly,  rich,  fine.  Shoots  slender.  This  fine  firuit  has 
had  a  high  reputation  in  the  Ohio  Valley,  but  it  is  becoming  much 
affected  with  the  black  mildew  or  scab. 

Peck's  Pleasant.  Large,  often  quite  large,  roundish,  sometimes 
remotely  oblong,  often  a  little  oblique,  usually  slightly  flattened  ; 
smooth  and  regular  ;  color  light  green,  becoming  yellow,  with  a 
brown  blush  ;  stalk  very  short,  one-fourth  to  one-half  an  inch 
long,  thick,  rarely  longer  and  somewhat  slender ;  calyx  open, 
basin  abrupt,  rather  deep  ;  flesh  compa<5t,  very  tender,  with  a 
mild,  rich,  fine,  clear  sub-acid,  Newtown  Pippin  flavor.  Early 
winter ;  poor,  if  too  ripe.  Growth  rather  ere6l.  Shoots  some- 
what diverging.  A  good  bearer ;  fruit  always  fair.  Tender  far 
west. 

Pittsburgh  Pippin.  (Father  Apple,  Switzer  Apple,  WilHam  Tell.) 
Large,  roundish-oblate  ;  pale  yellow  ;  stalk  small,  cavity  large  ; 
basin  broad-furrowed ;  flesh  tender,  with  a  mild  sub-acid  flavor. 
Early  winter.  Valued  in  Pennsylvania.  An  irregular,  spreading 
grower. 

POMME  Grise.  (Grey  Apple.)  Rather  small,  roundish-oblate,  a  grey 
russet ;  stalk  slender,  cavity  wide,  rather  obtuse  ;  calyx  small, 
basin  round  ;  flesh  very  tender  for  a  russet,  and  fine  grained,  rich, 
and  high  flavored.  Canada.  One  of  the  best  dessert  apples  for 
the  extreme  north. 

Pound  Royal.  (Pomme  Royale,  erroneously^)  Large,  sometimes 
furrowed,  roundish,  slightly  oblong,  a  little  uneven ;  surface  whit- 
ish yellow ;  stalk  slender,  an  inch  and  a  quarter  long,  cavity 
large ;  basin  furrowed,  irregular ;  flesh  tender,  breaking,  fine 
grained,  mild,  agreeable,  sprightly.  Ripens  through  winter.  Tree 
vigorous,  produ6live.     Origin,  Pomfret,  Conn. 

Progress.  Rather  large,  roundish-conical,  often  slightly  oblate ; 
smooth,  yellow,  often  with  a  brownish  cheek ;  stalk  short,  cavity 
russeted  ;  calyx  large,  basin  shallow  ;  flesh  crisp,  with  a  pleasant 
sub-acid  flavor.     Conn. 

Red  Russet.  Large,  roundish-conical ;  yellow,  shaded  with  dull  red 
and  deep  carmine  in  the  sun ;  thickly  dotted  with  some  rough 
russet ;  stalk  short  and  thick  ;  calyx  with  long  segments,  basin 
narrow,  uneven ;  flesh  yellow,  solid,  crisp,  tender,  with  an  excel- 
lent, rich,  sub-acid  flavor,  somewhat  resembling  Baldwin.  (C. 
Downing.) 

Rhode  Island  Greening.     (Greening.)     Large,  roundish-oblate  ; 


230  Apples. 

green,  becoming  greenish  yellow,  always  fair,  a  dull  brown  blush 
to  the  sun  ;  stalk  three-fourths  of  an  inch  long  ;  basin  rather 
small,  often  slightly  russeted  ;  flesh  yellow — a  rich  yellow  if  much 
exposed  to  the  sun,  and  whitish  yellow  or  greenish  white  if  much 
shaded — tender,  juicy,  with  a  rich  rather  acid  flavor.  Growth 
strong,  young  trees  crooked  or  oblique,  shoots  rather  spreading, 
leaves  sharp  serrate  ;  very  produ6live,  single  trees  sometimes 
yielding  forty  bushels  of  fair  fruit  in  favorable  years,  and  orchards 
500  bushels  per  acre.  Fine  in  New  England  and  New  York. 
Tender  far  west. 

Roman  Stem.  Medium  in  size,  round  ovate  ;  whitish  yellow,  with  a 
faint  brownish  blush  ;  stalk  one-half  to  three-fourths  of  an  inch 
long,  with  a  fleshy  protuberance  at  insertion  ;  cavity  shallow ; 
basin  narrow,  slightly  plaited  ;  flesh  tender,  juicy,  mild  sub-acid, 
good  second-rate  flavor.  Keeps  through  winter.  A  New  Jersey 
fruit  which  succeeds  well  throughout  the  Ohio  Valley  and  Middle 
States.     Hardy  far  west. 

RoxBURY  Russet.  (Boston  Russet,  Putnam  Russet  of  Ohio) 
Medium  or  large,  roundish-oblate,  remotely  conical ;  partly  or 
wholly  covered  with  rather  rough  russet  on  greenish  yellow 
ground,  sometimes  a  dull  brown  cheek ;  stalk  one-half  to  an  inch 
long,  cavity  acute  ;  basin  round,  moderate ;  flesh  greenish  white, 
rather  granular,  slightly  crisp,  with  a  good  sub-acid  flavor.  Keeps 
late  in  spring.  Large  specimens  become  conical,  with  short  thick 
stalks  ;  small  specimens  are  more  flat,  and  with  longer  and  more 
slender  stalks.  Growth  spreading,  shoots  downy.  Although  not 
of  the  highest  flavor,  its  produ6liveness,  uniformly  fair  fruit,  and 
long  keeping,  render  this  variety  one  of  the  most  profitable  for 
orchard  culture.  It  succeeds  well  throughout  the  Northern 
States,  but  partially  fails  in  a  few  localities  at  the  West. 

SwAAR.  Rather  large,  roundish,  slightly  flattened  at  the  ends,  often 
considerably  oblate,  sides  regularly  rounded,  crown  as  wide  as  base  ; 
color  greenish  yellow  becoming  a  rich  yellow,  sometimes  faintly 
russeted,  and  a  small  blush  near  the  base,  when  much  exposed 
to  the  sun  ;  stalk  rather  slender,  three-fourths  of  an  inch  long, 
cavity  round,  moderate,  or  often  small ;  basin  small,  even  ;  flesh 
yellowish,  fine  grained,  compa6l,  tender,  with  a  very  rich,  mild, 
aromatic,  agreeable,  slightly  sub-acid  flavor.  Esteemed  by  some 
as  the  finest  winter  table  apple.  Ripens  through  winter  and  keeps 
into  spring.  Shoots  ascending,  buds  large,  leaves  coarsely  round- 
ed serrate.  Fruit  apt  to  be  scabby  on  old  overloaded  trees.  Not 
successful  in  all  locaUties. 

Tewksbury  Blush.  (Tewksbury  Winter  Blush.)  Small,  round- 
oblate  ;  yellow  with  a  red  cheek  ;  flesh  yellow,  juicy,  with  a  good 
flavor.     Keeps  till  midsummer.      Very  produ6live.     New  Jersey. 

Virginia  Greening.     Large,  oblate  ;  skin  yellowish,  with  large  brown 


Winter— Acid^Not  Striped.  231 


Fig.    262. — Swaar. 


dots  ;  stalk  and  cavity  large  ;  calyx  open,  basin  large,  abrupt ; 
flesh  yellow,  coarse,  with  a  rather  pleasant  sub-acid  flavor.  A 
good  keeper.     Southern. 

Western  Spy.  Large,  round-ovate,  very  regular  and  even,  with 
a  beautiful  red  cheek  on  a  lemon  yellow  skin  ;  stem  short,  in  a 
small  cavity ;  flesh  yellowish  white,  sub-acid,  of  a  fine  flavor — 
hardly  first-rate.     Proved  as  yet  only  at  the  West. 

White  Pippin.  (Canada  Pippin.)  Large,  roundish,  oblong,  flat- 
tened at  ends  ;  light  greenish  yellow  ;  cavity  large  ;  basin  abrupt, 
furrowed ;  flesh  yellowish  white,  sub-acid.  Good,  but  not  very 
rich.  Winter.  Fair  and  productive,  valued  at  the  West  and 
South-west. 

White  Rambo.  Rather  large  or  medium,  roundish-oblate,  remotely 
conical ;  skin  greenish  yellow,  becoming  yellow ;  cavity  large  ; 
basin  wide  ;  flesh  yellowish,  with  a  mild  sub-acid,  "  very  good  " 
flavor.     Early  winter.     Ohio. 

White  Spanish  Reinette.  (Reinette  Blanche  d'Espagne.)  Very 
large,  roundish,  oblong,  slightly  conical,  somewhat  angular,  ribbed  ; 
yellowish  green  in  the  shade,  rich  brownish  red  next  the  sun  ; 
stalk  short,  cavity  small  and  even  ;  calyx  large,  open  ;  basin  deep, 
angular;     flesh     yellowish    white,    crisp,    flavor    rich    sub-acid. 


232  Apples. 

Growth   of  tree  and  fruit  resemble  that  of  Fall  Pippin,  but  i' 
keeps  longer. 

White  Winter  Pearmain.  Rather  large,  conical,  angular  or 
ribbed  ;  light  yellowish  green,  with  a  brownish  red  cheek ;  stem 
short ;  flesh  whitish,  fine  grained,  with  a  mild  sub-acid,  rich,  fine 
flavor.  This  is  distin6l  from  the  Michael  Henry  Pippin,  which  it 
resembles,  and  at  the  West  is  one  of  the  best  and  most  produ6tive 
winter  apples. 

Winter  Cheese.  (Green  Cheese.)  Medium  in  size,  oblate ;  green 
in  the  shade,  red  in  the  sun ;  flesh  very  crisp,  very  tender  and 
delicate,  sprightly,  and  of  a  fine,  pleasant  flavor.  One  of  the 
most  highly  esteemed  early  winter  apples  of  Southern  Virginia, 
closely  resembling  the  Fall  Cheese,  but  a  longer  keeper.  Be- 
comes mealy  and  insipid  after  maturity. 

Winter  Pippin  of  Geneva.  Large,  oblate,  slightly  angular  ;  yellow, 
with  a  crimson  cheek  sparsely  covered  with  grey  dots  ;  stalk 
small,  cavity  narrow ;  calyx  open,  segments  long ;  basin  open ; 
flesh  yellow,  tender,  vinous,  excellent.  Ripens  through  winter. 
Tree  and  fruit  resemble  Fall  Pippin.     (C.  Downing.) 

Wood''s  Greening.  Large,  roundish,  a  little  oblique,  slightly  flat- 
tened, obscurely  conical ;  pale  green,  smooth  ;  stalk  very  short, 
cavity  acuminate  ;  calyx  rather  large,  basin  distinft,  slightly 
plaited  ;  flesh  greenish  white  or  nearly  white,  fine  grained,  slight- 
ly crisp,  tender ;  flavor  very  agreeable,  mild  sub-acid,  first-rate, 
but  not  very  rich. 

Yellow  Bellflower.  (Bellflower,  Yellow  Belle  Fleur.)  Large, 
often  quite  large,  oblong-ovate,  apex  quite  narrow  and  conical, 
more  or  less  irregular  ;  surface  pale  yellow,  often  with  a  blush ; 
stalk  slender  ;  basin  ribbed  ;  seeds  long ;  flesh  very  tender  when 
ripe,  fine  grained,  crisp,  juicy,  acid,  becoming  sub-acid,  excellent. 
Keeps  through  winter.  Shoots  yellowish,  rather  slender  ;  growth 
of  the  tree  rather  upright ;  succeeds  best  on  rather  light  soils. 
Adapted  to  the  climate  of  the  Northern  and  Middle  States,  as  far 
south  as  Kentucky,  but  fails  by  premature  dropping  in  many 
localities.  More  tart  and  less  rich  in  cold  summers,  and  far 
North.     Hardy  at  the  West. 

Yellow  Newtown  Pippin.  Medium,  or  rather  large,  roundish, 
oblate  and  obHque,  more  or  less  flattened  ;  yellow,  with  a  brown- 
ish red  cheek,  purplish  before  ripe  ;  stalk  very  short ;  flesh  firm, 
crisp,  with  a  rich,  mild  flavor.  Closely  resembles  the  Green  New- 
town Pippin,  and  believed  by  many  to  be  identical,  differing  only 
by  a  warmer  exposure.  It  is  fairer  in  some  localities  than  the 
Green,  but  is  usually  inferior  to  it  in  flavor. 

C.  Downing  gives  the  following  distinguishing  points  between  these 
two  sub-varieties  :  "  The  Yellow  is  handsomer,  and  has  a  higher 
perfume  than  the  Green,  and  its  flesh  is  rather  firmer  and  equally 


Winter — Acid^Not  Striped,  233 

high  flavored  ;  while  the  Green  is  more  juicy,  crisp,  and  tender. 
The  Yellow  is  rather  flatter,  measuring  only  about  two  inches 
deep,  and  it  is  always  quite  oblique — projecting  more  on  one  side 
of  the  stalk  than  the  other.  When  fully  ripe,  it  is  yellow,  with  a 
rather  lively  red  cheek  and  a  smooth  skin,  few  or  none  of  the 
spots  on  the  Green  variety,  but  the  same  russet  m.arks  at  the 
stalk.  It  is  also  more  highly  fragrant  before  and  after  it  is  cut 
than  the  Green.  The  flesh  is  firm,  crisp,  juicy,  and  with  a  rich 
and  high  flavor." 


CHAPTER   II. 


THE  PEAR. 


The  Pear,  when  grown  to  full  perfe6lion,  is  distinguished  for  its  great 
delicacy,  its  melting  and  juicy  texture,  and  its  mild,  rich,  and  deli- 
cious flavor.  Excelling  the  apple  in  these  particulars,  it  falls  below 
it  in  importance  in  consequence  of  the  less  uniformly  healthy  habit 
of  the  tree. 


PROPAGATION. 

The  best  trees  are  raised  from  seedhng  stocks ;  suckers,  unless 
unusually  furnished  with  fibrous  roots,  are  of  crooked,  one-sided, 
and  stunted  growth. 

Raising  the  Seedlings.  The  seeds,  after  separation  from  the  fruit, 
should  be  kept  as  already  described  for  apple-seeds,  by  mixing  with 
sand  or  leaf  mould.  The  soil  for  the  seed-bed  should  be  unusually 
deep  and  fertile,  rather  damp  than  otherwise,  and  should  have  a 
good  manuring  with  lime  and  ashes,  and  an  abundant  supply  of 
peat  or  muck,  if  the  soil  is  not  already  largely  furnished  by  nature 
with  this  ingredient. 

The  mode  of  sowing  the  seeds  may  be  the  same  as  that  described 
for  the  apple,  in  drills  from  one  to  two  feet  apart.  The  more  thinly 
they  are  sown,  the  less  will  be  the  danger  of  disaster  from  the  leaf- 
blight  ;  and  for  this  reason,  drills  near  together,  with  the  seeds 
somewhat  sparingly  scattered  in  them,  will  be  found  best. 

The  leaf-blight  is  the  most  serious  evil  met  with  in  the  culture  of 
pear-seedlings.  It  is  more  formidable  in  some  seasons  than  in 
others.  Commencing  about  midsummer,  sometimes  earlier,  but 
more  frequently  later,  it  is  first  indicated  by  the  leaves  in  certain 
parts  of  the  seed-beds  turning  brown ;  in  a  few  days  they  fall  off; 
other  portions  of  the  beds  are  successively  attacked,  till  all  the  seed- 
lings become  more  or  less  denuded,  those  last  affedled  occupying 


Propagation.  235 

the  most  favorable  portions  of  the  soil.  As  a  necessary  conse- 
quence, growth  immediately  ceases  ;  and  if  they  are  attacked  early, 
and  have  made  but  little  previous  growth,  they  are  nearly  ruined, 
and  few  will  survive  the  succeeding  winter,  for  they  never  make  a 
second  growth  the  same  year  of  any  value.  But  if  their  previous 
growth  has  been  vigorous,  and  the  blight  appears  late  in  summer, 
much  less  injury  is  sustained.  The  best  remedy  is  high  cultivation, 
on  good  new  soil,  and  taking  out  daily  every  diseased  tree. 

Wintering  the  Young  Seedlings.  The  frequent  destru6lion  of  the 
trees  the  first  winter  is  another  serious  evil.  The  danger  is  least 
with  those  that  have  made  the  best  well-ripened  growth ;  hence  it 
becomes  very  important  to  secure  healthful  vigor  by  the  adoption  of 
the  cultivation  previously  mentioned.  But  in  many  localities,  pear 
seedlings,  which  are  always  remarkably  free  from  fibrous  or  lateral 
roots  the  first  year,  are  drawn  out  by  the  freezing  of  the  soil,  and 
either  destroyed  or  greatly  injured.  Several  modes  have  been  pro- 
posed to  prevent  this  result,  and  have  been  tried  to  a  greater  or  less 
extent.  One  is  to  induce  the  emission  of  lateral  roots,  by  taking  up 
the  young  seedlings  from  the  thickly  sown  beds  early  in  the  season, 
and,  as  soon  as  four  leaves  have  appeared,  cut  off  their  tap  roots  and 
reset  them  in  the  nursery-rows.  Robert  Nelson,  of  Newburyport, 
Mass.,  pursued  this  course  with  great  success ;  but  its  general 
utility  may  be  questioned,  except  during  a  rainy  period  or  on  favora- 
ble soils,  unless  abundant  watering  is  given.  A  more  easy  as  well 
as  safe  mode  would  perhaps  be  to  cut  off  the  tap  roots,  at  the  same 
age,  by  means  of  a  sharp  spade  thrust  beneath  the  soil,  and  without 
transplanting.  Neither  of  these  modes  could  be  successfully  applied 
except  to  large,  vigorous  seedlings,  growing  in  a  deep,  rich  soil. 

But  where  the  growth  of  lateral  roots  has  not  been  effe6led,  and 
the  consequent  danger  is  greater  of  their  being  drawn  upwards  by 
frost,  much  protedion  may  be  given  them  by  covering  the  whole 
ground  with  forest  leaves  to  a  depth  of  several  inches ;  and  if  the 
rows  are  near  each  other,  and  the  trees  several  inches  or  a  foot 
high,  they  will  prevent  the  leaves  from  being  swept  off  by  the  winds. 
The  incursion  of  mice  may  be  avoided  by  placing  the  seed-beds  as 
near  as  pra6ticable  to  the  middle  of  a  clean  ploughed  field,  and  by 
encircling  the  ground  with  a  bank  or  ridge  of  fresh  earth  thrown  up 
for  this  purpose,  about  a  foot  high.  Mice  will  not  pass  such  a 
boundary  under  the  snow. 

Taking  up  the  seedlings  late  in  autumn,  and  burying  them  in  a  cel- 
lar, or  laying  them  in  by  the  roots  and  nearly  covering  the  whole 
stems,  will  preserve  them  safely. 


236  Pears. 

Budding  may  be  performed  the  first  summer  after  transplanting 
if  the  stocks  have  made  a  good  growth.  The  management  of  the 
young  trees  is  the  same  as  for  apples,  by  grafting  or  budding  near 
the  surface  of  the  ground,  and  heading  down,  trimming,  and  cultiva- 
tion. But  as  pear-stocks  are  valuable,  budding  is  to  be  preferred  to 
grafting,  because  it  may  be  repeated  in  case  of  failure.  Root-graft- 
ing, in  the  mode  adopted  for  the  apple,  nearly  always  fails.  It  is 
successful  when  large,  entire,  and  branching  roots  are  taken,  and 
the  grafts  inserted  above  the  crown. 

DWARF   PEARS. 

For  orchard  culture,  and  in  most  parts  of  the  country  where  the  pear 
flourishes  with  great  vigor  and  proves  highly  produflive,  pear-stocks 
will  doubtless  always  be  found  preferable  to  all  others.  The  advan- 
tages of  a  dwarf  growth  on  dissimilar  stocks  have  been  already 
pointed  out  under  the  head  of  stocks.  Such  trees  are  not  so  long- 
lived  as  on  pear-roots,  and  they  require  more  thorough  and  fertile 
culture,  and  care  in  pruning.  But  they  have  some  important  advan- 
tages, such  as  coming  soon  into  bearing,  occupying  a  fifth  part  of 
the  ground,  thriving  in  many  soils  where  pear-stocks  will  not,  and 
in  a  few  instances  improving  the  quality  of  the  fruit. 

The  only  reliable  stock  is  the  French  quince.  Nearly  all  the 
experiments  with  the  mountain  ash  have  sooner  or  later  proved  fail- 
ures. Budded  or  grafted  upon  apple  seedhngs,  pears  sometimes 
make  a  feeble  growth  for  a  few  years  ;  but  unless  the  grafts  them- 
selves throw  out  roots,  by  planting  beneath  the  surface,  they  sooner 
or  later  perish.  It  sometimes  happens  that  grafts  of  a  few  varieties 
inserted  at  standard  height,  grow  and  bear  for  a  few  years.  The 
thorn  has  been  used  in  England,  and  to  some  extent  in  this  country, 
with  partial  success.  But  all  other  kinds  of  dissimilar  stocks  have 
given  way  to  the  quince,  which  is  much  superior  for  general  use  to 
any  other. 

The  varieties  of  the  pear  do  not  grow  with  equal  facility  upon  the 
quince.  A  few,  as  the  Duchesse  d'Angouleme,  Louise  Bonne  of 
Jersey,  and  Beurrd  Diel,  are  so  much  improved  in  quality  that  their 
cultivation  on  pear  stocks  is  discontinued  by  most  fruit-growers.  A 
large  number  flourish  well,  but  are  little  changed  in  quality,  as  White 
Doyenne  and  Dearborn's  Seedling.  A  few,  on  the  other  hand,  suc- 
ceed badly  or  wholly  refuse  to  grow  upon  quince  stocks,  without 
double  working,  which  consists  in  first  budding  some  freely  growing 
pear  upon  the  quince  bottom,  and  then  budding  or  grafting  the 
"  refra<5lory  "  sort  into  the  pear  shoot. 


*.       Pears.  237 

As  a  general  rule,  double-worked  trees  do  not  flourish  for  a  greaf 
length  of  time.  Single-worked  have  done  well  for  thirty  cr  fort)i 
years  under  favorable  influences. 

The  following  list,  made  out  chiefly  from  the  combined  experience 
of  European  and  American  cultivators,  may  prove  valuable  to  those 
commencing  with  dwarf  pears  : 

I.  Pears  succeeding  better  on  quince  than  on  pear  stocks^  and  which 
should  be  mostly  worked  as  dwarfs. 

Louise  Bonne  of  Jersey,  Long  Green  of  Autumn, 

Duchesse  d'Angouleme,  Beurr^  d'Amalis, 

Easter  Beurr6,  Glout  Morceau, 

Beurre  Diel,  Vicar  of  Winkfield. 

II.  Pears  usually  succeeding  well  both  on  pear  and  quince, 

Beurr^  Sterkmans,  *  Epine  Dumas, 

BufFum,  Oswego  Beurr^, 

White  Doyenn^,  Napoleon, 

Stevens'  Genesee,  Capiaumont, 

Chaumontelle,  Jargonelle, 

Early  Rousselet,  St  Germain, 

Van  Mons'  Leon  Le  Clerc,  Summer  Franc  Real, 

Jaminette,  Tyson, 

Dearborn's  Seedling,  Madeleine, 

Doyenn^  d'Alengon,  Compte  de  Lamy, 

Osband's  Summer,  Duchesse  d' Orleans, 

Bloodgood,  Forelle, 

Jersey  Gratioli,  Delices  d'Hardenpont, 

Passe  Colmar,  Figue, 

Pound,  or  Uvedale's  St.  Germain,  Beurrd  Langelier, 

Beurr^  d'Anjou,  Doyenn^  Boussock, 

Catillac,  Nouveau  Poiteau, 

Soldat  Laboureur,  St.  Michael  Archange, 

Triomphe  de  Jodoigne,  Josephine  de  Malines, 

Urbaniste,  Bergamotte  Cadette, 

Rostiezer,  Figue  d'Alengon,  » 

Kingsessing,  Beurrd  Superfin. 

III.  Pears  growing  on  quince,  but  better  on  pear  stocks. 

Beurr^  d'Aremberg,  Bartlett, 

Onondaga,  Doyenn^  d'Et^, 

Seckel,  Belle  Lucrative. 
Gray  Doyenn^. 

IV.  Pears  usually  failing  on  quince,  unless  double-worked, 

Beurr^  Bosc,  Washington, 

Marie  Louise,  Paradise  d'Automne, 

Gansel's  Bergamot,  Sheldon, 

Dix,  Dunmore. 

Winter  Nelis, 


238  Pears. 

The  result  is  not  always  the  same  in  different  soils  and  in  different 
seasons.  The  Seckel,  for  instance,  has  wholly  failed  in  one  year, 
and  in  another,  on  the  same  spot  of  ground,  has  grown  well.  The 
White  Doyennd  grew  finely  one  summer,  and  almost  totally  failed 
the  next.  Some  sorts  which  in  nearly  all  cases  do  well,  occasionally 
prove  unsuccessful.  A  few,  uniformly,  in  all  seasons  and  in  all  soils, 
make  a  rapid  and  vigorous  growth,  of  which  the  Louise  Bonne  of 
Jersey  is  perhaps  the  most  striking  example ;  some  others,  again, 
invariably  fail  (unless  double-worked),  the  most  prominent  among 
which  stands  the  Beurrd  Bosc.  Indeed,  so  averse  is  this  variety 
to  a  union  with  the  quince,  that  it  is  by  no  means  certain  that  it 
may  not  soon  fail  if  worked  in  whatever  manner.  In  some  places, 
however,  double-working  has  given  it  smooth  and  fair  fruit  where  it 
has  been  cracked  and  blighted  on  the  pear.  Both  this  and  the 
Flemish  Beauty,  as  well  as  the  Marie  Louise,  and  some  others,  suc- 
ceed well  when  grafted  on  the  hawthorn. 

The  changes  wrought  by  the  quince  stock  are  often  important 
and  interesting.  T.  Rivers  states  that  the  Beurrd  d' Aremberg  ripens 
several  weeks  earlier  in  winter  ;  that  the  Easter  Beurrd  is  rendered 
more  produ6live  and  matures  its  fruit,  while  on  the  pear  it  is  a  bad 
bearer,  and  does  not  ripen ;  that  the  Fortunee  is  a  "  perfe6l  crab " 
upon  the  pear,  but  on  the  quince  is  melting  and  juicy ;  that  the 
Glout  Morceau  is  imperfe6l  and  ripens  badly  on  the  pear,  but  is 
always  fair  and  attains  a  high  and  mature  flavor  on  the  quince.  As 
a  general  efFe6l,  the  size  of  the  fruit  is  increased,  but  in  a  few  cases 
it  is  rendered  more  gritty  in  texture. 

Pruning  Dwarf  Pears.  Dwarf  pear  trees  are  usually  pruned 
into  the  pyramidal  and  conical  form,  the  latter  differing  only  in  its 
broader  shape.  The  principle  to  be  adopted  in  pruning  has  been 
already  explained  on  a  former  page  ;  the  extent  to  which  it  must  be 
carried,  should  be  such  as  to  keep  the  trees  within  ten  or  twelve 
feet  in  height,  and  six  or  seven  feet  in  diameter  at  the  base.  A 
greater  height  increases  the  difficulty  of  pruning.  The  same  reason 
forbids  the  adoption  of  a  head  with  a  clean  stem  below,  as  in  com- 
mon standards. 

The  pyramidal  mode  of  pruning  may  be  applied  to  pear  trees  upon 
pear  stocks.  Dwarf  trees  may  be  planted  from  ten  to  twelve  feet 
apart.  They  will  always  need  careful  attention  to  pruning,  and  to 
thorough  and  enriched  cultivation  of  the  ground. 

In  planting  out  the  dwarf  pear,  the  quince  stock  should  be  planted 
a  Httle  below  the  surface  to  elude  the  borer,  which  often  attacks  the 
quince,  but  rarely  the  pear.     It  is  sometimes  planted  deeper  for  the 


Pears. 


239 


purpose  of  causing  the  pear  to  throw  out  roots  of  itself,  thus  chang- 
ing the  dwarf  to  a  starjsdard.  This  pradlice  is  obje6tionable,  as  such 
roots  are  apt  to  be  few  or  one-sided,  incHning  or  prostrating  the  tree. 
It  is  also  desirable  to  retain  the  bearing  character  of  the  dwarf 

When  dwarfs  become  old,  or  begin  to  decline,  pear  roots  may  be 
given  to  them,  and  renewed  vigor  imparted  by  planting  a  small  pear 
tree  closely  on  each  side,  and  when  these  become  estabhshed,  by 
inarching  them  into  the  tree,  as  shown  in  the  annexed  cuts.  It  is 
performed  as  follows  : 

Make  a  slit  in  the  bark  of  the  dwarf  pear  tree,  a  few  inches  above 


Fig.  263. 


Fig.  264. 
b,  h.  Pear  Stocks  inserted  into  it,  for  new  bottom. 


<e,  Trunk  of  Dwarf  Pear  Tree, 
c,  Cut  for  receiving  the  Pear  Stock,    d.  Pear  Stock,  cut  sloping  before  insertion. 


ground,  and  across  the  lower  end  of  the  slit  make  a  cross-cut,  so  as 
to  form  an  inverted  x.  If  the  tree  is  large,  make  a  notch  instead  of 
the  cut,  sloping  downwards,  the  better  to  admit  the  stock.  Then 
bend  the  stock  against  this  notch  or  cross-cut,  and  mark  it  at  that 
point.  Then  with  a  knife  set  with  the  edge  upwards  at  this  mark, 
cut  the  stock  off  with  a  slope  two  or  three  inches  long.  It  is  then 
easily  bent  and  inserted  into  the  slit.  It  may  be  covered  with  graft- 
ing wax,  but  grafting  clay  is  much  better.  This  is  made  of  clay  or 
clay-loam  one  part,  and  horse  manure  two  parts,  well  mixed  together 
— the  addition  of  a  little  hair  is  an  improvement.  Cow  manure  is 
entirely  unfit,  being  too  compact  with  the  clay,  and  not  possessing 
the  fibrous  chara6ter  of  the  other. 

Horizontal  Training.,  for  walls  or  espaliers,  is  very  rarely  prac- 


240  Pears, 

tised  or  needed  in  this  country.  It  is  occasionally  employed  in 
limited  gardens,  to  form  boundaries  of  walks,  without  occupying 
much  lateral  space,  and  where  it  is  desired  to  grow  large  and  fine 
specimens  of  fruit  by  strong  exposure  to  the  sun.  The  mode  may 
be  briefly  understood  by  the  accompanying  figure  representing  a 
partly  grown  tree  (Fig.  265).     As  the  tree  advances,  shoots  will  be 


Fig.  265. 

produced  from  the  sides  of  the  horizontal  arms ;  these  must  be 
stopped  or  pinched  off  early  in  summer,  to  prevent  their  drawing  too 
hard  on  the  rest  of  the  tree,  and  a  similar  course  pursued  with 
them  to  that  already  described  in  a  former  chapter.  The  fruit-buds, 
and  all  the  shoots  or  spurs  supporting  fruit-buds,  are  to  be  cut 
closely  off  wherever  too  thick  for  an  even  crop.  Early  in  autumn 
the  shortened  shoots  are  to  be  cut  down,  leaving  the  fruit-buds,  only, 
to  bear  the  next  season.  By  this  regularity  of  pruning,  the  tree  will 
preserve  a  neat  appearance,  and  bear  regular  crops. 

The  horizontal  branches  may  be  about  one  foot  apart  for  large 
pears,  and  eight  inches  for  small ;  and  the  trees,  if  on  quince  roots, 
may  be  about  ten  feet  apart 


Pears.  241 

SYNOPSIS   OF  ARRANGEMENT. 

Division  I.  Summer  Pears. 

Class  I.  Distin6l pyriform. 

Class  II.  Obscure  pyriform,  obovate^  or  turbinate. 

Class  III.  Roundish  or  oblate. 
Division  II.  Autumn  Pears. 

Class  I.  DistinCl pyriform. 

Class  II.  Obscure  pyriform^  obovate^  or  turbinate. 

Class  III.  Roundish  or  oblate. 
Division  III.  Winter  Pears. 

Class  I.  Distin6l Pyriform. 

Class  II.  Obscure  pyriform^  obovate^  or  turbinate. 

Class  III.  Roundish  or  oblate. 

FURTHER  classification  OF  FORMS. 

In  addition  to  the  several  general  forms  mentioned  in  the  preced- 
ing synopsis,  the  shape  is  more  particularly  designated  by  compari- 
son with  well  known  sorts.  No  fruit  has  so  many  forms  as  the  pear 
in  its  different  varieties  ;  and  to  assist  the  fruit-grower  in  preserving 
a  recolle6lion  of  the  distindlive  chara6lers  of  each,  these  forms  are 
classified  in  the  following  pages.  The  distinftion  between  pyriform, 
obovate,  and  oblate,  which  constitute  the  three  principal  divisions, 
has  been  already  pointed  out  in  the  chapter  on  describing  fruits ; 
but  there  are  many  subdivisions,  or  less  distindl  modifications,  which, 
if  accurately  observed,  would  additionally  distinguish  the  different 
varieties.  For  example,  pyriform  pears  may  be  divided  into  Bart- 
lett-shaped,  y^htre  the -general  form  is  oblong,  but  both  body  and 
neck  rounded  and  obtuse ;  Winkfield-form^  longer  and  less  obtuse  ; 
Bosc-shapedj  when  the  body  is  broad  and  the  neck  long  and  narrow  ; 
Tyson-form,  similar  to  Bosc,  but  with  a  shorter  and  acute  neck ; 
Urbaniste-form,  shorter  and  less  distin6lly  pyriform  ;  Diel-shapedy 
where  the  body  is  large  and  rounded,  and  the  neck  short  and  obtuse  ; 
Madeleine-shaped,  similar  to  the  last,  but  of  smaller  body  and  lighter 
form. 

Obovate  pears  may  be  either  Doyenne-form,  when  they  slightly 
approach  pyriform ;  Buffum-shaped,  or  distin6l  obovate,  when 
gradually  rounded  towards  the  stem  with  no  approach  to  a  neck ; 
or  Bloodgood-shaped,  similar  to  the  last,  but  often  shorter  and  taper- 
ing, or  rounded  into  the  stalk. 

These  forms  are,  of  course,  more  or  less  variable  in  the  same 
varieties,  but  those  more  generally  prevailing  are  adopted. 

II 


242       Forms  of  PearSy  reduced  one-half  in  Diameter. 
Pyriform. — Bartlett-shaped. 


Fig.  ^if>.—BarlIett. 


Fig.  267.— BeurrS  DuvaL 


Winkfield-shaped. 


Fig.  ^Z.—EmiUd'HeysU 


Fig.  269. — Wmkfield.        Fig.  iTO.—  Vtrte  Longue. 


Forms  of  Pears,  reduced  one-half  in  Diameter.       243 
Pyriform. — Boscform. 


271. — Beurri  Bosc. 


Fig.  272. — Dupuy  Charles. 


Fig.  vjy.'-CoHseUUr  de  l»  Caur. 


Fif .  a74.—PauHd. 


244       Forms  of  Pears,  reduced  one-half  in  Diameter, 
Pyriform. — Diel-shaped. 


Fig.  275. — DoyentU  du  Cornice.  Fig.  2j6.—'Beurri  DieL 


Fig.  ijj.—Onondoii^  Fig.  27S.— Black  Worcester. 


Forms  of  Pears,  reduced  one-half  in  Diameter,       245 
P  YRIFORM. — Tyson-shaped, 


Fig.  379. — Brandyiuitu  (two  outlines).  Fig.  280. — Las  Canat. 


Fig.  iZx.—WiliHinston.  Fig.  z%i.—Rosabirtu.       Fig.  283.-5'/.  GhisUun. 


246      Forms  of  PearSy  reduced  one-half  in  Diameter, 


O^OY  AT-E.-VYKiFO^^.—Urbamsteform. 


Fig.  2Z\.—Urbanisie. 


Fig.  2%s— Pratt. 


Fig.  ^f>.—Kir^sessing.         Fig.  2Zj.—Beurri  Kennes.         Fig,  zZZ.—Langelier. 


Forms  of  Pears,  reduced  one-half  in  Diameter.       247 


Obovate-pyriform. — Madeleine  form. 


Fig.  iiq—MadeUitti.  Fig.  2<)o.— Alpha.        Fig.  291  —Inconntu  Van MoMM. 


Obovate. — Doyenniform. 


Fig.  vii.—Doyenni  Boussock.      Fig.  3<)z---Cushing.         Fig.  itjJ^—DoyentU  De/ais. 


248       Forms  of  Pears,  reduced  one-half  in  Diameter, 


0-ROYA.T^.—Bufum-shaped. 


Fig.  Vis—Heathcot.  Fig.  2<)(>.~Lewis.        Fig.  2<)y.— Dearborn's  Seedling, 


Short  Obovate. 


Fig.  2()Z.—BergamotU  Cadette.  Fig.  299.— J'i?«//<r. 


Fig.  2,oo.—Beurri  Gn's 
tPHiver. 


Forms  of  Pears,  reduced  one-half  in  Diameter.       249 


Obovate-Turbinate. — Bloodgood-shaped. 


Fig.  zox.—Bloodgood.    Fig.  102.— Henry  IV.    Fig.  ytZ'—Dundas.      Fig.  jfi\.—Paytncy. 


Oblate. — Bergamot-shaped 


Fig.  y>s-—Seurri  Goubalt.        Fig.  -iQe.^GansePs  Bergamot.        Fig.  yyi.—FuUoH 


250  Pears. 

The  quality  of  pears  is  remarkably  liable  to  change  from  external 
causes.  A  difference  in  soil  and  cultivation  exerts  so  great  an  influ- 
ence with  many  fine  sorts,  that  while  they  possess  the  highest  flavor 
when  growing  on  favorable  ground  kept  rich  and  mellow,  they  become 
greatly  inferior  or  even  worthless  in  poor  soil  with  negle6led  culture. 
Besides  these,  there  are  other  influences  dependent  on  a  change  of 
locality,  all  of  which  taken  together,  have  contributed  to  the  great 
diversity  of  opinion  which  exists  in  relation  to  many  celebrated  varie- 
ties. The  pomologist  will  hence  perceive  the  difficulty  of  weighing 
evidence  for  and  against  the  different  sorts,  and  of  expressing  a 
degree  of  quality  that  shall  coincide  with  the  opinions  of  all. 

It  will  be  understood,  that  the  quality  given  on  the  following  pages, 
refers  only  to  pears  tested  in  this  country.  Some  European  varie- 
ties, which  maintain  a  high  character  at  home,  prove  of  no  value 
here. 

In  describing  pears,  it  may  be  well  to  repeat  that  the  term  base 
applies  in  all  cases  to  the  part  nearest  the  tree  ;  and  apex,  to  the 
part  most  remote.  This  is  in  accordance  with  universal  pra6lice 
among  eminent  botanists.  The  apex  is  usually  termed  the  crown; 
and  it  is  sufficiently  evident  that  the  crown  (upper  portion  or  sur- 
mounting part)  cannot  at  the  same  time  be  the  base. 


DIVISION  I.— SUMMER  PEARS. 
Class  I. — Distinct  Pyriform. 

Bartlett.  (Williams'  Bonchretien.)  Quite  large,  obtuse-pyriform, 
somewhat  pyramidal,  surface  wavy,  clear  yellow,  sometimes  a  faint 
blush  ;  stalk  an  inch  and  a  fourth  long,  stout,  slightly  sunk  ;  basin 
little  or  none  ;  apex  slightly  plaited,  sometimes  smooth ;  flesh 
nearly  white,  fine  grained,  exceedingly  tender  and  buttery,  with  a 
nearly  sweet,  sometimes  faintly  sub-acid,  fine,  moderately  rich 
flavor.  Ripens  end  of  summer  and  beginning  of  autumn  ;  and 
far  north,  is  striftly  an  autumn  pear.  The  fruit,  when  not  fully 
grown,  ripens  and  becomes  of  good  quality  if  kept  in  the  house  a 
week  or  two.  Growth  ere6l,  vigorous,  leaves  folded,  slightly 
recurved,  shoots  yellowish.  Tree  very  produ6live,  and  bears  very 
young.  Although  not  of  the  first  class  as  to  flavor,  the  many  fine 
qualities  of  this  pear  render  it  a  general  favorite.     Fig.  266. 

Beurr^  Giffard.  Medium,  pyriform  slightly  Bosc-shaped,  but 
shorter,  skin  greenish  yellow,  marbled  red  on  the  sunny  side  ;  stalk 
rather  long,  calyx  closed,  basin  small ;  flesh  juicy,  melting,  slightly 
vinous,  exceedingly  agreeable.  Middle  of  August.  Shoots  slen- 
der, reddish  purple,  growth  straggling. 


Slimmer — Distin6l  Pyriform. 


251 


Fig.  308. — Beurri  Giffard. 

Brandywine.  Size  medium  ;  conic-pyriform  (Tyson-shaped),  neck 
acute  ;  smooth,  dull  yellowish  green,  partly  russeted,  crown  thickly 
russeted  ;  stalk  three-fourths  to  an  inch  and  a  half  long,  fleshy  at 
insertion ;  flesh  white,  very  juicy  and  melting,  of  fine  flavor. 
Leaves  rather  small,  shoots  pale  olive,  vigorous,  upright ;  tree 
not  very  produftive.  Ripens  in  August.  A  native  of  Delaware 
CO.,  Penn.     Grows  well  on  the  quince.     Fig.  279. 

Clapp's  Favorite.  Large,  pyriform,  body  large  tapering  to  the 
crown,  neck  rather  small  ;  skin  smooth,  yellowish  green  becoming 
yellow,  dotted  and  shaded  with  red  to  the  sun  ;  stalk  rather  short, 
stout ;  calyx  partly  closed,  basin  small  wrinkled  ;  flesh  greenish 
or  yellowish  white,  juicy,  melting,  perfumed,  of  very  good  quality. 
Ripens  end  of  August  and  beginning  of  September,  or  about  a 
week  before  the  Bartlett.  Young  shoots  dark  purple,  growth 
strong  and  vigorous,  resembling  that  of  the  Flemish  Beauty,  with 
which  and  the  Bartlett  it  is  supposed  to  be  a  cross.  New  and 
promising.     Dorchester,  Mass. 


252 


Pears. 


Julienne.  Size  medium  ;  slightly  pyriform,  approaching  obovate, 
regular ;  whole  surface  clear  yellow ;  stalk  an  inch  long,  rather 
stout,  cavity  small ;  calyx  small,  ere6l  or  closed,  basin  rather  shal- 
low ;  flesh  half  buttery,  sweet,  of  good  flavor,  but  often  poor  on 
heavy  soils.  Late  summer.  Shoots  yellowish.  Productive,  and 
bears  when  very  young.     Proves  fine  at  the  South. 

Madeleine.  (Citron  des 
Carmes,  Magdelen,  Green 
Chisel,  incorredly.)  Medi- 
um in  size,  shghtly  pyriform, 
conic-obovate ;  skin  smooth, 
pale  yellowish  green,  rarely 
a  faint  brownish  blush ; 
stalk  slender,  an  inch  and  a 
half  long,  cavity  very  nar- 
row and  small ;  basin  shal- 
low ;  flesh  juicy  and  melt- 
ing, usually  faintly  acid, 
with  an  agreeable,  delicate, 
fine,  refreshing  flavor.  Ma- 
tures about  midsummer,  or 
at  the  time  of  wheat  har- 
vest. Needs  house-ripen- 
ing. Shoots  straight,  ere6l, 
greenish,  growth  vigorous  ; 
tree  rather  liable  to  blight. 
Leaves  quite  flat. 

Pulsifer.  Medium  or  rather 
small,  pyriform,  Madeleine 
or  Rostiezer-shaped  ;  skin 
dull  yellow,  sometimes 
slightly  russeted ;  stalk 
short,  curved,  slightly  sunk  ; 
basin  shallow ;  flesh  juicy,  melting,  and  when  well  ripened,  of  a 
very  good  flavor.  Middle  of  August.  Shoots  greenish,  rather 
ere6l.     Illinois.     New. 

ROSTIEZER.  Rather  small,  sometimes  medium  in  size  ;  conic-pyri- 
form,  approaching  obovate,  nearly  Madeleine-shaped,  regular ; 
skin  dull  brownish  green,  with  a  dark,  dull,  reddish  brown  cheek 
to  the  sun,  with  whitish  specks,  and  traces  of  thin  russet ;  stalk 
an  inch  and  a  half  to  two  inches  long,  slender,  scarcely  sunk  ; 
basin  little  or  none  ;  flesh  juicy,  melting,  sweet,  with  a  very  high, 
perfumed  flavor,  of  high  excellence.  Ripens  late  in  summer. 
For  rich  flavor,  it  has  scarcely  an  equal  among  summer  pears. 
Shoots  dark,  large,  leaves  broad. 

Skinless.  (Sanspeau.)  Rather  small,  long  pyriform,  body  conic- 
ovate,  regular  ;  skin  smooth,  very  thin,  yellowish  green,  often  dot- 


Fig.    309. — Madeleine, 


Summer — Distindl  Pyriform. 


253 


Fig.  310. — Pulsifer. 


Fig.  311. — Rostiezer. 


ted  with  reddish  brown  in  the  sun  ;  stalk  about  an  inch  and  a  half 
long,  slender,  curved,  cavity  very  small ;  calyx  closed  or  ere6t, 
basin  minute,  slightly  ridged  ;  flesh  half  melting,  juicy,  with  a 
sweet,  slightly  perfumed,  good  flavor.  Ripens  immediately  after 
the  Madeleine,  or  two  weeks  after  harvest.  Growth  very  vigor- 
ous, ere6l,  leaves  flat,  wavy.  A  profuse  bearer ;  fruit  always 
fair. 

Supreme  de  Quineper.  Medium  or  small,  conic-obovate,  yellow, 
shaded  with  red  ;  stalk  short,  obliquely  set,  not  sunk  ;  calyx  partly 
open,  basin  shallow  ;  juicy,  melting,  perfumed.  First  of  August. 
Becomes  dry  if  not  picked  early.     Shoots  dark  purple,  rather  ere6t. 

Tyson.  Size  medium,  conic-pyriform,  sometimes  approaching 
obovate  ;  bright  yellow,  with  a  reddish  brown  softly  shaded  cheek, 
often  some  russet ;  stalk  an  inch  and  a  fourth  long,  inserted  into 
a  fleshy  prominence  abruptly  contracted  from  the  rounded  neck  ; 
basin  very  shallow,  even  ;  flesh  of  fine  texture,  buttery,  very  melt- 


254 


Pears, 


Fig.  i\2.— Skinless. 


Fig  l\l.— Tyson. 


ing,  juicy  ;  flavor  nearly  sweet,  aromatic,  slightly  perfumed,  excel- 
lent. Ripens  the  last  two  weeks  of  summer.  Shoots-  quite  dark 
brown,  ere6l,  vigorous.  The  tree  does  not  come  soon  into  bear- 
ing.    Penn. 

Class  II.  Obscure  Pyriform,  Obovate  or  Turbinate. 

Bloodgood.  Size  medium  ;  turbinate,  approaching  obovate,  base 
contra6ted  abruptly  to  the  stalk ;  yellow,  touched  with  russet ; 
stalk  fleshy  at  insertion,  an  inch  and  a  fourth  long,  set  on  the 
rounded  base  without  depression  ;  calyx  scarcely  sunk  ;  flesh  yel- 
lowish white,  buttery  and  melting,  with  a  fine,  rich,  aromatic 
flavor.  Sometimes  rots  at  the  core.  On  some  soils  the  flavor 
becomes  poor  and  insipid.     Ripens  middle  of  August.     Like  all 


Stimmer- — Ob  ovate,  etc.  255 

early  pears,  it  is  best  if  house-ripened.     Origin,  Long  Islanc,  N. 
Y.     Fig.  301. 

Dearborn's  Seedling.  Scarcely  medium  in  size,  obovate  or  Buf- 
fum-shaped,  regular,  smooth ;  surface  clear  yellow,  with  minute 
specks  ;  stalk  an  inch  long,  sunk  Httle  or  none  ;  basin  very  shal- 
low ;  flesh  very  fine  grained,  juicy,  melting,  and  of  fine  flavor. 
Ripens  nearly  with  the  Bloodgood,  or  middle  of  August.  Shoots 
straight,  long,  dark  brown.     Tree  bears  when  young.     Fig.  297. 

Edward'' s  Henrietta.  Size,  a  little  below  medium  ;  obovate,  crown 
flattened  ;  stalk  set  on  the  rounded  point  of  the  neck ;  skin 
smooth,  pale  yellowish  green,  dots  few  ;  stalk  an  inch  and  a  half 
long,  cavity  small  or  none  ;  calyx  closed,  basin  shallow,  faintly 
plaited  ;  melting,  juicy,  sub-acid,  with  a  good  second-rate  flavor. 
Very  produ6live.     Late  summer.     Origin,  New  Haven,  Conn. 

Limon.  (Hagerston.)  Size  medium ;  obovate,  sometimes  slightly 
pyriform  ;  light  yellow,  with  a  reddish  brown  blush  ;  stalk  an  inch 
and  a  half  long ;  cavity  round,  even,  shallow ;  calyx  slightly 
sunk ;  flesh  buttery,  melting,  of  fine  texture,  with  a  mild,  sweet 
flavor  slightly  perfumed.  Late  summer.  Shoots  long,  slender, 
reddish  brown.     Belgian. 

Manning's  Elizabeth.  Small,  obovate,  Seckel-form,  smooth ; 
surface  yellow,  with  a  lively  blush ;  stalk  one  inch  long,  cavity 
round,  shallow  ;  flesh  very  melting,  saccharine,  sprightly,  per- 
fumed, excellent.  End  of  summer.  Shoots  diverging,  dark  red- 
dish brown,  serratures  of  the  leaves  very  slight.     Belgian. 

Moyamensing.  Medium  or  large,  sometimes  quite  large,  variable  ; 
round-obovate,  rather  irregular  ;  skin  lemon  yellow,  sometimes 
marked  with  russet ;  stalk  nearly  an  inch  long,  fleshy ;  basin  fur- 
rowed ;  flesh  buttery,  melting,  good,  but  not  first-rate.  Ripens 
from  midsummer  till  autumn,  quickly  decays.  Produ(Aive. 
Origin,  Philadelphia. 

Muscadine.  Size  medium ;  short  obovate,  regular,  sometimes 
slightly  oblique  ;  surface  a  little  rough,  yellowish  green,  thickly 
dotted  ;  stalk  an  inch  and  a  fourth  long,  rather  stout,  cavity  very 
small,  even  ;  basin  rather  wide,  shallow  ;  flesh  buttery,  melting,  a 
little  coarse,  rather  rich,  slightly  musky,  faintly  astringent,  mode- 
rately good.  Late  summer,  and  early  in  autumn.  Shoots  rather 
thick. 

Osband's  Summer.  (Summer  Virgalieu,  erroneously^  Medium  in 
size,  often  rather  small,  obovate,  regular,  smooth  and  even 
(Doyenne-shaped) ;  sometimes  remotely  pyriform  ;  greenish  yel- 
low becoming  yellow,  with  a  reddish  brown  cheek,  often  faintly 
russeted  ;  stalk  three-fourths  to  one  inch  long,  slightly  sunk  in  a 
nearly  even  cavity  ;  calyx  ere6l,  in  a  round,  nearly  even,  or 
slightly  wrinkled  basin  ;  flesh  white,  granular,  with  a  sweet,  mild, 
and  fine  flavor;   soon    loses   its   flavor  when  mature.      Ripens 


256 


Peari. 


early  in  August. 
CO.,  N.  Y. 


Shoots  yellowish  olive,  thick.     Origin,  Wayn« 


Ott.  Small,  roundish- 
obovate,  or  short  Seckel- 
form ;  greenish  yellow, 
russeted  in  part,  rarely  a 
mottled  red  cheek  ;  stalk 
an  inch  and  a  fourth  long, 
cavity  small ;  calyx  rather 
large,  basin  shallow ; 
flesh  melting,  rich,  per- 
fumed, aromatic,  closely 
resembling    that    of  its 


Fig.  3x4.— OsiatuTs  Summer. 


parent  the  Seckel. 
Ripens  quite  early,  or 
by  the  first  or  middle 
of  August.  Shoots  rather 
ere6l,  brownish  green, 
leaves  like  Seckel.  Ori- 
gin, Montgomery  co., 
Pa.  (The  figure  is  larger 
than  average  size.) 


Pinneo,  or  Boston,  Size 
medium,  obovate,  slight- 
ly oblong,  smooth,  yel- 
low when  ripe,  russeted 
around  the  stalk,  which 
is  long,  straight,  slightly 
sunk  ;  basin  moderate, 
wrinkled  ;  flesh  juicy, 
melting,  pleasant,  sweet, 
somewhat  aromatic. 

Fig.  31s— c*//.  Flesh  drv,  unless  picked 

early.     Late  Aug.     Shoots  rather  erefl,  light  reddish  brown. 
Summer  DoyennS.    (Doyenn^  d'Et^.)    Small ;  round  obovate,  or 


Summer — Obovate,  etc.  257 

short  Buffum-shaped ;  stalk  an  inch  or  an  inch  and  a  fourth  -ong, 
rather  stout,  shghtly  oblique,  not  sunk  ;  basin  very  shallow  ;  skin 
a  fine  yellow,  with  a  warm  cheek  brightly  reddened  at  the  crown, 
and  with  radiating  stripes  of  greenish  yellow  from  the  calyx ;  flesh 


Fig.  2\e.—noyenni  tTEti. 

melting,  juicy,  sweet,  with  a  pleasant,  very  good  flavor.  Skin 
thin  ;  core  small ;  seeds  small,  white.  Ripens  latter  part  of  July. 
Tree  bears  very  young.     Shoots  slender,  reddish  brown. 

Uwchlan*  Medium,  obovate,  sometimes  roundish,  skin  yellow, 
much  russeted  ;  stalk  rather  long,  sunk  little  or  none,  basin  shal- 
low ;  flesh  of  fine  texture,  buttery,  melting,  with  a  rich,  aromatic, 
very  good  flavor.     End  of  August.     Chester  co.,  Pa.     New. 


Class  III. — Roundish  or  Oblate. 

Duchesse  de  Berry  d''Eti.  Small,  roundish,  sometimes  oblate,  occa- 
sionally approaching  obovate ;  yellow,  sometimes  shaded  light  red  ; 
stalk  short,  slightly  sunk,  basin  shallow  ;  juicy  and  melting,  flavor 
"  very  good."     End  of  August.     Shoots  stout,  light  greenish. 

Muskingum.     Medium,  roundish  ;  greenish  yellow,  thickly  dotted ; 

*  Fronoimced  Yook'lan. 


25  8  Pears, 

stalk  long,  cavity  small ;  basin  shallow ;  flesh  melting,  pleasant, 
perfumed.     End  of  Aug. 

Summer  Portugal.  (Passans  du  Portugal.)  Size  rather  small, 
often  nearly  medium,  roundish-oblate,  regular;  skin  yellowish 
green  or  pale  yellow,  with  a  handsome  red  cheek  in  the  sun, 
formed  of  the  reddened  dots  ;  stalk  about  an  inch  long ;  calyx 
stiff,  ere<5l ;  cavity  and  basin  shallow  ;  flesh  white,  breaking,  ten- 
der, juicy,  moderately  good.  Late  summer.  Very  produ(5live. 
Shoots  upright,  reddish  brown. 


DIVISION   II.— AUTUMN   PEARS. 

Class  I. — Distinct  Pyriform. 

Adams.      Large,  pyriform  ;  deep  yellow,  smooth,  shaded  red  next 
the  sun  ;  stalk  short,  stout,  wrinkled  at  base  ;  scarcely  sunk,  eye   , 
small,  closed,  even  with  the  crown ;    flesh  white,  fine,  melting, 
rich,  vinous,  perfumed.     Sept.   and   061.     Shoots    dark  brown, 
tree  upright.     Mass. 

Alpha.  Size  medium,  pyriform,  obovate  or  Madeleine-shaped, 
smooth ;  pale  yellowish  green,  with  a  faint  brown  blush ;  stalk 
slightly  sunk,  basin  moderate ;  fine  grained,  buttery  and  good. 
06t.     Belgian.     Fig.  290. 

Ananas  d^Ete.  Rather  large,  obtuse-pyriform ;  skin  smooth,  clear 
yellow,  with  numerous  small  dots,  often  with  a  blush  ;  stalk  stout 
and  fleshy,  basin  small ;  flesh  fine  grained,  buttery,  and  melting, 
sweet  and  very  good.  Early  autumn.  Growth  somewhat  irregu- 
lar, shoots  brownish  purple. 

Andrews.  (Amory,  Gibson.)  Medium  or  rather  large,  distin6l  pyri- 
form, often  slightly  one-sided ;  skin  thick,  dull  yellowish  green,  with 
a  broad,  dull  red  cheek  ;  stalk  about  an  inch  long,  curved,  scarce- 
ly sunk  ;  basin  shallow,  sometimes  deep ;  flesh  greenish,  very 
juicy,  melting,  of  a  fine,  pleasant,  agreeable  flavor.  On  some 
localities  not  first-rate.  Ripens  early  in  autumn.  Very  produft- 
ive  and  fair.     Shoots  diverging.     Origin,  Dorchester,  Mass. 

Autumn  Paradise.  (Paradise  d'Automne.)  Rather  large,  dis- 
tinct pyriform  ;  surface  uneven,  yellowish  orange,  with  some  thin 
russet  patches  ;  stalk  an  inch  and  a  half  long,  not  sunk ;  basin 
small,  irregular ;  flesh  melting,  very  buttery,  with  a  rich,  high, 
and  excellent  flavor.  Ripens  about  mid-autumn.  Shoots  yellow- 
ish, at  first  upright,  afterwards  becoming  straggling,  growth  vigor- 
ous. This  pear  resembles  the  Beurrd  Bosc,  but  is  less  smooth, 
more  irregular  in  form,  has  a  less  narrow  neck,  and  more  vigorous 
growth.  Shoots  yellowish  brown,  speckled,  irregular,  leaves  finely 
serrated,  slightly  wavy. 


Autumn — Distin6l  Pyriform.  259 

Barry.  Medium,  pyriform,  irregular;  yellow,  rough,  spotted  red 
on  sunny  side  ;  stalk  short,  obliquely  set ;  calyx  small,  basin  nar- 
row;  rather  coarse,  juicy,  rich,  perfumed.    An  excellent  fruit. 

oa. 

Baronne  de  Mello.  (Adele  de  St.  Denis.)  Medium,  conic-pyriform 
(often  Tyson-shaped),  sometimes  obovate  or  turbinate,  variable ; 
skin  rough,  much  russeted  ;  stalk  fleshy  at  insertion  ;  flesh  rather 
coarse,  very  juicy  and  melting,  vinous  or  sub-acid,  of  moderate 
quality.     061.    Tree  vigorous,  a  great  bearer. 

Bergen  Pear.  Large,  pyriform,  sometimes  approaching  obovate 
or  turbinate,  smooth ;  yellow,  with  a  handsome  cheek ;  stalk 
curved,  slightly  sunk  ;  calyx  and  basin  small ;  fine  grained,  but- 
tery, melting,  sweet,  excellent.     Last  of  Sept.     Long  Island. 

Beurri  Bachelier.  Rather  large,  obovate,  pyriform,  irregular ; 
green ;  stalk  rather  short,  obliquely  set ;  calyx  partly  closed, 
basin  shallow  ;  buttery,  melting,  vinous,  aromatic,  flavor  mode- 
rate. Nov.,  Dec.  Shoots  reddish  yellow,  vigorous.  Large,  well 
grown  specimens  are  sometimes  nearly  Bartlett-shaped,  small 
ones  approach  roundish-obovate.     Bark  of  the  tree  cracks. 

Beurr:^  Bosc.  (Calebasse  Bosc.)  Large,  very  distindl  pyriform, 
neck  rather  long  and  very  narrow,  acute,  body  broad ;  surface 
nearly  smooth,  deep  yellow,  russeted  in  patches  ;  stalk  an  inch  and 
a  half  long,  slender,  curved  ;  basin  very  shallow  ;  flesh  juicy,  but- 
tery, rich,  perceptibly  perfumed,  sweet,  excellent.  Mid-autumn. 
Growth  moderate,  a  regular,  even  bearer.  Fails  on  quince  stocks. 
Belgian.     Fig.  271. 

BEURRfe  DiEL.*  (Diel,  Diel's  Butter.)  Large,  sometimes  very 
large,  thick  pyriform,  neck  short,  obtuse,  body  very  large ;  small 
specimens  approach  obovate ;  skin  dull  yellow,  with  numerous 
conspicuous  dots,  and  some  russet ;  stalk  an  inch  and  a  fourth  to 
an  inch  and  a  half  long,  stout,  moderately  sunk ;  basin  slightly 
furrowed  ;  flesh  rather  coarse,  rich,  sugary,  buttery,  juicy,  fine. 
Late  autumn  and  early  winter.  Shoots  large,  spreading,  irregu- 
lar ;  leaves  roundish  or  broad.  Succeeds  well  on  quince  stocks. 
Belgian.     Fig.  276. 

Beurre  Duval.  Medium,  obtuse  pyriform  or  Bartlett-shaped  ;  pale 
green ;  buttery,  melting,  with  good  flavor.  061.,  Nov.  Pro- 
du6tive.     Fig.  267. 

^furre  Kennes.  Medium,  pyriform,  somewhat  Urbaniste-shaped ; 
greenish  yellow,  russeted ;  stalk  thick,  fleshy  at  insertion ;  calyx 
partly  closed  ;  basin  broad,  shallow  ;  buttery,  melting,  sweet,  rich, 
perfumed.     Excellent.     06t.     Must  be  house  ripened.     Fig.  287. 

Beurri  Moire.  Rather  large;  pyriform,  approaching  obovate  ;  green- 
ish yellow  ;  stalk  stout,  curved,  cavity  uneven,  basin   shallow; 

*  Pronounced  DeeL 


26o  Pears. 

flesh  yellowish,  slightly  granular,  buttery,  melting,  rich,  \ariable, 
often  very  good.     061.     Shoots  purple,  leaves  wavy. 

Beurri  Nantais.  (Beurrd  de  Nantes.)  Large,  long  pyriform  oi 
pyramidal ;  greenish  yellow,  with  a  red  cheek ;  stalk  large,  set 
under  a  lip,  not  sunk ;  calyx  large,  in  a  broad,  furrowed  basin ; 
juicy,  perfumed,  very  good.    0(5t. 


Beurri  Nantais. 


BeurrS  Soiilange.  Rather  large,  acute  or  conic,  pyriform,  or  with 
neck  tapering  into  stalk,  which  is  stout,  curved,  and  fleshy ;  pale 
yellow,  with  traces  of  russet ;  basin  and  calyx  rather  large ;  melt- 
mg,  very  juicy,  rich,  aromatic.     Sept.,  061. 

Beurri  Sterkfnans.  (Sterkmans,  Doyennd  Sterkmans.)  Size  me- 
dium, short  pyriform,  broad  at  the  crown,  slightly  ribbed ;  skin 
greenish  yellow,  dotted  and  shaded  red  to  the  sun  ;  stalk  an  inch 
or  more  long  ;  cavity  small,  uneven  ;  basin  rather  large,  uneven  ; 
flesh  fine  grained,  buttery,  and  melting,  with  a  very  good,  slightly 
vinous  flavor.     Late  autumn. 


Autumn — DistinSl  Pyriform,  261 

Canandaigua.  Rather  large,  pyriform,  somewhat  irreguiar  (Bartlett- 
shaped) ;  lemon  yellow  ;  stalk  rather  short,  oblique  ;  basin  small ; 
flesh  buttery,  melting,  rather  rich.  Sept.  Shoots  strong,  ere6l, 
light  purplish  red. 

Capiauinont.  (Beurre  de  Capiaumont.)  Size  medium,  conic-pyri- 
form,  or  Tyson-shaped,  quite  acute,  approaching  turbinate,  regu- 
lar ;  skin  smooth,  yellow,  with  cinnamon  red  to  the  sun,  distinaly 
dotted,  slightly  russeted ;  calyx  widely  reflexed,  not  sunk ;  stalk 
about  an  inch  long,  but  varying ;  flesh  white,  buttery,  melting, 
moderately  juicy,  sweet,  often  astringent,  about  second  quaUty. 
Hardy  and  produ(5live.  Leaves  folded,  recurved.  Ripens  about 
mid-autumn.     Belgian. 

Co7npte  de  Paris.  Size  medium,  pyriform,  approaching  obovate, 
regular  ;  skin  thick,  somewhat  rough,  bright  green,  becoming  yel- 
low at  maturity ;  flesh  nearly  white,  buttery,  melting,  juicy,  with 
an  agreeable  perfume.  Ripens  in  October,  and  continues  in  use 
a  long  time.  One  of  Van  Mons'  seedlings.  The  tree  is  vigorous, 
with  a  stout  eredl  growth,  and  appears  to  succeed  well  on  the 
quince. 

Chancellor.  Large,  obtuse  pyriform,  large  specimens  nearly  Bart- 
lett-shaped,  small  ones  obovate ;  green ;  stalk  an  inch  long, 
rather  thick  ;  cavity  small,  irregular  ;  calyx  small,  basin  contraft- 
ed ;  flesh  melting,  rich,  agreeable.  Mid-autumn.  Germantown, 
Penn. 

Compte  de  Flandre.  Rather  large,  pyramidal-pyriform,  often 
oblique  ;  skin  yellow,  with  small  dots  and  thin  russet ;  stalk  long, 
set  under  a  lip,  with  a  little  depression ;  basin  shallow ;  flesh 
juicy,  melting,  with  an  agreeable,  refreshing  flavor,  very  good. 
Nov. 

Conseiller  de  la  Cour.  (Marechal  de  la  Cour.)  Large,  pyriform 
(somewhat  Bosc  form) ;  greenish  yellow,  slightly  russeted  ;  stalk 
slender,  not  sunk ;  basin  small,  calyx  small,  nearly  closed ;  flesh 
white,  melting,  sub-acid,  juicy,  of  fine  quahty.  Late  autumn  and 
early  winter.  Tree  vigorous,  produ6live.  Succeeds  on  quince. 
Foreign.     Fig.  273. 

Countess  of  Lunay.  Size  medium,  obovate-pyriform,  somewhat 
conic  ;  skin  smooth,  pale  waxen  yellow,  with  a  thin  red  cheek ; 
stalk  about  an  inch  and  a  half  long,  set  without  depression  on  the 
rounded  point  of  the  neck,  which  is  slightly  russeted  ;  basin  very 
small,  even ;  flesh  white,  very  juicy,  melting,  fine,  very  good. 
Mid-autumn. 

De  Tongres.  (Durandeau.)  Large,  pyramidal-pyriform,  surface 
uneven  or  knobby ;  yellow,  with  bronze  russet  and  red  stripes ; 
juicy,  melting,  rich,  sub-acid,  perfumed  0(51.,  Nov.  A  large, 
handsome,  and  excellent  pear,  but  the  tree  is  rather  tender 
Shoots  light  brown,  slender,  spreading,  leaves  narrow. 


262 


Pears. 


Fig.  318. — Compte  de  Flandre. 


Dix.  Large,  long  pyriform,  body  round-ovate,  tapering  slightly  to 
the  often  oblique  and  slightly  flattened  and  obtuse  crown ;  yel- 
lowish green,  becoming  deep  yellow ;  dots  numerous,  distinct ; 
stalk  an  inch  and  a  quarter  long,  stout  at  each  end,  slightly  sunk ; 
basin  small ;  flesh  rather  granular,  rich,  juicy,  sweet,  often  excel- 
lent, sometimes  rather  acid.  The  fruit  often  cracks.  Middle  and 
late  autumn.  A  tardy  bearer.  Shoots  yellow,  rather  slender, 
often  thorny ;  leaves  flat.     A  native  of  Boston,  Mass. 

D0YENN6  DU  CoMiCE.  Rather  large,  roundish-pyriform,  some- 
what pyramidal ;  greenish  yellow,  becoming  fine  yellow  at  maturi- 
ty, often  with  a  faint  crimson  blush,  slightly  russeted,  thickly 
dotted  ;  stalk  short,  stout,  set  obliquely  in  a  small  cavity  ;  calyx 
small,  in  a  deep,  uneven  basin ;  flesh  white,  fine,  melting,  with  a 
sweet,  rich,  slightly  aromatic  flavor.  Keeps  long  after  fully  ripe 
061.  and  Nov.     Young  wood  apt  to  be  injured.     Fig.  275.  .  ^ 


Autumn — Distin6l  Pyriform.  263 

Due  de  Brabant.  (Waterloo,  Meil  de  Waterloo,  Fondante  de  Char- 
neuse,  Beurrd  Charneuse,  Belle  Excellente,  Excellentissima.) 
Large,  roundish-pyriform,  tapering  to  crown  (somewhat  Ononda- 
ga-shaped),  neck  small ;  greenish,  dotted  green,  shaded  crimson 
on  the  sunny  side ;  stalk  long,  curved,  scarcely  sunk  ;  basin 
irregular,  ribbed ;  flesh  greenish  white,  buttery,  and  melting, 
with  a  refreshing  vinous  flavor.     061.,  Nov. 

DuCHESSE  d'Angouleme.  Very  large,  very  obtuse-pyriform,  some- 
times oblong-obovate,  surface  uneven ;  greenish  yellow,  often 
some  russet ;  stalk  an  inch  to  an  inch  and  a  half  long,  very  stout ; 
cavity  deep,  often  wide  ;  calyx  small,  basin  uneven  ;  flesh  yellow- 
ish white,  melting,  buttery,  juicy,  very  good  when  well  grown, 
poor  or  worthless  when  small ;  succeeds  admirably  and  is  best  on 
quince  stock.  It  has  been  remarked  that  when  this  pear  weighs 
less  than  four  ounces  it  is  worthless  in  flavor.  Ripens  mid- 
autumn  and  later.     French. 

Duchesse  d^  Orleans.  Large,  often  only  medium,  sometimes  long 
pyriform,  but  usually  obovate-pyriform,  somewhat  pyramidal ; 
skin  golden  yellow,  slightly  russeted,  sometimes  nearly  overspread 
with  russet,  with  a  red  cheek ;  stalk  thick,  about  an  inch  and  a 
half  long,  scarcely  sunk ;  basin  small,  even ;  flesh  buttery  and 
melting,  rich  ;  when  well  ripened,  delicious.  Ripens  mid-autumn. 
A  handsome,  fine,  French  variety.  Growth  rather  spreading, 
shoots  yellowish  green.  / 

Dumas.  (Belle  Epine  Dumas,  Due  de  Bordeaux.)  Medium,  long 
pyriform  ;  greenish  yellow  ;  stalk  long,  scarcely  sunk  ;  basin  shal- 
low, regular ;  calyx  partly  closed ;  buttery,  half  melting,  sweet, 
flavor  peculiar.  Late  autumn.  Growth  vigorous,  succeeds  on 
quince.     Shoots  dark,  speckled,  leaves  narrow. 

Emile  d^Heyst.  Large,  long  pyriform  (like  the  Winkfield) ;  light 
green  with  some  brown  russet ;  stem  variable,  rather  long,  some- 
times fleshy ;  calyx  small,  basin  narrow,  deep,  and  knobby ;  but- 
tery and  melting,  fine,  perfumed.  Nov.  Shoots  long,  brownish 
yellow,  diverging  and  straggling.     Fig.  268. 

Figue.  Medium  or  rather  large,  pyriform-pyramidal,  regular,  body 
rounding  to  the  apex  ;  skin  thin,  green,  partly  russeted  at  crown, 
often  a  dull  red  cheek,  stalk  an  inch  long,  stout,  very  fleshy  at 
insertion,  not  sunk ;  basin  none  ;  flesh  rather  coarse,  melting, 
juicy,  rich,  high  flavored.     Late  autumn. 

Figue  d'^Alengon.  Large,  irregularly  pyramidal  or  pyriform  ;  green, 
spotted  with  russet ;  flesh  melting,  juicy,  vinous,  sprightly,  excel- 
lent. 061.  to  Dec.  Tree  vigorous,  produ6live.  Shoots  reddish 
purple,  leaves  thick. 

Forelle.  (Trout  Pear.)  Medium  or  rather  large,  pyriform,  approach- 
ing oblong-obovate  ;  green,  becoming  clear  yellow,  with  a  deep  ver- 


264  Pears. 

milion  cheek,  dots  margined  with  crimson  ;  stalk  an  inch  long, 
slender,  cavity  moderate  ;  basin  rather  abrupt  and  narrow ;  flesh 
buttery  and  melting,  but  not  rich.  Late  autumn.  Shoots  dark, 
purplish;  leaves  small,  nearly  flat.  German.  A  pear  of  great 
beauty,  which  has  contributed  to  its  reputation. 

Graslin,  Large,  pyramidal-pyriform,  often  tapering  to  the  crown  ; 
skin  thick,  green,  slightly  russeted  ;  stalk  long,  slightly  sunk  ; 
basin  furrowed,  flesh  coarse,  buttery,  melting,  rich,  vinous.  06t., 
Nov. 

Harvard.  Medium  or  rather  large,  oblong-pyriform  ;  skin  russety 
olive  yellow,  and  with  a  reddish  cheek ;  stalk  rather  stout,  sunk 
little  or  none,  oblique ;  basin  narrow  ;  flesh  juicy,  melting,  tender  ; 
rots  at  the  core  if  not  house-ripened.  First  of  autumn.  Very 
produdtive,  growth  vigorous,  fruit  handsome,  rendering  it  profit- 
able for  market,  although  only  second-rate  in  quality.  Origin, 
Cambridge,  Mass. 

Lodge.  Medium,  pyriform,  neck  small,  narrow,  very  acute,  some- 
times ribbed  and  irregular  ;  greenish  brown,  much  russeted  ;  stalk 
long,  rather  stout,  curved  ;  basin  varying  from  shallow  to  deep ; 
flesh  juicy,  melting,  with  a  rich,  vinous,  sub-acid,  Brown  Beurrd 
flavor.  Early  and  mid-autumn.  Phila.,  where  it  proves  very 
good,  but  further  north  does  not  stand  so  high.  Shoots  slender, 
yellowish  brown,  ere6l,  and  diverging. 

Lottg  Green.  (Verte  Longue.)  Rather  large,  long-pyriform,  the 
ends  rather  acute,  stem  obHque  ;  surface  wholly  green  ;  flesh  very 
juicy,  with  a  good  and  agreeable  flavor.  The  Striped  Long  Green 
is  a  sub-variety. 

The  Long  Green  of  Autumn  (Verte  Longue  d'Automne,  or  Mouth- 
water)  is  quite  distin(?t,  being  smaller,  much  more  rounded,  stem 
long,  and  with  a  brown  cheek  ;  very  juicy  and  pleasant ;  ripens  late 
in  autumn,  a  month  after  the  preceding.  Profusely  produ<5tive, 
and  valuable. 

Louise  Bonne  of  Jersey.  (Louise  Bonne  de  Jersey,  Louise 
Bonne  d'Avranches.)  Large,  pyriform,  tapering  slightly  to  obtuse 
or  flattened  crown  ;  slightly  one-sided  ;  surface  smooth,  pale  yel- 
lowish green,  with  a  brownish  red  cheek ;  stalk  an  inch  to  an  inch 
and  a  half  long,  often  fleshy  at  insertion,  httle  sunk ;  basin  shal- 
low ;  flesh  yellowish  white,  very  juicy,  buttery,  melting,  rich,  faintly 
sub-acid,  fine.  Ripens  mid-autumn  ;  late  autumn  far  north,  early 
autumn  at  Cincinnati.  Very  produ6live  ;  succeeds  admirably  and 
grows  with  great  vigor  on  quince  stocks.  Shoots  dark  brown  or 
purple  ;  serratures  of  the  leaves  rather  coarse.  This  fine  variety, 
like  the  Bartlett,  is  hardly  of  the  highest  quality,  but  is  eminently 
valuable  for  its  large,  fair  fruit,  free  upright  growth,  and  great  pro- 
du6liveness. 

Madame  Eliza.     Large,  pyriform,  approaching  pyramidal ;    skin 


Autumn — DistinB  Pyriform.  265 

green,  becoming  nearly  yellow ;  flesh  buttery,  melting,  sweet,  per- 
fumed, agreeable.     Nov.     Shoots  greenish  brown,  ere6l.     Belgian. 

Marie  Louise.  Large  pyriform,  a  little  one-sided,  or  with  a  curved 
axis  ;  body  somewhat  conical ;  surface  pale  green,  becoming  yel- 
lowish, partly  russeted  ;  stalk  an  inch  and  a  half  long,  rather 
stout,  often  obhque  ;  calyx  small,  basin  narrow,  plaited  ;  flesh  but- 
tery, melting,  vinous,  when  well  grown  rich  and  fine — often  second 
or  third  rate — variable.  Needs  rich  cultivation  or  else  the  fruit 
will  be  poor.  Mid-autumn.  Growth  very  flexuous  and  straggling, 
shoots  olive  grey,  petioles  very  long,  leaves  narrow.     Belgian. 

Millot  de  Nancy.  Medium  or  below,  distin6l  pyriform,  orange  rus- 
set on  dull  yellow ;  stalk  an  inch  long,  not  sunk ;  flesh  buttery 
and  melting,  moderately  juicy,  and  rich,  sweet,  aromatic.  06t., 
Nov.     Belgian. 

Napoleon.  Medium  or  rather  large  ;  conic-pyriform,  obtuse,  vari- 
able ;  green  becoming  pale  yellowish  green  ;  stalk  an  inch  long, 
stout,  slightly  sunk  ;  basin  rather  large  ;  flesh  uncommonly  juicy, 
melting,  moderately  rich,  good,  often  astringent  and  worthless. 
From  mid-autumn  till  winter.  Needs  ripening  in  a  warm  room. 
Very  productive,  thrifty,  hardy.  Shoots  rather  erect.  Belgian. 
Best  on  warm  light  soils. 

NouvEAU  PoiTEAU.  Medium  or  large,  conic-pyriform,  sometimes 
approaching  obovate,  greenish,  much  russeted,  and  thickly  dotted ; 
stalk  rather  short,  often  fleshy  at  insertion,  not  sunk ;  calyx 
closed,  basin  moderate  ;  flesh  buttery,  melting,  somewhat  vinous, 
very  good  when  well  grown.  Nov.  A  strong  grower,  shoots 
brownish  red,  and  forms  a  handsome  pyramid  on  quince.  Bel- 
gian. 

Onondaga.  (Swan's  Orange.)  Quite  large,  obtuse  oval-pyriform, 
nearly  in  the  form  of  a  double  cone,  neck  very  short  and  obtuse, 
body  large  and  tapering  to  obtuse  apex ;  skin  roughish,  greenish 
yellow,  becoming  rich  yellow,  dots  numerous,  often  a  slight  brown 
cheek,  crown  often  slightly  russeted  ;  stalk  an  inch  to  an  inch  and 
a  half  long,  stout,  slightly  sunk  ;  calyx  small,  closed,  basin  narrow, 
ribbed ;  flesh  slightly  coarse,  buttery,  melting,  sometimes  a  little 
breaking,  juicy,  rich,  fine,  but  not  of  the  highest  quality,  some- 
times astringent.  Ripens  mid-autumn.  Growth  vigorous,  shoots 
yellow,  ascending.     Produ6live.     Fig.  277. 

Ontario.  Medium  or  rather  large,  oblong-pyriform  (somewhat  Bart- 
lett-shaped,  but  more  obovate),  sometimes  faintly  ribbed,  some- 
what irregular  ;  pale  yellow,  thickly  dotted  ;  stalk  an  inch  long  ; 
cavity  small,  irregular ;  calyx  open  or  partly  closed  ;  basin  wrin- 
kled ;  flesh  buttery,  melting,  with  a  mild,  pleasant,  agreeable  flavor. 
First  of  06lober.  Shoots  yellowish  red,  rather  ere6t.  Geneva, 
N.  Y. 

12 


266 


Pears. 


Fig.  319. — Ontario. 

Payency.  (Paquency.)  Size  medium ;  pyriform  approaching  obo- 
vate-conic  (Tyson-shaped) ;  skin  dull  yellow,  slightly  russeted, 
with  a  faint  dull  blush  ;  stalk  an  inch  long,  stout ;  calyx  ere6l, 
basin  shallow;  flesh  white,  juicy,  melting,  good.  Mid-autumn. 
French. 

Parsonage.  Medium  or  large,  pyramidal-pyriform,  approaching 
conic-obovate,  skin  orange  yellow,  partly  russeted,  thickly  dotted  ; 
stalk  short,  thick  ;  cavity  small ;  calyx  partly  open,  basin  shallow  ; 
flesh  granular,  melting,  juicy,  rich.     Sept.     New  Rochelle,  N.  Y. 

Pratt.  Medium  or  rather  large,  obovate-pyriform,  skin  greenish 
yellow,  thickly  dotted  ;  stalk  an  inch  long,  slender  and  moderately 
sunk ;  basin  wide,  shallow ;  flesh  tender,  melting,  juicy,  excellent. 
Early  autumn.  Shoots  yellowish,  ere6l,  leaves  rather  narrow, 
recurved.     Rhode  Island.     Fig.  285. 

Queen  of  the  Low  Countries.     Large  pyriform,  neck  narrow,  body 


Autumn — Distindl  Pyriform.  267 

btoad  or  slightly  oblate  (Bosc-shaped) ;  surface  slightly  uneven, 
dull  greenish  yellow,  crown  russeted,  with  numerous,  often  con- 
fluent russet  dots,  and  a  slight  blush ;  stalk  an  inch  and  a  half 
long,  curved,  not  sunk ;  calyx  small,  rather  deep  set,  basin  rib- 
bed ;  buttery,  melting,  juicy,  moderately  rich,  sub-acid,  with  a 
second-rate,  Brown  Beurr^  flavor.     Mid-autumn.     Belgian. 

St.  Ghislain.  Size  medium ;  pyriform,  neck  narrow,  acute,  taper- 
ing ;  surface  pale  yellow,  sometimes  a  faint  blush  ;  stalk  an  inch 
and  a  half  long,  curved  with  fleshy  rings  at  insertion  ;  basin  very 
shallow ;  flesh  white,  buttery,  juicy,  with  a  fine  flavor.  Growth 
upright,  vigorous,  shoots  light  brown.  Somewhat  variable  in 
quality.  Belgian.  Early  autumn.  Requires  high  cultivation. 
Fig.  283. 

St.  Michel  Archange.  (Plombgastel.)  Rather  large,  pyramidal- 
pyriform,  greenish  yellow,  thickly  dotted,  partly  russeted ;  stalk 
medium  length,  stout,  fleshy  at  insertion,  not  sunk  ;  calyx  closed, 
basin  small,  uneven;  flesh  rather  coarse,  juicy,  rich,  aromatic. 
06lober.  Shoots  greenish,  quite  ere<5l,  leaves  narrow,  light 
green.     Tardy  bearer. 

Selleck.  Large,  obtuse-pyriform  (Diel-shaped),  ribbed  ;  fine  yellow, 
thickly  dotted ;  stalk  long,  curved,  fleshy  at  insertion  ;  cavity 
moderate,  calyx  closed ;  basin  small,  uneven ;  flesh  white,  juicy, 
melting,  rich,  aromatic,  excellent.  Sept.,  061.  Shoots  slender, 
brownish  yellow. 

Soldat  Laboureur.  Rather  large,  pyriform  ;  skin  becoming  yellow 
when  ripe,  slightly  russeted ;  stalk  rather  stout,  curved,  slightly 
sunk  ;  cavity  small,  abrupt ;  basin  small ;  flesh  granular,  melting, 
juicy,  and  when  well  grown  of  a  rich,  vinous  flavor  ;  variable,  often 
poor.     Late  autumn.    Shoots  ere6l,  light  greenish  brown.    Belgian. 

Souvenir  d'' Esperen.  Large,  pyriform,  obovate,  tapering  to  crown, 
dull  yellow,  with  a  mottled  red  cheek  j  melting,  vinous.  Shoots 
yellow,  ere<5l.     Nov.     Belgian. 

Theodore  Van  Mons.  Rather  large,  obovate-pyriform,  sometimes 
long  pyriform  ;  greenish  yellow,  somewhat  russeted  ;  stalk  an  inch 
long,  scarcely  sunk ;  calyx  large,  open  ;  flesh  granular,  juicy, 
melting,  varying  from  good  to  very  good.  Sept.,  06t.  Tree 
vigorous  and  productive  on  pear  or  quince. 

Triomphe  de  Jodoigne.  Quite  large,  obtuse-pyriform,  irregular  and 
uneven  ;  skin  rough,  thick,  greenish  yellow,  with  russet  dots  ; 
stalk  large ;  calyx  partly  closed  in  a  small  basin ;  flesh  coarse, 
juicy,  buttery,  musky,  of  moderate  quality.  Late  autumn,  keeps 
into  winter.     Growth  vigorous,  spreading,  irregular. 

Urbaniste.  (Beurrd  Piquery.)  Medium  or  rather  large,  conic- 
pyriform,  obtuse  and  short,  often  approaching  obovate  ;  skin  pale 
yellow  or  greenish,  faintly  russeted ;  stalk  an  inch  long,  stout, 
moderately  and  sometimes  considerably  sunk ;  calyx  ere6t  or 


268 


Pears, 


Fig.  320. — Theodore  Van  Mons. 

closed  ;  basin  distin6l,  even ;  flesh  melting,  buttery,  with  a  fine, 
delicious  flavor,  and  a  perceptible  shade  of  acid.  In  unfavorable 
locahties,  it  is  sometimes  of  moderate  quality.  Middle  and  late 
autumn.  Does  not  come  soon  into  bearing.  Shoots  slender, 
greenish  yellow,  leaves  narrow,  recurved.     Flemish.     Fig.  284. 

Verte  Longue  of  Angers.  Large,  distin6l  pyriform  (nearly  Bosc- 
shaped),  green,  stalk  rather  short,  oblique,  not  sunk,  basin  rather 
small,  flesh  greenish  white,  juicy  and  melting,  agreeably  perfumed. 
06t.  Belgian.    Resembles  Long  Green  (or  Verte  Longue).  Fig.  270. 

Van  Mons  Leon  Le  Clerc.  Large,  long  pyriform,  obtuse ;  surface 
yellowish  green,  slightly  russeted  ;  stalk  an  inch  and  a  fourth 
long,  stout,  little  sunk;  calyx  small,  basin  very  shallow;  flesh 
fine  grained,  yellowish  white,  buttery,  melting,  rich,  fine.  Ripens 
middle  and  late  autumn.  A  native  of  Laval,  in  France.  The 
value  of  this  fine  pear  is  nearly  destroyed  by  its  liability  to  crack 
and  canker. 

Wilmington.     Medium,  pyriform,  approaching  obovate,  cinnamon 


Autumn — Obovate,  etc.  269 

russet  on  yellow  ground ;  cavity  slight,  often  none  ;  basin  rather 
large  ;  flesh  fine,  melting,  buttery,  rich,  aromatic.  Sept.  Phila. 
Fig.  281. 


Class  II.— Obscure  Pyriform,  Obovate,  or  Turbinate. 

Abbott.  Medium  in  size,  oblong-obovate  (like  the  Washington), 
surface  even,  smooth,  dark  dull  green,  with  a  reddish  brown 
cheek  changing  to  scarlet;  stalk  an  inch  long;  calyx  small, 
closed;  melting,  juicy,  rich.  Early  mid-autumn.  Good  and 
handsome,  shoots  purplish.     Providence,  R.  I. 

Augustus  Dana.  Medium  or  large,  obovate ;  skin  dull  green, 
slightly  rough,  partly  russeted,  thickly  dotted  ;  stalk  long,  curved, 
scarcely  sunk  on  the  obtuse  end  ;  eye  large,  slightly  sunk  ;  flesh 
juicy,  melting,  rich,  aromatic.  061.  and  Nov.  Growth  irregular, 
thorny,  like  Dix.     Mass.     New. 

Auguste  Royer.  Medium,  turbinate ;  skin  russet-fawn,  becoming 
orange ;  juicy,  rich,  perfumed.     Nov.    Vigorous  and  productive. 

Belle  Lucrative,  or  Fondante  d'Automne.  Size  medium, 
conic-obovate,  sometimes  remotely  pyriform  ;  surface  pale  yellow- 
ish green,  slightly  russeted ;  stalk  an  inch  and  a  quarter  long, 
often  fleshy,  oblique  ;  cavity  very  small  and  narrow ;  calyx  short ; 
basin  smooth,  sometimes  furrowed ;  flesh  very  juicy,  with  a  fine 
texture,  melting,  rich,  excellent.  Variable — when  well  grown  and 
fully  ripened,  it  has  no  superior  and  few  equals,  in  its  exceedingly 
rich,  delicate,  perfumed  flavor — but  sometimes  of  poor  quality. 
Middle  or  last  of  Sept.  Belgian.  Growth  moderate,  upright, 
shoots  yellowish  grey. 

Bergamotte  Cadette.  (Beauchamps,  Beurr^  Beauchamps,  Poire  de 
Cadet.)    Size    medium,   round-obovate,   or  round-oval ;    surface 

freenish  yellow,  often  russeted,  frequently  tinged  with  reddish 
rown  to  the  sun  ;  stalk  an  inch  and  a  fourth  long,  scarcely  sunk 
on  the  rounded  base  ;  calyx  ere6l  or  closed,  basin  very  shallow ; 
flesh  melting,  buttery,  juicy,  sweet,  quite  rich,  slightly  perfumed ; 
Late  autumn.  Shoots  greenish,  slender,  ere6l,  and  diverging ; 
leaves  small.     Productive.     French.     Fig.  298. 

Beurri  Berk7nans.  Medium,  turbinate,  or  short  pyriform  ;  yellow- 
ish, rough,  russeted  ;  stalk  fleshy,  oblique,  basin  shallow,  furrow- 
ed ;  buttery  and  melting,  rich,  and  perfumed.     Nov.,  Dec. 

Beurri  d''A7nalis.  (Beurrd  d'Amanlis.)  Large,  obovate,  often  irre- 
gular, sometimes  slightly  pyriform,  with  a  short  and  narrow  neck  ; 
dull  yellowish  green,  with  some  russet,  and  a  dull  reddish  cheek ; 
stalk  an  inch  and  a  quarter  long,  very  slightly  sunk ;  basin  shal- 
low ;  flesh  buttery,  melting,  and  juicy,  and  rather  rich,  with  a 
moderate,   often  astringent  and  poor  flavor.     Early  and  mid- 


270 


Pears. 


autumn.    A  strong  grower,  great  bearer,  tree  spreading,  irregu- 
lar ;  leaves  sharp  serrate. 

Beurre  d'Anjou.  Rather  large,  obtuse  Doyenne-form,  regular ; 
surface  greenish  yellow,  a  dull  red  cheek  to  the  sun,  clouded  with 
russet ;  stalk  quite  short,  or  half  an  inch  long,  slightly  sunk ; 
cavity  uneven,  basin  shallow,  round,  smooth ;  flesh  yellowish 
white,  fine  grained,  buttery,  melting,  with  a  high,  rich,  vinous, 
excellent  flavor.      Shoots    light   green,  leaves  recurved,   wavy 


Fig.  321. — Beurri  d^Anjou. 


Begins  to  ripen  in  the  middle  of  autumn,  and  keeps  long,  some- 
times into  mid-winter.  The  hardiness,  uniformity,  reliability, 
excellence,  and  long  keeping  qualities  of  the  Anjou,  render  it  one 
of  the  most  valuable  of  all  pears.     French. 

Beurre  Hardy.  Large,  long  obovate,  sometimes  obscurely  pyri- 
form  ;  skin  greenish,  with  thin  brown  russet ;  stalk  an  inch  long, 
cavity  small,  uneven,  oblique ;  basin  shallow ;  buttery,  somewhat 


Autumn — Obovate,  etc.  271 

melting,  rich,  slightly  sub-acid,  good.     061.     Tree  a  strong  grow- 
er, succeeds  well  on  quince. 

Beurre  Navez.  Rather  large,  roundish  obovate,  obscurely  pyri- 
form ;  yellow,  with  some  russet ;  stalk  large,  often  fleshy,  cavity 
slight ;  basin  moderate  ;  flesh  buttery  and  melting,  rich,  sub-acid, 
aromatic,  perfumed,  very  good.     061.,  Nov. 

Beiirre  Preble.  Large,  oblong,  obovate  ;  greenish  yellow,  some- 
what russeted  ;  stalk  an  inch  long,  stout,  a  little  sunk  ;  flesh  but- 
tery, melting,  with  a  rich,  high  flavor.     061.,  Nov.     Maine. 

BEURRfi  SuPERFiN.  Medium,  roundish  obovate,  with  a  small,  nar- 
row neck,  tapering  into  the  stalk;  greenish  yellow,  somewhat 
russeted,  and  sometimes  a  brownish  cheek  ;  very  juicy  and  melt- 
ing, with  a  rich,  agreeable,  vinous  and  sub-acid  flavor.  06t. 
Tree  vigorous.     Grows  well  on  quince. 

Beymont.  (Beurrd  Bieumont.)  Size  medium,  obovate  (Bloodgood- 
shaped) ;  crimson  russet ;  stalk  long,  curved,  calyx  small,  basin 
shallow  ;  melting,  very  sweet,  rich,  perfumed.     Oo;.  to  Dec. 

Bon  Chretien  Fondante,  or  "  Melting  Bonchretien?''  Size  medium, 
roundish,  slightly  oblong,  rarely  short  obovate,  obtuse  ;  surface 
dull  green,  partly  russeted,  numerously  dotted ;  stalk  an  inch 
long,  moderately  or  slightly  sunk ;  basin  small ;  flesh  yellowish 
white,  core  yellow  and  rather  gritty,  melting,  very  juicy,  rich, 
pleasant,  somewhat  variable.  Ripens  about  mid-autumn  or  later. 
Hardy,  vigorous.     Leaves  conspicuously  folded  and  recurved. 

BoussocK.*  (Doyennd  Boussock,  Doyennd  Boussouck  Nouvelle.) 
Large,  thick  obovate,  sometimes  slightly  pyriform,  slightly  uneven  ; 
surface  bright  lemon  yellow  when  ripe,  partly  russeted,  sometimes 
a  slight  reddish  cheek ;  stalk  stout,  about  an  inch  long,  varying 
sometimes  fleshy,  often  obHque ;  basin  very  shallow,  even ;  flesh 
buttery,  melting,  very  juicy,  with  a  very  good  flavor.  Ripens  middle 
of  Sept.  Shoots  diverging,  purplish.  A  valuable  and  reliable 
pear ;  requires  early  picking.  '  Fig.  292. 

Brown  Beurri.  (Beurr^  Gris,  Grey  Beurr^,  Beurrd  Rouge,  Red 
Beurrd,  Beurrd  Isambert.)  Large,  often  only  medium,  oblong-obo- 
vate,  with  a  rounded  taper  to  the  stalk  ;  skin  yellowish  green,  rus- 
seted ;  stalk  an  inch  to  an  inch  and  a  half  long,  rather  oblique, 
thickening  into  the  fruit ;  basin  rather  shallow ;  flesh  greenish 
white,  very  juicy,  melting,  buttery,  with  a  rich  acid  or  vinous  fla- 
vor.    Early  mid-autumn.     Variable  in  quality. 

BuFFUM.  Size  medium,  obovate  ;  skin  yellow,  with  a  broad,  red- 
dish brown  cheek,  somewhat  russeted ;  stalk  three-fourths  of 
an  inch  long,  stout ;  cavity  and  basin  moderate  or  small ;  flesh 
buttery,  sweet,  very  good,  slightly  variable.  Shoots  strong,  red- 
dish brown,  very  ere<5l ;  tree  very  produ6live.     Valuable  for  its 

*  Pronounced  Boo'sok. 


2/2 


Pears. 


fair  fruit,  and  fine  bearing  qualities.  Ripens  end  of  September, 
but  should  be  picked  two  weeks  before,  or  it  becomes  mealy. 
Origin,  Rhode  Island. 


Fig.  322. — Buffuftu 


Cabot.  Size  medium,  round-obovate,  slightly  irregular,  crown  full, 
obtuse  ;  stalk  an  inch  long,  set  on  the  pointed  base  without  de- 
pression ;  surface  rough,  russeted,  bronze  yellow ;  basin  round, 
smooth  ;  flesh  greenish  white,  breaking,  somewhat  melting,  juicy, 
sub-acid,  good.  Early  mid-autumn.  Tree  vigorous,  very  pro- 
ductive.    Hardy,  reliable.     Origin,  Salem,  Mass. 

Capsheaf.  Rather  small,  short  obovate,  wide  at  crown,  somewhat 
conic,  or  with  a  rounded  taper  to  the  stalk ;  surface  deep  yellow, 
mostly  russeted ;  stalk  an  inch  long,  stout,  slightly  sunk ;  calyx 
small,  basin  rather  large  ;  flesh  melting,  juicy,  buttery,  mild,  sweet, 
good,  of  second  quality.  Ripens  mid-autumn.  Shoots  ere6t, 
stout,  yellowish  brown  ;  very  produ6live.     Rhode  Island. 

Collins.  Size  medium,  obovate,  approaching  turbinate ;  greenish 
yellow  ;  stalk  short,  thick,  oblique,  not  sunk  ;  calyx  small,  scarce- 
ly sunk  ;  flesh  juicy  and  melting ;  of  medium  quality.  First  of 
061.     Mass. 

Compte  de  Lamy.  Rather  small,  roundish  obovate  (Bloodgood- 
shaped) ;  yellow,  with  dots  and  thin  russet ;  stalk  an  inch  long, 


Autumn — Obovate,  etc.  273 

set  under  a  lip,  scarcely  sunk ;    basin  shallow ;   juicy,  melting, 
refreshing,  agreeable.     0<5l.     Shoots  reddish,  ere6l. 

Gushing.  Medium  or  rather  large,  obovate,  or  Doyennd  form  ;  sur- 
face light  greenish  yellow,  rarely  a  dull  red  cheek ;  stalk  an  inch 
long,  cavity  abrupt ;  basin  rather  shallow  ;  flesh  fine  grained,  but- 
tery, melting,  with  a  fine  flavor,  nearly  first-rate.  Ripens  in  the 
early  part  of  autumn.  Shoots  spreading.  Very  produ6live. 
Origin,  Hingham,  Mass.     Fig.  293. 

Dallas.  Size  medium,  obovate,  slightly  conic-pyriform ;  dull  yel- 
low, often  much  russeted ;  stalk  an  inch  long,  not  sunk ;  basin 
round,  slightly  wrinkled ;  segments  of  the  calyx  rounded,  stiff ; 
flesh  fine  grained,  melting,  juicy,  good.  Ripens  late  autumn. 
Conn. 

Delices  d'' Hardenpont  of  Angers.  Medium,  obovate  turbinate, 
sometimes  conic,  approaching  pyriform ;  greenish  yellow,  with 
some  russet ;  stalk  short,  thick,  fleshy  at  insertion ;  cavity  little 
or  none  ;  calyx  and  basin  small ;  flesh  shghtly  coarse,  juicy,  rich, 
perfumed.     061.,  Nov. 

DoyennS  Defais.  Size  medium,  obovate,  or  short  Doyennd  form, 
sometimes  obscurely  pyriform ;  waxen  yellow,  with  a  bright  red 
cheek ;  stalk  curved,  cavity  broad  and  deep ;  calyx  large,  basin 
broad  and  deep ;  buttery  and  melting,  sweet,  rich,  perfumed. 
061.,  Nov.     Fig.  294. 

Doyenni  Dillen.  Large,  oblong-pyramidal,  pyriform ;  fine  yellow, 
russeted,  dotted ;  stalk  short,  thick,  fleshy ;  calyx  rarely  open, 
basin  moderate  ;  flesh  juicy,  buttery,  sweet,  and  rich.  -Nov.,  keep- 
ing into  Dec. 

DoyennS  Downing.  Medium,  roundish  ovate ;  green,  becoming 
yellow,  thickly  dotted  ;  stalk  short,  obhquely  set ;  basin  small ; 
flesh  a  Httle  coarse,  juicy,  melting,  rich,  vinous.     Sept. 

DucJiesse  Helena  d'' Orleans.  Large,  obovate,  somewhat  pyriform, 
oblique  ;  green,  becoming  yellow,  slightly  russeted,  rough  ;  stalk 
short,  under  a  lip ;  basin  narrow ;  buttery,  melting,  rich,  vinous, 
slightly  astringent.     061.,  Nov.     Belgian.     New. 

Dumortier.  Medium,  roundish  obovate ;  dull  yellow,  somewhat 
russeted ;  stalk  long,  slender,  not  sunk  ;  calyx  and  basin  small ; 
flesh  greenish  white,  juicy,  melting,  rich,  aromatic,  perfumed. 
Sept. — quickly  decays.     Belgian. 

Dundas.  Size  medium,  short  turbinate,  sometimes  obovate,  base 
flattened  ;  skin  yellow,  with  a  brilliant  blush  ;  stalk  an  inch  long, 
stout,  not  sunk ;  calyx  small,  basin  wide,  deep,  and  even ;  flesh 
half  buttery,  tender,  melting,  rich,  perfumed.  Mid-autumn.  A 
handsome  Belgian  variety.     Fig.  303. 

Dunmore.  Large,  oblong-obovate  ;  surface  greenish,  with  dots  of 
brownish  red  russet ;  stalk  an  inch  and  a  half  long,  stout,  fleshy  at 

13* 


274 


Pears. 


insertion,  scarcely  sunk  in  the  obtuse  and  rounded  base ;  calyx 
small,  deep  set ;  flesh  buttery,  melting,  rich,  often  acid,  sometimes 
astringent.     Early  autumn.     English. 

Edmonds.  Medium  to  large,  obovate ;  surface  irregular ;  stalk 
long,  stout  and  fleshy  towards  the  base,  set  in  a  moderate,  knob- 
by cavity ;  basin  ribbed  or  uneven ;  flesh  yellowish  white,  very 
fine  grained,  melting,  with  a  sweet,  peculiar,  excellent  flavor. 
Sept.  Shoots  very  stout,  greenish  brown ;  leaves  thick,  folded, 
recurved.  Rochester,  N.  Y.  Introduced  by  Ellwanger  &  Barry. 
New. 


Fig.  323. — Edmonds. 


Autumn — Ob  ovate,  etc,  275 

Figue  de  Naples.  (Fig  Pear  of  Naples.)  Medium,  or  rather  large, 
oblong-obovate,  sometimes  slightly  obovate-pyriform,  base  very 
obtuse  ;  surface  yellowish  brown,  with  a  faint  reddish  cheek ; 
stalk  an  inch  long,  fleshy  at  insertion ;  basin  broad,  shallow, 
smooth  ;  flesh  buttery,  not  rich,  becoming  dry  unless  kept  from 
the  air.     Ripens  late  autumn.     Hardy  and  produ6tive. 

Flemish  Beauty.  (Belle  de  Flandres.)  Large  obovate,  often 
obscurely  tapering  to  the  crown,  very  obtuse ;  surface  slightly 
rough,  with  some  reddish  brown  russet  on  pale  yellow  ground ; 
stalk  an  inch  and  a  quarter  long,  rather  slender,  cavity  round, 
deep,  narrow,  often  acuminate,  rim  obtusely  rounded  ;  basin  small, 
round ;  flesh  juicy,  melting,  often  with  a  very  rich,  sweet,  and 
excellent  flavor,  but  variable,  and  sometimes  not  high  flavored ; 
needs  house  ripening.  Shoots  dark  brown,  diverging  and  ascend- 
ing ;  growth  vigorous.  Its  value  has  become  much  lessened  of 
late  years  by  the  cracking  of  the  fruit. 

Fondante  de  Malines.  Medium,  roundish  obovate  ;  greenish,  netted 
with  russet,  becoming  rich  yellow  when  ripe ;  stalk  stout,  long, 
curved,  scarcely  sunk ;  calyx  small,  closed ;  flesh  buttery,  melt- 
ing, sweet,  perfumed.     Late  autumn. 

Golden  Beurri  of  Bilboa.  (Bilboa,  Hooper's  Bilboa.)  Rather  large, 
obovate,  slightly  pyriform,  rather  obtuse,  very  regular;  surface 
smooth,  fair,  fine  yellow,  russeted  round  the  stalk ;  dots  small, 
distin6l ;  stalk  an  inch  and  a  quarter  long,  slightly  sunk  ;  calyx 
small,  ereft,  basin  shallow ;  flesh  fine  grained,  very  buttery,  melt- 
ing, moderately  rich — sometimes  an  obscure  acid  astringency. 
Ripens  the  first  of  autumn,  and  immediately  follows  the  Bartlett. 
Shoots  yellow,  ascending.     A  native  of  Bilboa,  Spain. 

Grey  Doyenne.  (Doyennd  Gris,  Grey  Butter  Pear,  Red  Doy- 
enne, Doyenne  Rouge,  St.  Michael  Dore.)  Size  medium,  obovate, 
often  approaching  turbinate ;  whole  surface  a  handsome  smooth 
cinnamon  russet ;  stalk  half  to  three-quarters  of  an  inch  long, 
cavity  quite  narrow,  calyx  small,  closed ;  flesh  with  a  very  fine 
texture,  very  buttery,  melting,  rich,  perfumed,  delicious,  excellent. 
Middle  of  autumn  to  winter.  Shoots  yellowish  or  greyish  brown, 
ascending.     Fails  by  cracking  in  many  localities. 

Hagerman,  Medium,  or  small,  roundish  ovate ;  yellow,  with  a 
brownish  red  cheek ;  stalk  short,  stout,  basin  shallow ;  flesh 
juicy,  melting,  quality  very  good.     Sept.     Origin,  L.  L 

HajiJters.  Medium,  oblong-obovate ;  yellowish  green,  becoming 
pale  yellow ;  stalk  stout ;  flesh  juicy,  melting,  very  good.     Sept. 

Heathcot.  (Gore's  Heathcot.)  Medium  size,  obovate,  regular  (Buf- 
fum  form),  base  obtuse  ;  surface  greenish  yellow,  partly  overspread 
with  thin  russet ;  stalk  an  inch  long,  rather  stout,  cavity  moderate 
or  small ;  calyx  partly  closed,  basin  small ;    flesh   fine  grained, 


2^6  Pears. 

buttery,  with  a  rich,  perfumed,  and  excellent  flavor — sometimes 
hardly  first-rate.  Early  mid-autumn.  Shoots  slender,  upright, 
reddish  brown.  Very  produ6live  and  profitable.  Origin,  Wal- 
tham,  Mass.     Fig.  295. 

Henkel.  Medium  or  rather  large,  round-obovate,  remotely  pyri- 
form,  with  a  very  short  neck,  obtuse ;  surface  yellow,  often  a 
clear  pale  yellow,  sometimes  partly  russeted ;  stalk  all  inch  and 
a  half  long,  slightly  sunk ;  basin  small,  even  ;  flesh  yellowish 
white,  buttery,  melting,  juicy,  sprightly,  fine,  sometimes  only 
second-rate.  Shoots  long,  slender,  ere6l,  yellowish  brown  ;  leaves 
small.     Belgian. 

Henry  IV.  (Ananas,  Henri  Quatre.)  Rather  small,  round-obovate, 
somewhat  turbinate ;  surface  greenish  yellow,  often  somewhat 
russeted,  sometimes  a  dark  reddish  brown  cheek  ;  stalk  an  inch 
•  and  a  fourth  long,  slender,  usually  fleshy  at  insertion,  not  sunk  ; 
basin  shallow,  abrupt,  calyx  closed  ;  flesh  juicy,  melting,  rich,  per- 
fumed, mostly  fixst-rate  flavor.  Needs  house  ripening.  Early  in 
autumn.  Shoots  diverging  or  spreading,  yellowish  brown.  Very 
produ6live.     Fig.  302. 

Hericart.  Medium,  obovate,  somewhat  oblong  and  irregular,  yel- 
low, partly  russeted  ;  stalk  slender,  an  inch  or  more  long,  cavity 
small,  basin  shallow ;  flesh  fine  grained,  buttery,  often  gritty  and 
slightly  astringent,  not  rich,  but  with  a  peculiar  aromatic  flavor. 
End  of  Sept. 

Howell.  Rather  large,  wide-obovate,  sometimes  with  a  short 
obscure  neck ;  light  yellow,  frequently  with  a  handsome  cheek, 
dots  minute  ;  stalk  rather  long  and  stout,  a  little  fleshy  at  inser- 
tion, scarcely  sunk  ;  calyx  in  a  small,  smooth  basin  ;  flesh  white, 
melting,  buttery,  moderately  rich,  aromatic,  somewhat  variable  in 
quality.  Tree  a  strong  grower,  fruit  remarkably  fair,  mid-autumn. 
Shoots  brown,  strong,  ere6t,  and  ascending.     New  Haven,  Conn. 

Hull.  Medium  size,  obovate,  rounded  at  base ;  skin  yellowish 
green,  some  russeted  ;  stalk  an  inch  and  a  half  long,  rather  slen- 
der, not  sunk  ;  basin  shallow  ;  flesh  melting,  juicy,  sHghtly  gritty 
at  core,  sweet,  often  fine,  sometimes  poor.  Shoots  yellow, 
diverging,  somewhat  irregular.  Origin,  Swanzey,  Mass.  A  great 
bearer. 

Jalousie  de  Fontenay  Vendee,  or  "  Fontenay  Jalousie.^''  Size 
medium,  conic-turbinate,  approaching  thick-pyriform ;  surface 
a  pale  dull  yellowish  green,  more  or  less  russeted,  often  a  faint 
red  cheek  ;  stalk  an  inch  long,  often  obhque,  not  sunk  ;  calyx 
closed,  stiff";  basin  small,  round,  flesh  buttery,  melting,  mild,  rich, 
fine  flavored.  Ripens  at  mid-autumn.  Shoots  greenish,  rather 
erefl,  leaves  long.     French. 

yohonnot.  Rather  small,  roundish-obovate,  sometimes  nearly  round, 
irregular  ;  skin  pale  greenish  yellow  and  yellowish  brown,  faintly 
russeted  ;  stalk  about  an  inch  long,  thick,  obhque,  fleshy  at  inser 


Autumn — Obovate,  etc.  277 

tion,  not  sunk  ;  basin  round,  flesh  rather  coarse,  melting,  buttery, 
rich,  of  fine  flavor.  Early  mid-autumn.  Origin,  Salem,  Mass. 
The  value  of  this  fine  little  pear  is  lessened  by  the  slow  growth 
of  the  tree.     Shoots  reddish,  short,  diverging. 

Jtiles  Bivort.  Rather  large,  obovate,  or  nearly  Doyennd  form  ; 
skin  yellow,  thickly  dotted,  and  with  much  cinnamon  russet ;  stalk 
long,  inclined,  cavity  broad  ;  basin  small ;  flesh  firm,  buttery, 
juicy,  very  rich,  excellent,  perfumed.     November.     Belgian. 

KiNGSESSiNG.  ^  Large,  broad,  obovate,  or  Doyennd  form,  approach- 
ing pyriform',  greenish  yellow,  thickly  dotted;  stalk  medium  or 
long,  curved,  cavity  broad,  uneven ;  calyx  closed,  basin  shallow, 
irregular;  flesh  granular,  buttery,  melting,  with  a  sweet,  very 
good  flavor.  Sept.  Shoots  rather  ere(5l,  greenish,  leaves  re- 
curved.    Penn.     A  tardy  bearer.     Fig.  286. 

Kirtland.  Rather  small,  roundish-obovate,  covered  with  a  rich  rus- 
set, often  reddened  in  the  sun ;  stalk  short,  stout,  often  fleshy 
at  insertion  ;  calyx  partly  open,  basin  shallow  ;  flesh  buttery,  very 
rich,  perfumed,  somewhat  resembhng  its  parent,  the  Seckel. 
Often  rots  at  core,  and  does  not  always  soften  well,  requires  early 
gathering.     First  of  Sept.     Ohio. 


Fig.  324. — Laure  de  Glymes. 

Laure  de  Glymes.     Medium  or  large,  turbinate,  or  nearly  Bloodgood- 
shaped,  whole  surface  nearly  covered  with  russet,  becoming  rich 


278  Pears. 

orange  yellow  at  maturity ;  stalk  nearly  an  inch  long,  fleshy  at 
base,  not  sunk ;  basin  shallow,  smooth ;  flesh  buttery,  high 
flavored,  perfumed,  very  good.  Middle  of  autumn,  sometimes 
continuing  quite  late.     Belgian. 

Lyon.  Size  medium,  Doyenne-shaped,  skin  yellow,  thick,  smooth, 
with  a  blush,  finely  dotted,  russeted  about  the  stalk  ;  stalk  scarcely 
sunk  ;  calyx  nearly  closed  ;  basin  small ;  flesh  coarse,  a  httle  gritty 
at  core,  vinous,  very  good.  Resembles  Buffum  in  tree  and  pro- 
du6tiveness,  but  less  dry  and  two  weeks  earlier.  Newport,  R.  I. 
(Hov.  Mag.) 

Moore's.  (Moore's  Pound,  Hosenshenck.)  Large,  obovate  or  nearly 
round,  skin  smooth,  green,  becoming  rich  yellow,  with  a  slight 
blush,  thinly  and  minutely  dotted  ;  stalk  short,  not  sunk  ;  basin 
small,  wrinkled ;  flesh  juicy,  melting,  rich,  vinous.  Ripens  in 
Sept.,  and  keeps  well.     Tree  vigorous,  produ6live. 

Omer  Pacha.  Medium,  turbinate,  smaller  specimens  roundish-tur- 
binate  ;  skin  green,  partly  russeted  around  the  stalk  ;  juicy,  but- 
tery, vinous.     First  of  Sept. 

Oswego  BeurrS.  Size  medium,  obtuse  oval-obovate,  regular ;  sur- 
face yellowish  green,  with  some  thin  russet ;  stalk  three-fourths 
of  an  inch  long,  stout,  deep  set ;  calyx  small,  ere6l,  or  closed, 
basin  smooth  ;  flesh  melting,  juicy,  with  a  fine,  sprightly  vinous 
flavor  at  first,  becoming  nearly  sweet.  Ripens  from  mid-autumn 
till  winter,  often  cracks  badly.  Tree  vigorous,  hardy,  very  pro- 
.  du6live.     Origin,  Oswego,  N.  Y. 

Petri.  Medium  size,  obovate,  sometimes  shghtly  obovate-pyriform 
or  truncate-conic,  base  or  stalk  end  wide  or  obtuse  ;  surface  pale 
yellow,  often  slightly  russeted,  with  a  reddish  brown  cheek  ;  stalk 
about  an  inch  long,  rather  stout,  cavity  obtuse  at  bottom  ;  basin 
small,  smooth  ;  flesh  fine  grained,  sometimes  shghtly  gritty,  but- 
tery, melting,  rich,  sweet,  perfumed,  often  excellent — variable  in 
quality  from  first  to  second  rate.  Ripens  at  mid-autumn.  Growth 
moderate,  shoots  rather  slender,  yellowish. 

Philadelphia.  Large,  roundish-obovate,  broad,  remotely  approach- 
ing Diel  form ;  skin  yellow,  thickly  dotted,  sometimes  partly  rus- 
seted ;  stalk  stout,  cavity  abrupt ;  basin  broad,  uneven  ;  flesh 
coarse,  buttery,  melting,  with  a  very  good  flavor,  slightly  per- 
fumed.    Sept. 

Raymond.  Medium,  obovate  or  Doyennd-shaped ;  skin  yellow, 
stalk  an  inch  long,  scarcely  sunk  ;  basin  shallow ;  flesh  buttery, 
melting,  excellent.     Sept.     Maine. 

Seckel.  Small,  obovate,  sometimes  obscurely  conic-pyriform,  regu- 
lar ;  skin  brownish  green,  becoming  rich  yellowish  brown,  with  a 
deep  brownish-red  cheek  ;  stalk  one-half  to  three-fourths  of  an 
inch  long,  cavity  and  basin  small ;  flesh  very  fine  grained,  sweet, 


Autumn — Obovate,  etc.  279 

very  juicy,  melting,  buttery,  the  richest  and  highest  flavored  pear 
known.  Although  of  slow  growth  and  small  size,  like  the  Green 
Gage  among  plums,  it  is  regarded  as  the  standard  of  excellence. 
Its  high  musky  perfume  is  not,  however,  agreeable  to  all.  Early 
mid-autumn.  Shoots  stout,  short,  ascending,  tree  very  hardy. 
Needs  rich  cultivation.  Origin,  near  Philadelphia,  and  succeeds 
well  throughout  the  Northern,  Middle,  and  Western  States,  and  is 
remarkably  free  from  the  blight. 

Serrurier.  (Fondante  de  Millot.)  Medium,  conic-obovate,  obtuse, 
yellow,  thickly  dotted,  slightiy  russeted  ;  stalk  rather  short ;  cavity 
small,  basin  shallow ;  flesh  slightly  granular,  juicy,  melting,  brisk, 
vinous.     Sept.,  06t. 

Shepard.  (Shepard's  Seedling.)  Medium  or  large,  obovate,  rib- 
bed towards  the  crown,  yellow,  slightly  russeted,  thickly  dotted  ; 
stalk  an  inch  long,  slightly  sunk  ;  calyx  ere<5l,  basin  ribbed  ;  flesh 
very  melting  and  buttery,  of  a  fine,  agreeable  flavor.  Early  061. 
Dorchester,  Mass. 

St.  Andre.  Size  medium,  obovate-turbinate,  crown  blunted  ;  skin 
greenish  yellow,  slightly  dotted  red,  stalk  an  inch  long,  fleshy  at 
insertion  ;  basin  shallow  ;  flesh  greenish  white,  fine  grained,  but- 
tery and  melting,  perfumed,  excellent.     Sept.     Bark  cracks. 

Sterling.  Medium  or  rather  large,  roundish-obovate,  sometimes 
obscurely  pyriform,  light  yellow,  often  with  a  little  russet,  and  a 
red  cheek  ;  stalk  long  and  stout,  inserted  in  a  slight  cavity  by  a 
fleshy  ring ;  basin  shallow,  uneven  ;  flesh  rather  coarse,  juicy, 
half  melting,  good.  First  of  Sept.  The  strong  upright  growth 
and  produ(5liveness  of  the  tree,  and  the  handsome  appearance  of 
the  fruit,  render  the  Sterling  a  market  variety,  although  not  stand- 
ing very  high  in  quality.     Origin,  Livingston  co.,  N.  Y. 

Sur^asse  Virgalieu.  Medium  obovate,  sometimes  roundish-obo- 
vate ;  pale  yellow,  dots  few,  minute  ;  sometimes  faintly  reddened 
to  the  sun  ;  stalk  medium,  cavity  moderate,  oblique  ;  basin  small ; 
flesh  white,  fine  grained,  buttery,  melting,  high  flavored,  excellent. 

Tea.  Medium,  roundish-obovate,  approaching  pyriform ;  yellow, 
numerously  dotted ;  stalk  rather  stout,  cavity  small,  calyx  half 
closed;  basin  shallow;  flesh  white,  juicy,  melting,  vinous,  very 
good.     First  of  Sept.     Milford,  Conn. 

Thompson's.  Medium  in  size,  obovate,  slightly  pyriform,  yellow, 
slightly  russeted  ;  stalk  an  inch  long,  or  less,  stout ;  calyx  stiff, 
scarcely  cut ;  buttery,  melting,  and  fine  flavored.     Late  autumn. 

Van  Assche.  (Van  Assene.)  Rather  large,  broad,  obovate,  slightly 
angular  ;  crown  obtuse,  sides  rounded  ;  skin  fair,  smooth,  dull  yel- 
low ;  stalk  an  inch  and  a  quarter  long,  slender,  curved,  moderately 
sunk ;  calyx  closed ;  flesh  white,  rather  coarse,  buttery,  melting. 


28o 


Pears. 


rich.     Shoots  light  brownish  purple,  diverging,  leaves  considerably 
serrated.     Belgian. 

Walker's  Seedling.  (Mount  Vernon.)  Medium,  obovate,  irregular, 
dull  brownish  russet,  with  a  red  cheek  ;  stalk  very  short,  oblique, 
scarcely  sunk  ;  basin  shallow,  smooth  ;  flesh  greenish  white,  a 
little  coarse,  rich,  vinous,  aromatic.     061.,  Nov.     Roxbury,  Mass. 

Washington.  Medium  in  size,  oblong-obovate,  obtuse,  sometimes 
slightly  obtuse-pyriform  ;  surface  smooth,  clear  yellow,  handsomely 
marked  with  conspicuous  red  dots  on  the  sunny  side,  slightly  rus- 
seted  round  the  stalk,  which  is  an  inch  and  a  fourth  long,  and 
slightly  sunk ;  calyx  small,  partly  closed,  basin   shallow ;  flesh 


Fig.  325. —  Washington. 


very  juicy,  melting,  slightly  breaking,  with  a  rich,  unusually  sweet, 
perfumed,  excellent  flavor.  Early  in  autumn.  Growth  vigorous, 
shoots  brown  speckled,  straight,  ere6l,  and  diverging.    Fruit  always 


Autumn — Obovate,  etc. 


2S1 


fair,  but  varies  in  size  and  form — esteemed  most  by  those  who 
hke  a  very  sweet  flavor. 

Westcott.  Size  medium,  roundish-obovate  ;  green,  becoming  yel- 
low ;  flesh  melting,  juicy,  good  ;  not  worthy  of  extension.  Early 
in  autumn.     Origin,  Cranston,  R.  I. 

Wilbur.  Medium  in  size,  frequently  rather  small ;  obovate,  regu- 
lar, often  obovate-pyriform ;  skin  a  dull  green  and  russet ;  stalk 
three-fourths  to  one  inch  long,  cavity  very  small ;  calyx  promi- 
nent, scarcely  sunk  ;  flesh  rather  coarse,  melting,  juicy,  pleasant, 
often  slightly  astringent,  varying.  Early  autumn.  Shoots  slen- 
der, yellowish  brown.     Origin,  Somerset,  Mass. 


Fig.  326. — Church. 

Wilkinson.  Size  medium,  obovate,  narrowed  somewhat  towards 
the  crown,  largest  in  the  middle ;  skin  smooth,  bright  yellow ; 
stalk  an  inch  and  a  quarter  long,  stout,  scarcely  sunk  ;  calyx  stiif, 
short,  basin  shallow  ;  flesh  white,  juicy,  melting,  sweet,  rich,  of 
good  flavor.  Ripens  from  mid-autumn  to  winter.  Shoots  long, 
stout,  upright,  greenish  yellow  ;  tree  thrifty,  hardy,  produ6tive.  A 
good  second-rate  variety.     Often  fails  by  cracking.     R.  I. 


282 


Pears. 


White  DoyennI*  (Butter  Pear  of  Penn.,  Virgalieu  of  N.  Y.,  St. 
Michael  of  Boston,  Yellow  Butter,  White  Beurr^,  Doyennd,  Doy- 
enne Blanc.)  Medium  or  rather  large,  regular  obovate,  obtuse, 
sometimes  remotely  pyriform ;  surface  pale  yellow,  often  a  faint 
blush  ;  stalk  about  an  inch  long,  scarcely  sunk  ;  calyx  small,  basin 
shallow  ;  flesh  of  very  fine  texture,  white,  buttery,  melting,  rich, 
arid  excellent.  Middle  to  late  autumn.  Shoots  ascending,  grey- 
ish yellow ;  leaves  folded,  recurved.     It  fails  by  cracking  in  many 


Fig.  327. — Des  Nonnes. 

localities,  but  in  portions  of  the  Western  States  it  is  unsurpassed 
in  its  excellent   qualities  of  hardy  growth,   fair  fruit,   delicious 
flavor,  and  great  productiveness. 
North  of  forty-two  degrees  of  latitude,  it  becomes  a  late  autumn 
fruit,  and  may  be  kept  into  winter. 


*  Pronounced  Doyennay'. 


Autumn — Roundish  or  Oblate, 


283 


Class  III. — Roundish  or  Oblate. 

Beurri  Goubalt.  Rather  small  or  medium,  roundish-oblate,  with  a 
slight  neck,  greenish  j-ellow  ;  stalk  long,  cavity  small,  calyx  large  ; 
basin  shallow ;  juicy,  not  high  flavored.  Sept.  Tree  vigorous, 
an  early  and  great  bearer.     Fig.  305. 

Church.  Size  medium,  roundish-oblate,  with  a  very  short  neck, 
irregular ;  yellow,  with  minute  dots  ;  stalk  rather  long  and  stout, 
scarcely  sunk  ;  basin  broad  and  shallow,  slightly  furrowed  ;  flesh 
fine,  very  buttery,  melting,  with  a  very  sweet,  rich,  and  excellent 
flavor.  Ripens  through  September.  Tree  vigorous  and  spread- 
ing, uniformly  produttive,  and  fruit  unvarying  in  good  quality. 
New  Rochelle,  N.  Y. 


Fig.  328. — Doyenni  Robin. 


Des  Nonnes.*    (Beurri  de  Brignais.)     Size  medium,  roundish-turbi- 
nate,  obtuse  ;  greenish  yellow  becoming  clear  yellow  with  many 

*  Pronounced  Daynoim'. 


284  Pears. 

dots  ;  stalk  long,  rather  slender,  a  little  curved,  slightly  sunk ; 
calyx  rather  small,  often  closed  in  a  small  wrinkled  basin  ;  juicy 
and  exceedingly  melting  when  at  perfedlion,  very  sweet,  perfumed, 
with  an  excellent,  delicate  flavor.  Variable,  sometimes  quite 
moderate.     Sept. 

Doyennd  Robin.  Size  above  medium,  round,  nearly  regular,  or 
obscurely  and  obtusely  ribbed  ;  skin  pale  yellow,  usually  russeted 
about  the  crown,  stalk  an  inch  and  a  half  long,  generally  set  in  a 
rather  deep,  smooth  cavity,  sometimes  merely  planted  on  the  sur- 
face ;  calyx  in  a  smooth  or  scarcely  furrowed  basin  ;  flesh  buttery, 
melting,  with  a  fine,  "  very  good,"  flavor.  Shoots  brownish  green, 
rather  eredl. 

Fulton.  Rather  small  or  nearly  medium  ;  roundish,  crown  flat- 
tened ;  whole  surface  a  smooth  grey  russet,  becoming  a  dark  cin- 
namon russet ;  stalk  an  inch  and  a  quarter  long,  slender,  cavity 
round,  rather  narrow ;  calyx  long,  deep  cut,  basin  uneven ;  flesh 
half  buttery,  melting,  rich,  sprightly,  agreeable,  nearly  or  quite 
first-rate.  Ripens  middle  and  late  autumn.  Shoots  rather  slen- 
der, reddish  brown.  Tree  very  hardy  and  produ6tive.  Valuable. 
Origin,  Topsham,  Maine.     Fig.  307. 

GanseVs  Bergamot.  (Brocas  Bergamot)  Rather  large,  sometimes 
only  medium  ;  roundish-oblate,  more  or  less  approaching  obovate, 
flattened  most  at  crown  ;  skin  yellowish  brown,  with  a  faint  russet 
brown  blush  ;  stalk  short,  half  or  three-fourths  of  an  inch  long, 
ends  often  fleshy  ;  cavity  and  basin  smooth  ;  flesh  granular,  melt- 
ing, juicy,  rich,  sweet,  perfumed,  with  a  very  good  flavor.  Ripens 
through  several  of  the  early  weeks  of  autumn.  Shoots  short, 
dark  grey,  spreading,  leaves  flat,  mealy.     English.     Fig.  306. 

Huntington.  Size  medium,  roundish,  approaching  obovate ;  yellow, 
rough,  sometimes  shaded  crimson,  slightly  russeted,  thickly  dot- 
ted ;  stalk  medium  or  long ;  cavity  broad,  uneven  ;  basin  mode- 
rate ;  flesh  white,  juicy,  buttery,  and  melting,  sweet,  perfumed, 
excellent.     Last  half  of  Sept.     Origin,  New  Rochelle,  N.  Y. 

Merriam.  ■  Rather  large,  roundish,  approaching  oblate,  rich  yellow, 
partly  russeted  ;  stem  short,  cavity  small,  calyx  closed ;  basin 
shallow,  furrowed ;  flesh  rather  coarse,  juicy,  melting,  perfumed, 
very  good.     Middle  of  autumn.     Popular  at  Boston. 

Roe^s  Berga7notte.  Medium,  oblate,  irregular ;  skin  yellow,  reddened 
to  the  sun  ;  stalk  short,  cavity  narrow,  abrupt ;  calyx  small,  basin 
narrow  ;  flesh  rather  coarse,  sweet,  rich,  perfumed.  Sept.  Shoots 
dark  reddish  brown,  diverging,  leaves  small,  somewhat  curled. 
Newburgh,  N.  Y. 

Sheldon.  Medium  or  large,  roundish,  sometimes  approaching 
broad  obovate,  greenish  russet  becoming  cinnamon  brown  ;  stalk 
short,  cavity  narrow  ;   basin  smooth,  rather  deep  ;  flesh  a  little 


Autumn — Roundish  or  Oblate.  28 J 

coarse,  very  melting,  juicy,  with  a  very  brisk,  vinous,  excellent 


Fig    329. — Sheldon. 

flavor.     061.     Tree  vigorous,  shoots  ascending,  yellowish  brown. 
It  requires  double  working  on  the  quince. 

Stevens'  Genesee.  Large,  round-obovate,  often  considerably 
flattened ;  skin  slightly  rough,  yellow ;  stalk  an  inch  long,  stout, 
thickest  at  insertion,  more  or  less  sunk  in  the  base  ;  calyx  short, 
stiff,  basin  smooth ;  flesh  moderately  fine  grained,  half  buttery, 
slightly  granular,  with  a  rich,  very  good  flavor.  Ripens  the  first 
of  autumn  and  for  some  time  afterwards.  Rots  at  core  when  not 
gathered  early.  Shoots  grey,  leaves  narrow.  Origin,  Livingston 
CO.,  N.  Y. 


286 


Pears. 


DIVISION   III.— WINTER  PEARS. 

Class  I. — Distinct  Pyriform. 

Beurr6  Clairgeau.*  Large,  pyramidal-pyriform,  approaching 
long  obovate,  skin  yellow  or  yellowish  brown,  often  with  a  crimson 
shade  towards  the  sun  and  brown  dots  ;  stalk  short,  stout,  fleshy, 


Fig,  330. — Beurre  Clairgeau. 

oblique,  sunk  little  or  none  ;  basin  shallow,  furrowed  ;  flesh  white, 
slightly  granular,  buttery,  melting,  often  with  a  rich,  very  good 

♦  Pronounced  Klair-zho'. 


Winter — DistinB  Pyriform.  287 

flavor,  but  frequently  poor.     Nov.,  Dec.     Shoots  reddish  purple, 
short,  ereft,  and  ascending,  leaves  stiff. 

Beurre  d^Aremberg.  Medium  or  large,  short  pyriform,  sometimes 
approaching  conic-obovate,  neck  rather  small ;  skin  thick,  green- 
ish yellow,  partly  russeted ;  stalk  short  or  half  an  inch  to  an  inch 
long,  thick,  oblique,  thickening  with  flesh  towards  insertion  ;  calyx 
ere6l ;  basin  deep,  narrow  ;  flesh  buttery,  melting,  rich,  sub-acid, 
variable.     Often  too  astringent.     Nov.  and  Dec. 

Beurre  Bachelier  and  Dumas,  described  among  autumn  pears,  pp. 
259  and  263,  often  keep  into  winter  and  become  winter  varieties. 

Beurre  Langelier.  Size  full  medium,  pyriform  or  Urbaniste- 
shaped,  pale  yellow,  slightly  russeted ;  stalk  short,  cavity  small ; 
basin  somewhat  irregular;  flesh  juicy,  buttery,  melting,  with  a 
sweet,  rich,  slightly  vinous  flavor.  Early  winter.  Tree  a  good 
grower  on  pear  and  quince.  A  light  bearer  on  young  trees. 
Shoots  greenish,  often  upright,  irregular,  leaves  broad.     Fig.  288. 

Black  Worcester.  (Iron  Pear,  Black  Pear  of  Worcester.)  Large, 
pyriform  (Diel-shaped),  sometimes  approaching  oblong-ovate  ;  sur- 
face mostly  covered  with  dark  rough  russet  on  a  light  green  sur- 
face ;  stalk  half  an  inch  to  an  inch  and  a  half  long,  cavity  none ; 
calyx  eredl,  basin  small ;  flesh  hard,  coarse,  rich,  somewhat 
austere  ;  stews  and  bakes  well.  An  esteemed  culinary  sort,  bear- 
ing heavy  crops,  and  proving  profitable  for  market.  Late  autumn 
till  mid-winter.     Growth  very  crooked  and  straggling.     Fig.  278. 

Catillac.  Large,  short,  conic-pyriform,  approaching  broad- turbinate  ; 
crown  broad,  flattened  ;  yellow,  often  with  a  reddish  brown  cheek  ; 
stalk  an  inch  to  an  inch  and  a  half  long,  stout,  cavity  small,  wavy  ; 
calyx  short,  ere6l,  or  spread,  basin  large,  plaited ;  flesh  hard,  but 
excellent  for  baking  and  stewing,  becoming  tender,  and  of  a  light 
red  color.     Keeps  through  winter.     French. 

Chaumontel.  (Bezi  de  Chaumontelle,  Winter  Butter.)  Large,  pyri- 
form, body  oblong  or  ovate,  neck  short,  obtuse,  often  quite 
obscure,  and  the  form  approaching  obovate  or  oblong — largest  at 
the  middle  ;  skin  a  little  rough,  yellowish  in  the  shade,  with  more 
or  less  brownish  red,  and  rich  deep  red  in  the  sun  ;  stalk  an  inch 
long,  moderately  sunk  ;  basin  deep,  uneven,  or  angular  ;  flesh  but- 
tery, melting,  sugary,  with  a  fine  flavor.  Requires  warm,  rich 
cultivation  to  develop  its  good  qualities,  often  poor.  Shoots 
long,  slender,  dark  brown.  Grows  well  on  the  quince.  Early 
winter.     Old  French. 

Doyemie  Goubalt.  Rather  large,  roundish-pyriform,  approaching 
roundish-obovate,  pale  dull  yellow,  russeted  at  stalk  and  calyx  ; 
stalk  short,  thick,  calyx  small,  deeply  sunk ;  melting,  juicy,  rich, 
aromatic.  Dec.  to  Feb.  Shoots  greenish  yellow,  slightly  purple, 
a  slow  grower. 


288  Pears. 

Fondante  de  Noel.  (Belle  Apres  Noel.)  Medium  or  rather  small 
obtuse-pyriform,  pale  greenish  yellow,  with  a  red  cheek ;  stalk 
long,  stout,  curved,  oblique ;  calyx  closed  ;  basin  broad,  shallow, 
irregular.  Shoots  greenish  yellow,  growth  resembles  Passe  Col- 
mar  ;  flesh  whitish,  melting,  juicy,  very  good.  A  seedling  of  the 
Passe  Colmar,  ripening  earlier,  and  of  similar  flavor — a  fine  late 
autumn  and  early  winter  sort.     Belgian. 

Glout  Morceau.*  (Gloux  Morceaux,  Beurre  d'Hardenpont,  Col- 
mar d'Hiver,  Hardenpont  d'Hiver,  Linden  d'Automne.)  Large, 
short  pyriform,  approaching  obtuse-oval,  neck  very  short  and 
obtuse,  body  large,  and  tapering  somewhat  towards  the  crown  ; 
often  considerably  ribbed  ;  surface  green,  becoming  pale  greenish 
yellow  ;  stalk  an  inch  and  a  fourth  long,  stout,  moderately  sunk  ; 
calyx  large,  basin  distin6l,  rather  irregular ;  flesh  white,  fine 
grained,  buttery,  melting,  rich,  sweet,  and  of  fine  flavor.  Early 
winter.  Succeeds  best  on  the  quince.  Shoots  spreading,  green- 
ish, leaves  wavy  or  wrinkled.  Variable,  sometimes  poor,  best  on 
trees  of  several  years'  bearing ;  excellent  when  fully  grown  and 
well  ripened. 

Inconnue  Van  Mons.  Small,  conic-pyriform  (Madeleine-shaped), 
approaching  obovate ;  skin  rough,  green,  becoming  yellowish, 
sprinkled  with  russet ;  stalk  rather  long,  curved,  slightly  sunk  ; 
basin  small;  flesh  granular,  juicy,  melting,  rich.  Early  winter. 
Fig.  291. 

Jaminette.  (Josephine.)  Medium  or  rather  large,  obovate-pyriform, 
approaching  obovate,  small  specimens  roundish-turbinate,  vary- 
ing ;  crown  broad  ;  skin  yellowish  green,  with  some  brownish  rus- 
set ;  dots  numerous,  often  confluent ;  stalk  three-fourths  to  an 
inch  long,  thick,  cavity  little  or  none  ;  calyx  small,  ere6t,  stiff" ; 
basin  round,  even  ;  flesh  juicy,  melting,  buttery,  sweet,  of  good 
flavor.  Late  autumn  and  early  winter.  Shoots  somewhat  reddish 
green,  ere6t,  diverging.  Origin,  Metz,  in  France.  A  very  strong 
grower  on  the  quince. 

Las  Canas.  Size  medium,  regular  pyriform,  somewhat  conic  (Tyson- 
shaped)  ;  neck  tapering  into  the  stalk ;  skin  yellow,  sometimes 
sprinkled  with  thin  russet,  rarely  with  russet  blotches,  dots  small 
and  numerous  ;  stalk  an  inch  long ;  calyx  slightly  sunk  j  flesh 
juicy,  often  good.     Fig.  280. 

Lawrence.  Size  medium,  pyriform,  approaching  obovate,  some- 
what uneven ;  lemon  yellow  with  numerous  small  dots  ;  stalk  an 
inch  long,  set  in  a  small  basin,  ribbed  ;  flesh  whitish,  buttery, 
with  a  rich,  aromatic,  very  good  flavor.  Dec.  Growth  moderate, 
spreading.  Shoots  yellowish  green.  An  early  and  good  bearer, 
and  unexcelled  as  a  valuable  early  winter  sort.  It  ripens  easily, 
and  is  of  uniform  excellence. 

*  Pronounced  Gloo-morso'. 


Winter — DistinH  Pyriform, 


289 


Lycurgus.  Small,  pyriform,  approaching  obovate,  narrowing  off  to 
the  crown,  dark,  dull  green,  rough,  russeted  ;  stalk  short,  slender, 
twisted,  not  sunk,  calyx  large,  slightly  sunk  ;  flesh  greenish  white, 
a  little  coarse,  rich,  very  high  flavored.  Dec.  A  supposed  seed- 
ling of  the  Seckel. 


Fig.  331- — Lawrence. 


McLaughlin.  Large,  pyramidal-pyriform,  often  roundish  obovate 
when  small,  skin  rough,  partly  russeted,  greenish,  becoming  yel- 
low ;  stalk  short,  oblique,  not  sunk  ;  basin  shallow,  furrowed ; 
flesh  juicy,  melting,  sweet,  rich,  perfumed.     Early  winter.     Maine. 

Passe  Colmar.  (Colmar  Souverain,  Colmar  Hardenpont,  Colmar 
Gris.)  Medium  or  rather  large,  distindl  pyriform  ;  skin  yellowish 
green,  becoming  pale  yellow,  often  lightly  sprinkled  with  russet ; 
stalk  an  inch  and  a  quarter  long,  cavity  obtuse  or  none,  calyx 
ere6l,  basin  moderate  ;  flesh  fine  grained,  buttery,  juicy,  sweet, 
rich,  and  when  well  grown  and  ripened,  of  excellent,  first-rate 
flavor — ^but  if  small  and  badly  matured  or  overloaded  trees,  the 

13 


290  Pears. 

quality  is  worthless.  The  tree  overbears,  and  the  fruit  needs 
thorough  thinning.  Leaves  rather  small,  nearly  flat.  Early  win- 
ter.    Belgian. 

Pater  Nosier.  Large  or  medium,  pyriform  approaching  pyramidal, 
somewhat  irregular  ;  yellow,  often  russeted,  sometimes  with  a  red 
cheek ;  stalk  an  inch  long,  fleshy  at  insertion,  scarcely  sunk  ; 
basin  narrow ;  flesh  buttery  and  melting,  fine  grained,  rich, 
slightly  sub-acid,  often  a  little  astringent.  Early  winter.  Shoots 
short,  greenish  purple,  ere6l.     Often  ripens  wholly  in  autumn. 

Pound.  (Winter  Bell,  Uvedale's  St.  Germain,  Angora.)  Very  large, 
pyriform,  crown  wide  ;  skin  yellowish  green,  with  a  brown  cheek  ; 
stalk  two  inches  long,  calyx  crumpled,  basin  narrow ;  flesh  solid, 
hard,  stems  reddish  color,  a  good  culinary  pear.  Tree  strong, 
healthy,  produ6live.     Shoots  stout,  upright,  dark.     Fig.  274. 

Reading.  Rather  large,  pyriform,  regular,  tapering  somewhat  to  the 
crown,  often  ribbed  ;  thickly  dotted  and  slightly  russeted,  on  a 
greenish  yellow  skin  ;  stalk  long,  curved,  enlarged  at  insertion, 
slightly  sunk,  basin  little  or  none  ;  flesh  granular,  rather  melting, 
juicy,  vinous,  pleasant,  good.  Jan.,  and  later.  Shoots  brownish 
olive,  rather  eredl,  long,  slender.     Penn. 

St.  Germain.  Large,  long  pyriform,  small  specimens  obovate,  sur- 
face yellowish  green,  faintly  tinged  with  brown  to  the  sun ;  stalk 
an  inch  long,  obhque,  basin  small  and  shallow ;  flesh  white, 
slightly  gritty,  juicy,  melting,  sub-acid.  Fails  in  many  localities, 
and  becomes  a  poor  fruit.  Late  autumn  and  early  winter. 
Shoots  slender,  light  olive,  leaves  narrow,  folded,  and  recurved. 
The  striped  St.  Germain  is  a  sub-variety,  differing  only  in  its  faint 
yellow  stripes. 

Suzette  de  Bevay.  Rather  small,  obovate-pyriform,  inclining  to 
conic,  dull  yellow,  dots  minute  ;  stalk  long,  curved,  basin  shallow, 
uneven ;  flesh  melting,  vinous,  perfumed.  Jan.  to  March.  Bel- 
gian. 

Vicar  of  Winkfield.  (Le  Curd,  Monsieur  le  Curd,  Clion.)  Quite 
large,  long  pyriform,  with  a  conical  taper  towards  the  crown  ;  skin 
smooth,  pale  yellow,  or  pale  yellowish  green,  with  a  dull  reddish 
cheek  ;  stalk  an  inch  to  an  inch  and  a  half  long,  slender,  often 
fleshy  at  insertion,  oblique,  not  sunk  ;  basin  narrow,  very  shallow ; 
flesh  greenish  or  yellowish  white,  juicy,  buttery,  with  a  moderate 
flavor — sometimes  slightly  astringent.  Ripens  late  autumn  and 
early  winter,  for  about  two  months.  Growth  spreading  and  irregu- 
lar, or  straggling,  shoots  strong,  dark  olive.  Grows  well  on  quince 
stocks.  The  great  and  uniform  produdtiveness  of  this  pear,  its 
fine  qualities  for  cooking,  and  the  long  period  of  its  continuance, 
render  it  valuable.     Fig.  269. 

Willermoz.  Rather  large,  pyriform,  elongated  towards  the  crown, 
skin  rough,  green,  becoming  yellow,  dull  red  to  the  sun ;  stalk  one 


Winter — Obovatey  etc,  291 

inch  long,  not  sunk,  basin  moderate,  rather  distinfl ;  flesh  rather 
coarse,  granular,  buttery,  somewhat  acid,  often  astringent — vari- 
able. Early  winter.  Shoots  greenish  purple,  diverging,  leaves 
dark  green.     Often  ripens  in  autumn. 

Winter  Nelis.  (Nelis  d'Hiver,  Bonne  de  Malines.)  Size  rather 
small  or  medium,  roundish-pyriform,  often  obovate,  neck  small 
and  short ;  surface  yellowish  green,  much  russeted  ;  stalk  an  inch 
and  a  quarter  long,  bent,  cavity  narrow ;  calyx  stiff,  short,  basin 
shallow,  ribbed ;  flesh  yellowish  white,  fine  grained,  buttery,  very 
melting,  rich,  sweet,  or  slightly  vinous,  perfumed,  aromatic,  with 
an  excellent  flavor.  Early  winter.  Growth  slender,  flexuous,  and 
straggling,  leaves  narrow,  recurved,  petioles  rather  long.  Origin, 
Mechlin,  in  Belgium. 


Class  II. — Obscure  pyriform,  obovate,  or  turbinate. 

Alexandre   Lambre.      Size    medium,   roundish-obovate,  yellowish 

freen  marbled  with  red  towards  the  sun ;  stalk  stout,  not  sunk, 
asin  shallow ;  flesh  juicy,  melting,  sweet,  rich,  sometimes  very 
good,  frequently  poor.  Nov.,  Dec.  Shoots  slender,  yellowish, 
spreading. 

Beurr^  d'  Anjou,  Commences  ripening  in  autumn.  See  Autumn 
Pears. 

Beurr6  Gris  d'Hiver.  (Beurr^  Gris  d'Hiver  Nouveau,  or  "Grey 
Winter  Beurr^.")  Size  medium,  obovate,  or  short  Doyennd-form, 
obtuse ;  skin  greenish,  considerably  russeted ;  stalk  thick,  short, 
cavity  moderate,  basin  small ;  flesh  greenish,  buttery,  melting,  very 
juicy,  rich,  slightly  sub-acid — resembling  in  flavor  the  Beurr^ 
d'Aremberg,  but  rather  richer  and  less  acid.  Early  winter. 
Shoots  purplish  red,  leaves  curled.  French.  Promises  to  become 
valuable.     Fig.  300. 

Brande's  St.  Germain.  Size  medium,  obovate,  often  considerably 
pyriform,  narrowing  to  both  ends,  smooth  and  regular ;  skin  yel- 
lowish green,  thickly  dotted  with  large  russet  specks ;  stalk  an 
inch  long,  thick,  obliquely  set ;  calyx  small,  stiff",  ere6l ;  basin 
small,  narrow,  often  none ;  flesh  buttery,  melting,  yellow  towards 
the  core,  with  a  pleasant,  slightly  acid,  good,  or  very  good  flavor. 
Early  winter.     English. 

Columbia.  (Columbian  Virgalieu,  Columbia  Virgouleuse.)  Large, 
long  obovate,  regular,  handsomely  rounded  or  obtuse,  largest  near 
the  middle ;  surface  pale  green,  becoming  pale  yellow,  always 
smooth  and  fair  ;  stalk  an  inch  and  a  quarter  long,  rather  slender, 
cavity  narrow,  deep  ;  calyx  ere6t,  basin  small ;  flesh  white,  melting, 
and  buttery,  of  moderately  rich  flavor.  Ripens  early  winter. 
Growth  upright,  vigorous,  shoots  brownish  yellow.     The  large, 


292  Pears. 

handsome  fruit,  and  the  great  produ6liveness  of  the  tree,  have  ren- 
dered this  variety  popular  and  profitable  for  market,  although  not 
high  in  quality.  It  does  not  appear  to  succeed  so  well  as  far  north 
as  Boston  or  Rochester,  as  further  south.  A  native  of  West- 
chester CO.,  N.  Y. 

Coter.  Size  medium,  obovate,  obscurely  pyriform,  nearly  regular, 
light  yellowish  green,  brown  in  the  sun,  somewhat  russeted  ;  stalk 
an  inch  long,  without  cavity ;  segments  of  the  calyx  distin6l  and 
widely  rellexed ;  basin  round,  moderate  ;  flesh  white,  rather 
coarse,  buttery,  rich,  slightly  perfumed,  very  good.  Late  autumn. 
Belgian. 

Dana's  Hovey.  Rather  small,  obovate,  slightly  pyriform,  rich  yel- 
low, with  some  cinnamon  russet ;  stalk  medium,  slightly  sunk, 
basin  shallow ;  flesh  buttery  and  melting,  of  excellent  quality. 
Dec.     Shoots  stout,  ere6l.     New.     Mass. 

D0YENN6  d'Alencon.  (Doyennd  d'Hiver  Nouveau,  Doyennd  Gris 
d'Hiver  Nouveau,  St  Michael  d'Hiver.)  Medium,  obovate, 
approaching  pyriform  when  large,  skin  rough,  yellow,  with  russet 
or  brown  dots ;  stalk  medium,  stout,  moderately  sunk,  basin 
deep  ;  flesh  somewhat  granular,  buttery,  juicy,  rich,  sprightly. 
Dec.  to  April,  Although  not  of  the  highest  flavor,  this  pear  is 
one  of  the  most  valuable  and  reliable  of  good  keeping  winter 
pears. 

Easter  Beurr^.  (Doyennd  d'Hiver,  Bergamotte  de  la  Pentac6te, 
Beurrd  de  la  Pentacote,  Beurre  de  Paques,  Chaumontel  tres  gros. 
Canning  Seigneur  d'Hiver.)  Large,  obovate,  approaching  oval ; 
surface  yellowish  green,  with  some  russet ;  often  a  broad,  dull 
reddish  cheek ;  stalk  stout,  an  inch  long,  cavity  deep,  sometimes 
obtuse,  abrupt ;  calyx  small,  closed  in  a  moderate  or  rather  shal- 
low, plaited  basin  ;  flesh  fine  grained,  very  buttery,  melting,  and 
juicy,  and  when  well  grown  and  ripened,  of  excellent  flavor.  It 
does  not  often  mature  well  in  the  Northern  States.  Keeps  through 
winter.  Growth  strong,  rather  upright,  shoots  reddish  yellow; 
leaves  narrow,  folded,  recurved.     Grows  well  on  the  quince. 

Grand  Soleil.  Rather  small,  roundish-obovate,  irregular  and  vary- 
ing, mostly  covered  with  a  rich  russet ;  calyx  small,  closed  ;  flesh 
yellowish  white,  a  little  coarse,  buttery,  melting,  aromatic,  very 
rich.     Nov.  and  Dec.     Belgian. 

Jean  de  Witte.  Size  medium,  flattened,  obovate ;  stalk  short, 
slightly  sunk ;  basin  small,  calyx  closed ;  skin  yellowish  green, 
partly  russeted  ;  flesh  white,  juicy,  melting,  sweet,  rich.     Dec. 

Jones.  (Jones'  Seedling.)  Size  medium  or  small,  Bloodgood-shaped, 
or  obovate,  remotely  pyriform,  surface  rich  yellow  russet ;  stalk 
an  inch  or  an  inch  and  a  fourth  in  length,  variable  in  thickness,- 
fleshy  at  insertion,  not  sunk  ;  basin  shallow  ;  flesh  yellowish,  melt- 


Whiter — Ob  ovate,  etc. 


293 


ing,  of  fine  flavor.  Ripens  late  autumn  and  early  winter.  Shoots 
diverging  and  ascending.  Origin,  Kingsessing,  near  Philadelphia. 
Productive  and  valuable. 


Fig-  332- — Jones'  Seedling. 

Lewis.  Size  below  medium  ;  regular  obovate,  rarely  obscure-pyri- 
form ;  surface  yellowish  green,  thickly  dotted  with  dull  russet ; 
stalk  an  inch  and  a  half  long,  slender,  scarcely  sunk ;  calyx  widely 
reflexed,  basin  little  or  none  ;  flesh  greenish  white,  melting,  juicy, 
of  fine,  rich  flavor.  Core  large.  Early  winter.  Growth  vigor- 
ous, branches  becoming  drooping.  Profusely  produ6tive.  Origin, 
Roxbury,  Mass. 

Prince's  St.  Germain.  Size  medium,  obovate,  obtuse,  surface 
much  russeted  on  green,  dull  red  to  the  sun  ;  stalk  an  inch  and  a 
fourth  long,  cavity  small ;  calyx  large,  stiff,  slightly  cut,  basin 
smooth,  shallow;  flesh  yellowish  wh'te,  juicy,  melting,  slightly 
vinous,  with  an  agreeable  and  fine  flavor.  Keeps  well,  ripening 
through  winter.     Origin,  Flushing,  Long  Island. 

Vicompte  de  Spoelberch.  (De  Spoelberg,  Delices  Van  Mons.)  ^  Me- 
dium or  rather  large,  obovate,  somewhat  conic ;  skin  slightly 
rough,    yellow,   with   a  purplish    blotched   cheek    to    the    sun, 


294 


Pears. 


very  slightly  russeted;  stalk  an  Inch  and  a  fourth  long,  stout, 
curved,  basin  round,  shallow ;  calyx  ere<5l,  short ;  flesh  buttery, 
melting,  rich,  fine.  Needs  high  cultivation  to  develop  its  fine 
qualities.     Early  winter.     Belgian. 

Zephirin  Gregoire.     Medium,  turbinate,   Bloodgood-shaped,  light 
green  becoming  yellow,  reddened  next  to  the  sun ;  stalk  one  inch 


Fig.  333. — Zephirin  Gregoire. 

long,  fleshy  at  base,  basin  narrow  ;  flesh  white,  buttery,  melting, 
fine  grained,  excellent,  perfumed.    Nov.  to  Feb. 


Class  III. — Roundish  or  Oblate. 

Cross.  Medium  in  size,  roundish,  surface  yellow,  often  with  a  red 
cheek,  and  some  russet ;  stalk  three-fourths  of  an  inch  long,  very 
thick,  set  shallow  ;  calyx  small,  rather  deeply  sunk  ;  flesh  melting, 
juicy,  with  a  rich,  high,  fine  flavor.  Early  winter.  Shoots  rather 
slender,  a  poor  grower — of  little  value.    Mass. 


Winter — Roundish  or  Oblate. 


295 


Josephine  de  M alines.  Size  medium,  conic-oblate,  yellowish 
with  small  dots  ;  stalk  very  long,  cavity  slight,  basin  large  ;  flesh 
of  a  light  salmon  color  towards  the  centre,  buttery,  of  a  sweet 


F'g-  334- — Josephiiie  de  Malines. 


and  peculiar  flavor.  The  tree  forms  a  handsome  pyramid  on 
quince.  This  is  one  of  the  best  early  winter  pears,  often  keeping 
till  mid-winter  and  later.     Belgian. 

Sieulle.    (Beurrd  Sieulle,  Doyenn^  SieuUe.)    Medium  in  size,  round- 
ish-oblate, often  roundish-obovate,  with  a  very  short,  obscure 


296 


Pears. 


neck,  obtuse  ;  skin  pale  yellow,  with  a  slight  blush,  and  sometimes 
a  brilliant  broad  orange  cheek  ;  stalk  thick,  an  inch  and  a  quarter 
long,  cavity  shallow,  rarely  deep,  calyx  slightly  sunk ;  flesh  but- 


tery,  fine  grained,  rich,  of  good,  often  of  excellent  quality.    Ripens 
late  in  autumn,  and  keeps  to  mid-winter.     Variable,  uncertain. 


IVEGRAFTING  LARGE   PEAR-TREES. 

Before  closing  this  chapter  on  the  Pear,  it  may  be  well  to  give 
some  diredions  for  changing  the  tops  of  bearing  pear-trees.  Some 
of  the  varieties  described  in  the  foregoing  pages  have  already  shown 
indications  of  becoming  generally  affefled  by  cracking,  and  this  dis- 
ease may  render  a  part  of  them  worthless.  In  such  cases  it  becomes 
desirable  to  regraft  them  with  valuable  sorts. 

The  old  and  common  way  is  to  cut  off  the  trunk  or  a  few  of  the 


Pears. 


297 


larger  limbsj  and  insert  a  few  grafts,  say  four  or  five  in  all,  and  com- 
pel them  to  form  the  whole  new  head,  requiring  the  lapse  of  many 
years.  A  much  better  and  more  expeditious  mode  is  to  scatter  the 
grafts  through  the  top — inserting  so  many  that  each  one  forming  a 
small  branch  of  itself,  the  whole  taken  together  will  make  a  full  top 
in  a  few  years. 

In  order  to  render  the  operation  plain.  Fig.  336  is  made  to  repre- 
sent the  unchanged  tree  at  an  age  of  from  ten  to  twenty  years.  All 
the  smaller  branches  are  cut  away,  and  those  of  medium  size  left  dis- 
tributed at  as  regular  distances  as  may  be.  As  the  tendency  of  the 
growth  is  upwards,  the  top  should  be  rather  worked  downwards  in  this 
operation,  and  the  side  limbs  near  the  bottom  allowed  a  full  chance. 
In  the  ends  of  all  these  shoots  some  thirty  or  forty  grafts  are  set,  as 
shown  in  Fig.  337.  Trees  of  the  Virgaheu  or  Doyennd,  which  had 
become  worthless  by  cracking,  and  which  were  large  enough  to  bear 


Fig-  337- 


Fig.  338. 


a  bushel  or  two  annually,  have  been  entirely  changed  in  this  way  to 
better  sorts,  and  yielding  three  years  afterwards  larger  crops  than 
ever. 

If  the  labor  of  inserting  so  many  grafts  is  too  great  for  ordinary 
pra6tice,  one-third  or  less  may  be  set,  as  shown  in  Fig.  338. 

Dwarf  pear-trees  of  undesirable  varieties  may  be  readily  changed 
in  this  way  to  other  sorts — the  more  easily  because  they  are  lower, 

13* 


298 


Pears. 


and  accessible  from  the  ground.  Old  dwarf  trees,  which  have 
become  enfeebled  by  long  bearing  and  sparse  pruning,  may  be  thus 
rendered  thrifty  and  vigorous. 

With  trees  of  large  size,  it  may  be  safest  to  change  the  upper 
half  in  one  year,  and  the  remainder  the  next,  for  the  purpose  of 
avoiding  too  great  a  check  in  growth. 

Younger  trees,  or  those  but  a  few  years  old,  of  undesirable  sorts, 
but  of  straight  growth,  may  be  used  for  stocks  on  which  to  work 
new  heads  of  crooked  or  slow  growers  at  standard  height.  Fig. 
339  represents  a  tree  of  the  Virgalieu  worked  over  to  the  Winter 


Fig.  339- 

Nelis,  the  former  being  a  straight  and  handsome  tree,  and  the  latter 
the  most  crooked  grower  known.  A  few  buds  of  the  Winter  Nelis 
are  inserted  into  the  side  limbs  of  the  Virgalieu  so  as  to  form  an 
even,  well  balanced  head.  The  same  result  may  be  obtained  by 
grafting  these  limbs  in  spring. 


CHAPTER   III. 


THE  QUINCE. 


The  Quince,  a  small,  irregular  growing  tree,  about  ten  or  twelve 
feet  high,  bears  one  of  the  best  fruits  for  preserves  and  jellies,  and 
for  giving  additional  flavor  to  apple  tarts.  It  is  usually  propagated 
by  layers  and  cuttings.  Propagation  by  layers  is  performed  by 
bending  young  shoots  down  in  spring,  and  burying  them  so  as 
to  leave  a  few  buds  at  the  extremity  above  ground,  as  described  on 
page  30  of  this  work.  When  the  buds  on  the  shoots  have  well 
started,  all  are  rubbed  off  or  cut  away  but  the  best.  They  will 
throw  out  roots  by  autumn,  and  may  be  removed  from  the  parent 
tree,  and  set  out  in  rows ;  those  which  do  not  root  the  first 
year  may  be  left  till  the  second.  If  the  ground  is  rich,  and  they  are 
kept  well  cultivated  and  straightened  by  stakes,  the  cuttings  and 
layers  will  produce  trees  fit  for  removal  as  standards  in  two  or  three 
years.  This  mode  is  more  commonly  used  in  raising  the  Orange 
quince  as  a  fruit.  In  the  extensive  propagation  of  stocks  for  the 
pear,  layering  by  stools  is  adopted.  They  are  made  by  cutting  back 
strong  plants  to  within  a  few  inches  of  the  surface  of  the  ground 
early  in  spring,  or  before  the  buds  swell,  which  induces  them  to 
throw  up  a  number  of  strong  shoots,  constituting  the  stools.  These 
are  earthed  up  the  following  spring,  so  that  the  whole  of  the  stem 
and  the  base  of  all  the  shoots  will  be  covered  three  or  four  inches 
deep.  Roots  will  be  thrown  out  during  the  same  season,  and  these 
rooted  shoots  are  separated  from  the  plant  in  the  autumn  for  trans- 
planting in  rows.  The  stools  are  well  cultivated  and  dressed  with 
manure  the  following  season,  and  will  produce  another  crop  of 
shoots  the  second  year.  As  each  stool  yields  a  crop  in  alternate 
seasons,  there  should  be  two  sets,  so  that  an  annual  supply  may  be 
obtained. 

The  quince  is  extensively  propagated  by  cuttings,  both  in  raising 
stocks  and  trees  for  fruiting.  The  details  of  the  operation  are 
described  on  pages  29  and  137  of  this  work. 


300 


Quinces. 


The  soil  for  the  quince  should  be  deep  and  rich,  such  as  will  raise 
good  corn  and  potatoes,  and  should  be  kept  well  cultivated.  An 
application  of  good  manure  should  be  made  every  year  or  two,  and 
a  thin  sprinkling  of  salt  over  the  surface  in  spring  has  often  been 
found  beneficial. 

Dire6lions  for  pruning  young  quince-trees  will  be  found  on 
page  95. 

The  total  negle6l  of  the  cultivation  of  the  quince  by  many  who 
have  planted  out  the  trees,  has  resulted  in  their  dwarfish  and 
stunted  growth  and  entire  unproduftiveness.  To  renovate  such 
trees,  cut  or  saw  out  the  thick  profusion  of  suckers  which  surround 
the  stem  (Fig.  340),  deepen  the  soil  with  the  spade  as  much  as  the 
roots  will  admit,  and  apply  a  large  barrow-load  of  compost  to  each 
tree,  made  by  a  thorough  intermixture  some  weeks  previously,  of 
stable  manure  and  black  muck,  or  other  compost,  and  then  spread  a 


Fig.  340. 


thin  coating  of  salt  upon  the  surface.  This  should  be  done  in  the 
spring  of  the  year.  The  pruning  may  be  such  as  to  remove  the 
suckers,  and  reduce  the  number  of  stems  to  three  or  four,  or  the 
tree  may  be  trimmed  to  one  clean  stem,  as  shown  in  Fig.  341.  The 
fruit  will  be  greatly  improved  by  the  operation. 

In  planting  quince  orchards,  the  distance  asunder  may  be  about 
ten  or  twelve  feet,  which  will  be  found  near  enough  for  full-grown 
trees,  on  a  deep,  rich,  and  well  treated  soil.  If  the  ground  is  pre- 
viously subsoiled,  and  well  manured  by  trench-ploughing,  the  young 
trees  will  come  into  bearing  in  about  Ihree  years,  and  continue  pro- 
du(5live,  if  well  managed,  for  forty  years  or  more. 


VARIETIES. 

Orange  or  Apple  Quince.  Large,  some  sub-varieties  quite  large, 
roundish,  somewhat  irregular,  with  a  small  and  very  short  neck  at 
the  base ;   surface  of  a  fine  golden  color ;    flesh  firm,  stewing 


Quinces.  301 

rather  tender,  of  excellent  flavor.  Ripens  soon  after  mid-autumn. 
Leaves  oval.  Tree  pro- 
dudlive  if  well  cultivated. 
This  is  the  most  common 
sort,  and  by  continual 
propagation  of  seedlings 
several  sub-varieties  have 
been  produced,  varying 
slightly  in  coarseness  or 
firmness  of  texture,  size 
and  form.  The  largest 
sometimes  weighs  a 
pound. 

Pear    Quince.       (Oblong    or  pig.  zi,2.— Orange  Quince,  "rig.  Zi,z.— Pear  Quince- 

Pyriform   Quince.)      Size 

medium  or  rather  large,  pyriform,  body  roundish  oblong,  neck 
about  one-half  or  one-third  the  length  of  the  body  ;  skin  rather 
dull  rich  yellow  ;  flesh  firm,  tough,  dry,  with  a  high  flavor,  stewing 
less  tender  than  the  Orange  quince.  Ripens  late  in  autumn,  and 
hence  adapted  to  distant  marketing.  Leaves  oblong  ovate.  A 
moderate  bearer. 

Portugal  Quince.  Quite  large,  oblong  pyriform,  largest  at  the  mid- 
dle and  tapering  to  each  end  ;  yellow ;  flesh  more  juicy  and  less 
harsh  than  the  other  varieties.  Stews  well,  and  becomes  a  fine 
purple  or  deep  crimson  when  cooked.  Leaves  broad,  cordate, 
downy,  larger  than  those  of  the  common  quince,  and  growth 
'  stronger.  The  fruit  is  rather  superior  in  quality,  but  the  value  of 
the  variety  is  much  lessened  by  its  unprodua:iveness.  It  does 
not  strike  readily  from  cuttings. 

Rea's  Seedling.  (Rea's  Mammoth.)  Fruit  resembles  the 
Orange,  but  from  one-third  to  one-half  larger,  and  of  excellent 
quality.  Tree  a  very  strong  grower,  with  large  dark  foliage. 
Origin,  Coxsackie,  N.  Y. 

Angers  Quince.  This  variety  is  cultivated  as  stock  for  the  pear. 
The  fruit  is  similar  to  that  of  the  Orange,  with  the  exception  that 
it  is  later  and  a  little  harder  in  texture.  The  tree  is  distinguished 
by  its  vigorous  growth  and  large  leaves,  and  it  continues  growing 
late  in  the  season. 

Fontenay  or  Paris  Quince.  This  is  also  cultivated  extensively  as 
stock  for  the  pear.  The  fruit  is  not  equal  in  quahty  to  the  Orange 
or  Angers,  more  nearly  resembling  the  Pear  quince  in  form  and 
texture.  The  tree  has  more  small  side  shoots,  grows  thicker,  and 
is  less  vigorous  than  the  Angers.  The  Angers  is  further  dis- 
tinguished from  the  Fontenay  by  its  downy  shoots  when  young, 
darker  wood,  and  short  stout  thorns. 

The  Japan  and  Chinese  quinces  are  cultivated  merely  as  ornamen- 
tal shrubs. 


CHAPTER   IV. 


THE  PEACH   AND   NECTARINE. 


The  Peach,  when  in  perfedlion  the  most  delicious  fruit  of  our  cli- 
mate, succeeds  in  favorable  localities,  from  Maine  to  the  Gulf  of  Mexi- 
co. In  the  more  northern  regions,  the  ripening  of  the  earlier  varie- 
ties commences  only  a  few  weeks  before  the  close  of  the  summer 
months ;  in  the  extreme  south,  well  matured  peaches  are  obtained 
nearly  as  early  as  cherries  and  strawberries  at  the  North. 

The  trees  are  more  tender  and  of  shorter  duration  than  most  fruit 
trees  of  temperate  climates.  In  some  localities  they  bear  only  two 
or  three  good  crops,  and  then  decline  or  perish.  On  favorable  soils 
they  continue  for  twenty  or  thirty  years.  In  Western  New  York 
trees  have  in  rare  instances  borne  fruit  for  forty  or  fifty  years.  In 
France,  according  to  authentic  testimony,  peach-trees  which  have 
been  annually  and  freely  pruned,  have  lived  to  an  age  of  one  hun- 
dred years  ;  and  there  is  no  doubt  that  on  favorable  soils,  and  by  a 
regular  shortening-in  pruning,  most  of  our  orchards  would  endure 
much  longer  than  the  ordinary  period. 

The  most  extensive  peach-growing  regions  are  in  New  Jersey, 
Delaware,  Maryland,  and  portions  of  the  West — some  orchards 
containing  forty  or  fifty  thousand  trees,  and  hundreds  of  acres  occu- 
pied with  the  plantations  of  single  proprietors.  The  northern  por- 
tions of  Ohio  and  Western  New  York,  prote6led  on  the  north  by 
Lakes  Erie  and  Ontario,  and  Western  Michigan,  afford  a  very  favor- 
able climate  for  this  fruit.  But  throughout  the  country  at  large,  the 
sele6lion  of  proper  localities  would  doubtless  afford  good  and  regu- 
lar crops,  even  in  distrifls  where  its  culture  is  rarely  attempted. 
The  remarks  on  this  subje6l  in  a  previous  chapter  of  this  work,  are 
particularly  commended  to  the  attention  of  those  who  may  attempt 
the  peach  culture  in  severe  climates. 

The  destru6lion  of  the  peach  crop  is  caused  in  nearly  all  cases  by 
the  intense  cold  of  winter.    Vernal  frosts,  to  which  its  loss  is  often 


Propagation  of  the  Trees. 


303 


erroneously  ascribed,  rarely  have  any  influence.  If  the  fruit-buds 
remain  unswoUen,  they  will  endure  very  severe  cold.  But  it  often 
happens  that  we  have  a  few  days  of  mild  or  warm  weather  during 
winter.  This  is  sufficient  to  swell  them  slightly,  or  to  throw  mois- 
ture enough  into  them  to  render  them  tender  ;  and  if  the  thermometer 
should  then  sink  several  degrees  below  zero,  there  is  scarcely  a  chance 
for  their  escape.  Their  condition  may  be  soon  ascertained  by 
making  a  cross-cut  with  a  knife  through  the  fruit-buds.  If  destroyed, 
the  centre  will  be  dark  brown ;  if  uninjured,  they  will  present  the 
fresh  yellow  centre  of  sound  buds.  The  accompanying  figures 
represent  the  branches  and  buds  of  the  peach  magnified  twice  in 
diameter.  Fig.  345  shows  the  two  flower-buds,  with  the  usual  leaf- 
bud  between,  before  they  have  become  swollen  by  warm  weather. 
Fig.  344  represents  the  appearance  of  the  same  after  the  occurrence 
of  several  warm  days  after  mid-winter.  Fig.  346  exhibits  the  dark 
and  dead  interior  of  a  flower-bud  cut  through  its  centre,  after  it  has 


Fig-  344. 


Fig.  346. 


been  killed  by  the  frost.  Under  ordinary  circumstances,  the  peach 
crop  is  destroyed  when  the  thermometer  sinks  about  12*'  below 
zero  (Fahr.) ;  but  when  the  buds  have  been  much  swollen,  the  crop 
has  sometimes  been  cut  off  when  only  5*^  or  6°  below ;  while  in  rare 
instances,  unswoUen  buds  under  favorable  circumstances  have 
passed  uninjured  through  a  temperature  20^  below  zero. 

PROPAGATION  OF  THE  TREES. 

The  peach-tree  is  of  remarkably  easy  and  rapid  propagation.     In 
rare  instances,  seedling  trees  have  borne  the  second  year,  or  sixteen 


304  The  Peach  and  NeSlarine. 

months  from  the  planting  of  the  stone.  Stocks  may  be  budded 
the  first  summer,  affording  trees  five  or  six  feet  high  the  second 
autumn.  Transplanted  the  second  year  from  the  bud,  the  trees, 
with  good  cultivation,  usually  come  into  bearing  about  the  third 
year  afterwards. 

Some  varieties  reproduce  the  same  from  the  stone  with  slight 
variation,  but  the  only  certain  way  to  perpetuate  delicious  sorts  is 
by  budding.  Grafting  at  the  North  rarely  succeeds  :  at  the  South 
it  is  often  successful.  It  often  happens  at  the  North,  that  the 
severe  frost  of  winter  destroys  the  inserted  buds,  which  die  and 
drop  off,  leaving  the  attached  portion  of  bark  adhering  fresh  and 
green  to  the  stock.  This  disaster,  which  so  often  disappoints  the 
hopes  of  the  young  cultivator,  is  to  be  prevented  by  seleding  buds 
from  the  largest  and  thriftiest  shoots.  These  usually  possess  suffi- 
cient vigor  to  withstand  severe  frosts.  The  triple  buds  on  the  older 
and  more  matured  portions  of  the  shoots  of  bearing  trees  generally 
survive  when  the  single  buds  above  them  perish,  as  may  be  at  once 
perceived  by  examining  the  shoots  of  bearing  trees  late  in  spring. 

When  stocks  are  not  budded  till  the  second  summer,  it  is  very 
important  to  cut  them  down  the  previous  spring,  and  suffer  but  one 
ascending  sprout  to  grow,  which  will  form  a  fine  thrifty  shoot  for  the 
reception  of  the  bud. 

In  raising  stocks,  sele6l  the  seed  of  hardy  and  late  varieties. 
The  stones  are  not  injured  if  kept  dry  in  a  cellar  till  winter.  If 
they  become  water-soaked  for  a  length  of  time,  they  are  spoiled. 
But  soaking  in  water  for  a  day  or  two,  and  subsequent  exposure  to 
freezing,  facilitate  the  cracking  of  the  stone.  They  may  be  kept 
through  winter  mixed  with  moist  sand,  and  exposed  to  freezing  and 
thawing,  or  placed  in  a  moist  cellar  till  near  spring,  then  soaked  in 
tubs  or  barrels,  till  the  shells  are  well  swollen  with  moisture.  They 
are  then  placed  in  thin  layers  on  the  surface  of  the  ground,  and 
exposed  for  two  or  three  weeks  to  the  a6tion  of  the  frost,  being  pro- 
te6led  from  drying  by  a  covering  of  soil,  leaf-mould,  or  muck. 
About  the  time  the  frost  disappears  from  the  ground,  they  are  taken 
up  and  cracked  by  hand,  placing  the  stone  on  the  end  of  a  wooden 
block,  and  striking  a  gentle  blow  on  the  side  edge  with  a  hammer. 
The  kernels  are  thus  taken  out  uninjured.  They  are  then  planted 
one  or  two  inches  deep  (a  light  thin  soil  needing  more  depth  than  a 
heavy  and  moist  one),  and  if  they  have  been  previously  uninjured, 
nearly  every  one  will  grow.  Care  is  needed  that  the  seeds  do  not 
become  dried  nor  mouldy  before  planting. 

When  it  is  intended  for  them  .to  come  up  evenly,  as  they  are  to 


Propagation  of  the  Trees.  305 

remain  in  the  nursery  row,  the  most  certain  way  to  avoid  vacancies 
or  failures,  is  to  sprout  them  before  planting.  This  is  effe6led  by 
mixing  the  kernels  with  sand  and  leaf-mould,  and  spreading  them  in 
a  thin  bed  in  the  sun.  When  sprouted,  a  line  or  cord,  permanently 
marked  at  equal  distances  of  eight  inches  with  a  touch  of  paint,  is 
stretched  on  the  ground,  and  a  sprouted  kernel  carefully  inserted  at 
every  mark  of  the  line,  by  means  of  a  transplanting  trowel.  This 
insures  great  regularity  in  the  rows.  Accidental  vacancies  may  be 
filled  from  a  seed  bed  when  the  plants  are  not  more  than  two  inches 
high.  To  prevent  drying,  the  sprouted  seeds  should  be  kept 
covered  with  a  flake  of  wet  moss  or  a  wet  cloth,  until  deposited  in 
the  ground  ;  and  if  the  weather  be  dry,  watering  the  ground  may  be 
requisite. 

By  planting  the  stones  without  cracking,  a  very  small  portion  will 
grow,  and  no  regularity  can  be  attained  in  the  rows,  unless  the  fol- 
lowing mode  is  adopted,  which,  if  the  stones  can  be  had  fresh  from 
the  fruit  before  drying  many  days,  and  in  large  quantities,  is  perhaps 
the  cheapest  or  attended  with  least  labor.  Mix  the  fresh  stones 
with  moist  sand,  spread  them  in  a  stratum  about  six  inches  thick 
over  the  ground,  and  cover  them  with  a  few  inches  of  old  straw  or 
coarse  manure,  to  prevent  drying.  Remove  this  covering  in  winter, 
to  expose  them  freely  to  freezing  and  thawing.  In  spring,  a  large 
portion  will  be  found  sprouting;  carefully  select  these  and  plant 
them  immediately  in  drills  made  with  the  hoe,  covering  them  by 
drawing  on  earth  with  the  hand.  One  man  will  thus  plant  four  or 
five  thousand  in  a  day.  In  a  few  days  a  second  portion  will  be 
found  sprouted,  which  plant  as  before ;  and  so  on,  so  long  as  the 
process  continues.  Those  which  do  not  open  (often  not  more  than 
one-third  of  the  whole),  will  grow  another  year  if  kept  moist  and 
exposed. 

If  the  soil  is  good,  and  the  cultivator  is  passed  between  the  rows 
as  often  as  once  a  fortnight — oftener  is  better — the  trees  will  be 
large  enough  to  bud  by  the  close  of  summer. 

In  cases  where  the  ground  cannot  be  prepared  early  for  their 
reception,  germination  may  be  ret^ded  by  burying  the  uncracked 
stones  a  foot  or  two  beneath  the  surface,  till  wanted. 

The  distances  of  the  rows  asunder  should  be  about  the  same  as 
for  apples  and  other  trees  in  the  nursery,  or  about  three  and  a  half 
feet. 

Plum-stocks  for  the  peach  shghtly  lessen  their  luxuriance  of 
growth,  render  the  trees  smaller,  thus  shghtly  increasing  their  hardi- 
ness for  the  extreme  north  by  favoring  an  early  maturity  of  the 


306  The  Peach  and  Nectarine. 

young  wood.  It  is,  however,  important  to  observe,  that  this  does 
not  add  to  the  hardiness  of  the  fruit-buds.  Small  dwarfs  are  pro- 
duced by  budding  on  the  Mirabelle,  a  diminutive  variety  of  the 
plum.  The  plum-stock  is  also  sometimes  employed  to  guard 
against  the  peach-borer,  a  remedy  often  unsuccessful,  as  that  inse6t 
frequently  attacks  the  peach  above  the  place  of  union.  On  the 
whole,  the  pra6lice  of  working  the  peach  on  the  plum  is  not  regard- 
ed by  fruit  culturists  with  much  favor. 

Unhke  most  other  fruit-trees,  the  peach  may  be  transplanted  in 
the  spring  next  after  the  insertion  of  the  bud,  with  scarcely  a  check 
in  its  growth. 

Soils.  It  may  be  observed  as  a  general  rule,  that  soils  affording 
good  farm  crops,  and  with  a  well  drained  sub-soil,  are  well  adapted 
to  peach  orchards.  On  a  strong  loam,  the  trees  grow  with  more 
uniform  luxuriance  and  live  longer  than  on  light,  sandy,  or  gravelly 
soils.  Even  a  compa6l  clay  may  be  made  suitable  for  the  peach  by 
regular  and  thorough  underdraining,  and  mellow  cultivation.  On 
the  light  sands  of  New  Jersey  and  Delaware,  orchards  succeed  and 
bear  well  for  a  time,  but  they  do  not  endure  so  long  as  where  the 
soil  has  a  considerable  admixture  of  heavier  ingredients. 

In  transplanting  for  an  orchard,  the  pra6lice  of  shortening-in  the 
shoots,  described  in  the  chapter  on  transplanting,  should  be  invaria- 
bly attended  to,  as  it  is  of  the  greatest  importance  for  the  safe 
removal  of  peach-trees.  Trees  two  years  from  the  bud,  where  this 
practice  is  observed,  will  be  found  better  for  Northern  latitudes  than 
those  of  one  year  only.  Twenty  feet  apart  is  the  common  distance 
for  orchards  ;  but  as  better  crops  and  better  fruit  is  obtained  where 
the  heads  are  kept  well  shortened-in,  and  consequently  within  less 
compass,  a  distance  of  twelve  or  fifteen  feet  only  will  be  found  suffi  • 
cient. 

While  the  trees  are  small,  the  intermediate  spaces  between  the 
rows  may  be  cultivated  with  low-hoed  crops  ;  but  afterwards  it  will 
be  found  best  to  keep  the  ground  perfe6liy  clean  and  mellow  by 
ploughing  and  harrowing.  Where  soils  are  very  shallow,  top-dress- 
ing with  manure  in  autumn,  and  frequent  harrowing,  have  been 
found  best ;  the  roots  being  thus  brought  near  the  surface,  deep 
ploughing  proves  injurious.  But  where  soils  are  deep  and  fertile, 
ploughing  may  be  occasionally  resorted  to  without  injury. 

The  principle  on  which  rotation  in  crops  is  founded,  diflates  that 
two  crops  of  peach-trees,  whether  in  the  nursery  or  orchard,  should 
not  be  grown  successively  on  the  same  piece  of  ground  j  diminished 
growth  in  all  such  instances  being  the  result 


Propagation  of  the  Trees.  307 

One  of  the  best  manures  for  the  peach-tree  is  wood-ashes,  whether 
fresh  or  leached ;  hence  all  composts  with  this  material  are  emi- 
nently beneficial  to  peach  orchards.  When  applied  alone,  half  a 
peck  of  fresh  and  half  a  bushel  of  leached  ashes  to  each  tree,  are 
suitable  quantities,  spread  broadcast  over  the  surface. 

The  mode  of  pruning  and  shortening-in  the  peach  has  been 
already  described  in  a  previous  chapter. 

Training  the  peach  against  walls  and  buildings^  so  essential  to  the 
successful  culture  of  the  peach  in  England,  is  rarely  practised  in 
this  country.  It  would  doubtless  hasten  the  maturity  of  the  crop ; 
but  the  warm  exposure  would  at  the  same  time,  unless  the  branches 
were  purposely  prote(5led,  render  the  crop  more  liable  to  destru6lion 
by  frost.  Espalier  training  has  been  found  to  give  excellent  fruit, 
in  consequence  of  the  thorough  pruning  and  full  exposure  adopted 
in  the  management  of  the  trees.  Figs.  347,  348,  and  349,  exhibit  the 
fan  training  usually  adopted  in  espalier  and  wall  training,  in  its  suc- 


Fig.  347.  Fig-  348-  Fig.  349. 

cessive  stages.  The  limits  of  this  work  do  not  admit  full  dire6lions, 
but  the  following  general  rules  may  be  observed  as  a  guide,  and 
will  apply  to  all  other  annual  pruning  of  the  peach:  i.  The  fruit 
being  borne  on  the  shoots  of  the  preceding  year,  a  good  supply  of 
annual  bearing  shoots  must  be  kept  on  all  parts  of  the  tree.  2.  As 
the  shoots,  left  unpruned,  extend  yearly  in  length,  and  become  bare 
on  the  sides,  it  is  necessary  to  cut  them  back,  in  order  to  keep  up  a 
supply  of  new  shoots  from  their  base.  3.  Rub  off  or  cut  out  all  the 
shoots  which  spring  up  from  the  bases  of  shoots  thus  cut  back, 
leaving  only  a  few  strong  ones  at  regular  distances,  so  as  to  admit 
sun  and  air  to  the  leaves,  which  distances  may  be  usually  about  six 
inches.* 

*  For  full  dire<5lions  in  pruning  the  peach  (as  well  as  other  fruit-trees),  see  Barry's  Fruit 
Garden,  the  best  and  most  complete  work  on  this  subject  which  has  appeared  in  this 
countxy. 


3o8  The  Peach  and  Ne6larine. 


RAISING  PEACHES  IN  POTS. 

Peaches  are  raised  in  pots  to  secure  uniform  crops  every  year  in 
an  uncertain  climate,  to  test  new  sorts,  to  produce  early  bearing, 
and  to  obtain  a  supply  of  peaches  where  the  grounds  are  too  small 
for  planting  an  orchard.  Two  modes  are  adopted — one  without  fire- 
heat,  the  crop  maturing  a  little  earlier  than  in  common  orchards  ; 
the  other,  where,  by  the  use  of  fire-heat,  the  fruit  is  obtained  two  or 
three  months  earlier  than  in  open  ground. 

Among  those  who  have  most  successfully  adopted  the  first-named 
mode,  are  Ellwanger  and  Barry,  of  Rochester.  P.  Barry  has  fur- 
nished the  following  statement  of  their  management,  written  when 
the  trees  were  three  years  of  age  and  in  successful  bearing. 

"  We  have  now  fruiting,  in  wooden  boxes,  ten  by  ten  inches,  fifty- 
three  varieties  of  peaches,  eleven  varieties  of  nedlarines,  and  seven 
of  apricots. 

"  Age,  Potting,  and  Soil.  The  trees  are  now  three  years  from  the 
bud.  They  were  taken  up  in  the  fall  of  1861  ;  heeled-in  and  covered 
during  winter  ;  potted  early  in  spring — March,  I  think  ;  soil  a  mix- 
ture of  about  three  parts  yellow  sandy  loam,  and  one  part  of  old  hot- 
bed manure. 

"  Summer  Care.  After  potting  they  were  kept  in  a  cool  house, 
partly  covered  with  glass,  until  they  had  made  shoots  four  or  five 
inches  long,  and  the  danger  of  cold  weather  over.  They  were  then 
plunged  to  the  rim  of  the  boxes  in  an  open  border  until  the  fall. 
They  were  carefully  watered  when  necessary  during  summer,  and 
the  shoots  kept  as  much  as  possible  in  uniform  vigor,  by  pinching. 

"  Pruning.  When  potted,  the  yearling  trees  were  cut  back  to  six 
or  eight  inches,  and  in  some  cases  to  four  inches,  or  only  two  or 
three  buds  above  the  union  of  bud  and  stock,  the  objedt  being  t® 
grow  them  in  the  form  of  bushes.  We  now  find  that  those  cut  back 
farthest  are  the  best  trees.  [Fig.  350  represents  the  yearling  tree  ; 
Fig.  351,  the  same,  cut  back;  Fig.  352,  the  tree  set  in  a  pot;  and 
Fig.  353,  the  same,  after  a  year's  growth.] 

"  Winteriug.  On  the  approach  of  very  cold  weather,  or  just  before 
the  freezing  of  the  ground  so  as  to  prevent  out-door  work,  they  were 
removed  to  a  shed,  where  they  were  plunged,  as  they  had  been 
during  summer,  up  to  the  edges  of  the  tubs. 

'•''Spring  Treatment.  On  the  return  of  mild  spring  weather, 
abundance  of  air  was  admitted,  and  they  remained  there  till  ist 
May,  when  they  were  placed  under  glass,  the  buds  at  this  time 


Propagation  of  the  Trees. 


309 


being  about  to  expand.  Here  they  were  kept  till  the  15th  of  June, 
at  which  time  the  fruits  were  set,  and  all  danger  of  cold  10  affe6t 
the  foliage  past. 

"  Vetitilation  and  Watering.     During  the  period  they  were  under 


Fig.  350- 


Fig.  351 


Fig.  352- 


glass,  May  ist  to  June  15th,  the  principal  points  of  management 
were  ventilation,  which  was  ample,  and  watering — the  latter 
being  one  of  the  most  important  points  in  the  treatment  of  all  trees 
and  plants  in  pots.  Careless  watering  will  ruin  any  plants,  no  matter 
how  skilfully  or  carefully  other  points  may  be  managed.  Daily 
watering  is  necessary,  and  as  soon  as  out  of  bloom  a  free  use  of  the 
syringe  night  and  morning. 

^''Summer  Treat7nent.  On  the  15th  June,  when  all  danger  of 
cold  was  over,  and  the  fruits  set,  they  were  removed  from  the  glass 
covering  and  plunged  in  an  open  but  sheltered  border,  and  mulched 
with  old  hot-bed  manure.  Since  that  time  they  have  received  no 
care  but  watering,  except  an  occasional  pinch,  to  regulate  the  growth 
of  shoots. 

"  There  has  not  been  a  single  leaf  curled  on  any  one  of  all  these 
trees,  showing  conclusively  that  the  curl  is  due  to  unfavorable 
changes  of  weather.  Each  tree  now  is  a  bush  about  two  and  a  half 
feet  high,  and  occupies  about  three  feet  square  of  space. 

"  The  first  winter  we  had  potted  trees  we  kept  them  in  a  cellar 


3IO 


The  Peach  and  Ne6larine, 


but  most  of  the  buds  dropped,  and  we  changed  to  the  cool  dry  shed, 
the  boxes  plunged,  and  this  has  been  successful. 

"  The  uncertainty  of  our  climate  now,  as  to  the  peach  crop,  com- 
pelled us  to  adopt  this  mode  of  testing  varieties,  and  we  are  much 
pleased  with  the  results  thus  far.  As  to  the  amount  of  labor  re- 
quired, it  would  not  be  possible  to  state  it  with  any  degree  of  pre- 
cision, as  it  is  made  up  of  odds  and  ends." 


RIPENING  BY  FIRE-HEAT. 


Isaac  PuUen,  of  Hightstown,  New  Jersey,  has  adopted  the  fol- 
lowing management  with  much  success,  and  obtained  an  abundant 
supply  of  the  earlier  sorts  by  the  first  day  of  summer. 

The  young  trees  are  taken  up  early  in  spring,  when  one  year  from 
the  bud,  the  smallest  in  the  rows  being  seledled  for  this  purpose. 
They  are  trimmed  to  a  whip  and  cut  back  over  a  foot  in  height,  and 
placed  in  nine-inch  pots.  As  the  new  shoots  are  thrown  out,  they 
are  successively  pinched  in,  as  often  as  they  have  made  a  growth 
of  two  or  three  inches.  In  this  way  they  are  kept  dwarfed  at  the 
same  time  that  they  are  made 
to  assume  a  handsome  form. 
The  pinching  process  is  con- 
tinued during  the  second  sea- 
son, none  being  allowed  to  bear 
until  the  third,  when  full  crops 
are  taken  from  them.  After  the 
first  year  they  are  removed  to 
thirteen-inch  or  full  sized  pots. 
The  full  grown  bearing  trees 
have  stems  about  an  inch  and  a 
half  in  diameter  and  eighteen  or 
twenty  inches  up  to  the  heads 
(Fig.  354).  This  height  of  bare 
stem  has  been  found  best  both 
in  securing  the  fruit  from  being 
soiled  by  watering,  and  in  assist- 
ing its  more  perfe6l  maturity  by 
a  full  exposure  to  air  and  light. 
The  trees  are  kept  under  glass  during  winter,  and  the  thermometer 
in  no  instance  allowed  to  go  below  zero,  as  the  fruit  buds  are  more 
easily  winter-killed  than  on  trees  growing  in  open  ground.    Artifi- 


Fjg.  354. 


Ripening  by  Fire-Heat.  311 

cial  heat  is  commenced  about  the  first  of  the  year,  and  ripe  fruit  of 
Hale's  Early  (the  earliest  sort  raised)  obtained  in  less  than  five 
months.  The  heat  should  be  sufficient  to  keep  the  temperature 
some  degrees  above  freezing  during  the  night,  and  up  to  sixty  or 
seventy  in  the  daytime.  As  warm  weather  advances  but  little  fire- 
heat  is  required,  and  after  the  first  of  May  usually  none  at  all — the 
heat  of  the  sun  being  sufficient  to  maintain  the  necessary  warmth. 
When  the  thermometer  is  eighty  out-of-doors,  it  will  be  ninety  or 
upwards  in  the  peach-house  when  the  ventilators  are  kept  open. 
The  danger  feared  from  a  high  temperature  is  of  the  dropping  of  the 
fruit,  which  is  only  prevented  by  regular  and  copious  watering. 
Each  tree,  when  in  full  leaf  and  during  the  growth  of  the  fruit, 
requires  about  one  gallon  of  water  each  twenty-four  hours.  When 
the  fruit  is  within  about  five  days  of  full  maturity,  the  trees  are  placed 
out-of-doors  on  the  south  side  of  the  house,  where  the  exposure  and 
open  air  complete  the  process,  and  give  a  fine  flavor  to  the  fruit, 
preventing  that  insipidity  existing  in  peaches  ripened  wholly  under 
glass.  If  they  are  placed  out  much  sooner  than  this  period,  the 
exposure  causes  the  curl  of  the  leaf,  and  the  fruit  neither  attains 
full  size  nor  good  quaUty — indeed,  it  is  often  quite  worthless. 
About  two  dozen  from  each  tree  is  a  sufficient  number,  where  full 
size  and  the  best  flavor  are  desired,  although  more  than  double  this 
number  are  often  obtained.  The  trees  continue  in  bearing  a  few 
years  and  are  then  replaced  by  young  ones. 

WINTER  PROTECTION  FOR  THE  TREES. 

In  the  chapter  on  the  Situation  of  Orchards,  dire6lions  were  given 
for  the  selection  of  sites  for  peach-orchards,  to  secure  them  against 
the  destrudion  of  the  crop  by  the  cold  of  winter.  There  are  large 
distrids  throughout  the  more  northern  States  where  a  sele(5tion  of 
this  kind  cannot  be  made,  and  where  the  frequent  and  general  fail- 
ure of  the  crop  indicates  the  necessity  of  some  artificial  protection. 
Various  experiments  for  this  purpose  have  been  made,  among  which 
the  following  have  so  far  proved  most  successful. 

I.  Training  the  young  trees  very  low  or  near  the  ground,  so  that 
the  branches  may  be  bent  down  in  winter,  and  covered  with  straw, 
corn-stalks,  or,  still  better,  with  forest  leaves  or  evergreen  boughs. 
It  is  important  that  the  branches  should  be  laid  upon  the  earth, 
that  they  may  receive  warmth  from  below,  and  the  covering  should 
be  thick  enough  to  exclude  the  cold  air.  Attempts  to  proteft  the 
fruit  buds  by  encasing  them  in  non-condu(5ling  substances,  without 


312  The  Peach  and  Ne6larihe. 

bending  down,  have  generally  proved  failures.     Covering  with  earth 
has  been  tried,  but  the  moisture  often  rots  the  buds. 

2.  As  the  limbs  of  the  Peach  soon  become  quite  rigid,  while  the 
roots  are  more  flexible,  a  more  successful  mode  has  been  adopted : 
When  the  young  trees  are  set  out,  the  principal  roots  are  extended 
in  opposite  dire6tions  and  the  others  are  kept  cut  oif.  This  enables 
the  trees,  when  the  earth  is  partially  dug  away,  to  turn  as  on  an 
axle  by  a  slight  twisting  of  the  roots,  so  that  it  may  be  easily  laid 
upon  the  ground.     If  trained  flat  or  fan-shaped,  it  is  easily  covered. 

3.  A  third  mode  has  been  successfully  adopted  in  some  of  the 
Western  States.  The  trees  are  planted  in  a  row  and  the  branches 
trained  horizontally  in  opposite  dire6tions.  Posts  are  set  between 
the  trees  four  or  five  feet  high,  and  the  tops  conne6led  by  strong 
horizontal  poles.  On  the  approach  of  winter,  rafters  are  placed  on 
each  side  against  these  poles,  so  as  to  form  a  rather  steep  roof.  The 
outer  hmbs  may  be  bent  under  the  rafters,  if  necessary.  The  whole 
IS  then  covered  with  rough  or  cheap  boards,  and  with  two  or  three 
inches  of  earth.  At  the  approach  of  warm  weather  in  spring,  the 
covering  is  partly  removed  to  admit  air  and  prevent  the  rotting  of  the 
buds,  and  the  whole  is  taken  off  as  soon  as  there  is  no  danger  from 
frost.  The  use  of  corn  fodder  laid  on  the  rafters  about  two  feet 
thick  would  be  easier,  and  would  probably  answer  an  excellent  pur- 
pose. 

The  eariiest  and  hardiest  sorts  should  be  sele6led  for  these  expe- 
riments, among  which  may  be  named  Cooledge's  Favorite,  Hale's 
Early,  Serrate  Early  York,  Cole's  Early  Red,  and  Early  Barnard. 

VARIETIES. 

While  the  Pear  and  Apple  are  chiefly  affe6led  by  the  influence  of 
soil,  the  variations  in  the  quality  of  the  Peach  result  mostly  from  the 
efle6ts  of  climate.  Fine  American  varieties  are  pronounced  worth- 
less in  England.  In  this  country,  some,  often  delicious,  are  of  little 
value  in  unfavorable  seasons.  Some  which  succeed  finely  as  far 
south  as  Philadelphia,  lose  much  by  removal  to  Western  New  York, 
from  the  slightly  diminished  warmth  of  the  summers. 

A  large  number  of  seedlings  of  high  quality  have  been  produced 
in  this  country,  but  as  they  vary  but  slightly  and  do  not  excel  other 
named  and  known  sorts,  it  becomes  desirable  not  to  extend  the 
present  list,  unless  by  those  decidedly  superior  to  existing  first-rate 
varieties.  The  similarity  in  quality,  and  the  comparative  shortness 
of  the  fruit  season,  render  a  small  sele<5lion  sufficient  for  ordinary 


The  Peach  and  Ne6larine. 


313 


colle6lions.  Hence,  the  main  objefl  of  the  following  descriptive  list 
is  to  define  the  chara6ters  of  described  or  well  known  sorts,  and 
point  out  those  most  worthy  of  cultivation  in  our  climate. 


SYNOPSIS   OF   ARRANGEMENT. 


The  fruit  of  different  varieties  of  the  peach  is  marked  with  but 
few  distin6live  chara6lers.  A  similarity  in  outline,  texture,  color, 
and  flavor,  more  nearly  than  exists  in  the  apple,  pear,  and  some 
other  kinds,  renders  it  necessary  to  resort  to  other  points  of  dis- 
tin6lion.  The  peach  presents  facilities  for  this  purpose  not  found 
in  other  fruits. 

1.  The  Divisions  are  founded  on  the  adherence  or  separation  of 
the  flesh  from  the  stone,  distinguishing  clingstones  and  freestones  ; 
or  more  properly,  on  the  firm  or  melting  texture  of  the  flesh,  indi- 
cated by  the  terms  pavies  and  melters. 

2.  The  Divisions  are  sub-divided  into  Classes,  embracing  ^ale  or 
light-colored  flesh,  and  deep-yellow  flesh, 

3.  T\iQ.  Sections  2>x^ioviTxd.t^  on  \}i\^  glands  of  the  leaves.  Se6lion 
I.  comprehends  those  whose  leaves  are  deeply  and  sharply  serrate 
(or  cut  like  saw-teeth),  and  having  no  glands  (or  gum-like  minute 
knobs)  at  the  base  (Fig.  355).  Sedlion  II.  contains  those  whose 
leaves  are  crenate  or  serrulate  (with  shallower  and  more  rounded 
teeth),  and  having  globose 
glands  (Fig.  356).  Se6lion 
III.  includes  all  those 
whose  le'aves  are  crenate 
or  serrulate,  having  reni- 
form  or  kidney-shaped 
glands  (Fig.  357).  "The 
form  of  the  glands,"  ob- 
serves Lindley,  "as  well 
as  their  position,  is  perfeft- 
ly  distinft  ;  they  are  fully 
developed  in  the  month  oif 
May,  and  they  continue  to 
the  last  permanent  in  their  chara6ler,  and  are  not  aflfefled  by  culti- 
vation. The  globose  glands  are  situated,  one,  two,  or  more,  on  the 
foot-stalks,  and  one,  two,  or  more,  on  the  tips  or  points  of  the  serra- 

14 


Fig.  355- 


Fig.  356. 


314 


Peaches. 


tures  of  the  leaves.  The  reniform  glands  grow  also  on  the  foot- 
stalks of  the  leaves,  but  those  on  the  leaves  are  placed  within  the 
serratures,  connefling,  as  it  were,  the  upper  and  lower  teeth  of  the 
serratures  together ;  their  leaves,  when  taken  from  a  branch  of  a 
vigorous  growth,  have  more  glands  than  the  leaves  of  the  globose 
varieties.  It  will,  however,  sometimes  happen  that  glands  are  not 
discernible  on  some  of  the  leaves,  especially  on  those  produced  on 

weak  branches ;  in  this 
case,  other  branches  must 
be  sought  for  which  do 
produce  them." 

4.  The  se6lions  thus 
formed  are  each  divided 
into  two  sub-sections  J  the 
first  embracing  those 
which  have  large  flowers^ 
as  in  Fig.  358 ;  and  the 
second  including  such  as  bear  small  flowers^  Fig.  359.  The  sub- 
seftions  are  in  most  cases  distinctly  marked ;  but  a  few  doubtful 
intermediate  flowers  may  be  immediately  referred  to  one  or  the 
other  by  the  color  of  the  petals,  the  smaller  being  reddish  or 
pink,  and  the  larger  nearly  white,  or  with  light  margins. 


Fig.  358. 


Fig.  359- 


DIVISION  I.— FREESTONES  OR  MELTERS. 
Class  I. — Flesh  pale  or  light  colored. 


Seflionl.    Leaves  serrated^  without  glands. 

Belle  de  Vitry.  (Admirable  Tardive.)  Size  medium,  approaching 
oblate  ;  apex  depressed,  suture  deep  ;  skin  nearly  white,  tinged 
and  marbled  with  bright  and  dull  red  ;  flesh  rather  firm,  red  at  the 
stone,  juicy  and  rich.  Flowers  small.  Quite  late,  or  last  of  Sep- 
tember. This  is  quite  distin6l  from  the  Late  Admirable,  which 
ripens  two  weeks  earlier ;  and  from  the  Early  Admirable,  often 
known  by  the  name  of  Belle  de  Vitry,  and  which  ripens  six  weeks 
earlier.  Both  of  the  latter  have  crenate  leaves  with  globose 
glands. 

Double  Mountain.  (Double  Montague.)  Medium  in  size,  roundish, 
narrow  at  apex  ;  surface  pale  greenish  white,  with  a  slight  soft  red 
cheek,  marbled  darker ;  flesh  white  to  the  stone,  dehcate  ;  stone 
ovate  and  rugged.  Flowers  small.  Ripens  at  the  end  of  sum- 
mer.    French. 


Freestones  or  Melters.  315 

Early  Anne.  (Green  Nutmeg.)  Rather  small,  round  ;  surface  green- 
ish white,  becoming  nearly  white,  sometimes  faintly  tinged  with 
red  to  the  sun  ;  flesh  white  to  the  stone,  sweet,  pleasant,  with  a 
faint  mingling  of  a  vinous  flavor.  Stone  light  colored,  small, 
uncommonly  smooth.  Shoots  with  a  light  green  cast.  Very  early. 
The  tree  at  the  north  is  very  tender,  and  the  young  shoots  are 
often  winter-killed,  which,  with  its  slow  growth  and  deficient  pro- 
ductiveness, render  it  unprofitable  for  general  cultivation.  Flow- 
ers large,  white.     English,  old. 

The  Sweetwater  (serrate-leaved)  is  a  seedling  of  the  Early  Anne 
but  twice  its  size,  resembling  it  in  general  chara6ter ;  ripening  a 
week  later,  and  being  too  tender  at  the  North,  and  a  miserable 
bearer,  it  is  of  little  value. 

The  Sweetwater  of  Downing  has  globose  glands,  and  is  a  distin6t 
fruit — which  see. 

Early  Chelmsford.  (Mammoth.)  Large,  roundish,  suture  clear 
round,  deep  on  one  side ;  white,  with  a  bright  red  cheek ;  flesh 
white,  juicy,  melting,  slightly  vinous,  excellent.  End  of  August. 
Succeeds  well  North  and  South. 

Early  Tillotson.  Size  medium ;  round,  or  nearly  globular ; 
thickly  dotted  with  red  on  a  nearly  white  ground  in  the  shade, 
dark  deep  red  in  the  sun  ;  flesh  whitish,  red  at  the  stone,  to  which 
the  flesh  partially  adheres,  juicy,  rich,  high  flavored,  more  of  a  nut- 
meg and  less  of  a  vinous  flavor  than  the  Serrate  Early  York,  and 
ripening  about  the  same  tirne  or  a  few  days  earlier,  or  the  early 
part  and  middle  of  August.  Flowers  small.  Its  time  of  maturity 
is  often  somewhat  variable,  even  on '  the  same  tree.  The  young 
trees  are  of  slow  growth,  and  the  leaves  liable  to  mildew,  from 
'both  of  which  it  gradually  recovers  as  the  tree  advances  in  size. 
Origin,  Cayuga  co.,  N.  Y.  Succeeds  well  and  is  very  valuable 
at  the  South,  where  it  ripens  in  June. 

Emperor  of  Russia.  (Cut-leaved,  Serrated,  Unique.)  Fruit  large, 
approaching  oblate,  one  half  more  swollen  ;  surface  rather  downy, 
dull  yellowish  white,  with  a  dark  red  cheek  ;  flesh  yellowish  white, 
rather  firm,  rich,  high  flavored.  Flowers  small.  End  of  sum- 
mer. Although  the  flavor  is  first-rate,  it  is  a  poor  grower  and  a 
poor  bearer.     Origin,  New  York. 

Fulkerson.  Medium,  obtuse,  roundish ;  suture  extending  half 
round,  sides  unequal,  skin  whitish,  with  a  rich  red  cheek  ;  flesh 
whitish,  red  at  stone,  juicy,  rich,  sweet.  Last  half  of  August. 
Ohio. 

Gorgas.  Rather  large,  roundish,  apex  pointed,  skin  yellowish  white, 
clouded  with  red  to  the  sun,  suture  indistinft,  cavity  large  ;  flesh 
whitish,  stained  at  stone,  juicy,  rich,  of  excellent  quality.  Late  in 
September.     Philadelphia,  Penn. 


3 1 6  Peaches. 

Magdalen  of  Courson.  (Madeleine  de  Courson,  Red  Magdalen, 
True  Red  Magdalen,  French  Magdalen,  Madeleine  Rouge.) 
Medium  size,  or  rather  small,  round,  slightly  oblate,  suture  deep 
on  one  side  ;  surface  nearly  white,  with  a  lively  red  cheek  ;  flesh 
white,  shghtly  red  at  the  stone,  juicy,  rich,  vinous.  Rather  early, 
or  last  two  weeks  of  August.  French,  old.  The  genuine  sort 
is  little  known  in  this  country.     Flowers  large. 

Malta.  (Italian.)  Rather  large,  roundish,  slightly  flattened,  suture 
broad,  shallow,  surface  pale  dull  green,  blotched  and  spotted  with 
dull  purple  next  the  sun  ;  flesh  greenish,  slightly  red  at  the  stone, 
very  juicy,  melting,  rich,  with  an  excellent  sub-acid,  vinous  flavor. 
Ripens  end  of  summer.  A  moderate  bearer.  Shoots  slightly 
liable  to  mildew.  A  spurious  sort  with  globose  glands,  and  of 
inferior  quality.  Has  been  generally  disseminated  in  this  coun- 
try.    Flowers  large. 

Noblesse.  (Vanguard,  Mellish's  Favorite.)  Large,  round-oblong  or 
oval,  slightly  narrower  at  apex,  and  terminated  by  a  short  acute 
point ;  skin  pale  green,  clouded  and  shaded  with  hght  dull  red  to 
the  sun  ;  flesh  pale  greenish  white  to  stone,  very  juicy,  with  a  very 
rich  high  flavor.  Tree  of  rather  slow  growth  and  liable  to  mildew, 
the  only  drawback  on  the  value  of  this  excellent  peach.  Ripens 
end  of  summer  and  the  beginning  of  autumn.  English.  Flowers 
large. 

Red  Rareripe.  (Early  Red  Rareripe,  Large  Red.)  Rather  large, 
globular,  broad,  and  depressed,  suture  broad  and  deep,  passing 
nearly  round  the  fruit ;  skin  nearly  white,  with  red  dots  in  the 
shade,  and  a  rich  dark  red  cheek  in  the  sun  ;  flesh  whitish  red  at 
the  stone,  juicy,  rich,  and  high  flavored.  Ripens  during  the  last 
two  weeks  of  summer.  Flowers  small.  Resembles  the  Royal 
George,  but  superior  in  quahty.  Both  are  subjedl  to  mildew  of 
the  leaves. 

Royal  Charlotte.  Rather  large,  approaching  ovate,  base  slightly 
wider  than  apex,  suture  moderate  ;  skin  pale  greenish  white,  with 
a  deep  red  marbled  cheek  ;  flesh  white,  pale  red  at  the  stone, 
juicy,  rich,  fine.     Flowers  small.     First  of  autumn. 

Royal  George.  (Early  Royal  George.)  Rather  large,  globular, 
broad  and  depressed,  or  inchning  to  oblate  ;  suture  deep  at  apex, 
passing  two-thirds  round  the  fruit ;  skin  nearly  white,  thickly  dot- 
ted with  red,  with  a  broad,  deep,  rich  red,  slightly  marbled  cheek  ; 
flesh  whitish,  very  red  at  the  stone,  juicy,  and  rich.  Ripens  a 
week  or  two  before  the  end  of  summer.  Flowers  small.  A 
moderate  bearer.     Shoots  liable  to  mildew. 

Serrate  Early  York.  (True  Early  York,  Early  York  of  Down- 
ing, Early  Purple  erro?teously.)  Size  medium,  roundish-oval, 
suture  slight ;  dotted  with  red  on  greenish  white  in  the  shade, 
dark  red  to  the  sun  ;  flesh  very  tender  and  full  of  juice,  rich,  with 


Freestones  or  Melters.  317 

a  faint  mingling  of  acid.  Quite  early,  or  middle  of  August. 
Growth  rather  free  for  a  serrate-leaved  peach.  Very  produ(5live, 
and  from  its  earliness  of  great  value.  Differs  from  the  Large 
Early  York  by  its  large  flowers,  cut-leaves,  oval  fruit,  and  earlier 
maturity.     Flowers  large. 

Walburton  Admirable.  Large,  roundish,  greenish  white,  dark  red 
in  sun ;  flesh  white,  red  at  stone,  juicy,  sweet.  Middle  and  last 
of  September.     English. 

Se£lion  II.    Leaves  crenatCy  with  globose  glands. 

Astor.  Large,  slightly  oblate,  apex  slightly  depressed,  suture  dis- 
tin6l ;  surface  nearly  white,  with  a  deep  red  cheek,  stone  small ; 
flesh  very  juicy,  sweet,  good.  Flowers  large.  Ripens  end  of  sum- 
mer.    Origin,  New  York. 

Barrington.  Large,  roundish-ovate,  apex  rather  pointed,  suture  on 
one  side,  moderate  ;  skin  nearly  white,  with  a  deep  red,  marbled 
cheek  ;  flesh  slightly  red  at  the  stone,  juicy,  rich,  and  of  high 
quality.  Flowers  large.  Ripens  early  in  autumn.  Does  not 
attain  its  full  flavor  north  of  New  York  city.     English. 

Bellegarde.  (Galande,  Smooth-leaved  Royal  George,  Violette 
Hative  of  some,  Red  Magdalen  erroneously^  Size  medium  or 
large,  round,  regular  ;  suture  shallow,  deepest  at  apex,  with  a 
slight  proje6ting  point ;  skin  nearly  white,  with  a  faint  tinge  of 
green,  and  a  rich  red  cheek,  often  streaked  darker  ;  flesh  sHghtly 
red  at  the  stone,  a  little  firm,  melting,  juicy,  rich,  and  of  fine  flavor. 
Stone  rather  large.     End  of  summer.     French.     Flowers  small. 

Carpenter's  White.  Very  large,  round,  white,  slightly  greenish  ; 
flesh  white  to  the  stone,  juicy,  melting,  rich,  excellent.  Middle 
of  Oftober,  promises  well  for  market.  Vigorous  and  produ6live. 
New  York  city. 

Cole's  Early  Red.  Size  medium,  roundish,  suture  small,  skm 
mostly  mottled  with  red,  with  dark  red  on  the  sunny  side ;  flesh 
juicy,  rich,  with  a  pleasant  and  fine  flavor,  hardly  first-rate  in 
quality.  Flowers  small.  Valuable  for  its  great  produ6liveness 
and  early  maturity,  ripening  nearly  as  early  as  the  Serrate  Early 
York.     American. 

Cooledge's  Favorite.  Rather  large  or  medium,  roundish,  largest 
on  one  side  ;  suture  distin6t  at  apex  ;  skin  nearly  clear  white,  mot- 
tled with  red  dots  in  the  shade,  and  with  a  brilliant  deep  scarlet 
cheek  in  the  sun  ;  flesh  very  melting  and  juicy,  with  a  rich,  faintly 
acid  flavor.  Ripens  about  the  middle  of  August.  Flowers  small. 
Origin,  Watertown,  Mass. 

Druid  Hill.  Very  large,  roundish,  cavity  rather  narrow,  suture 
slight,  with  a  distin6l  but  scarcely  prominent  point  at  apex  ;  sur- 


3 1 8  Peaches. 

face  pale  greenish  white,  clouded  with  red  towards  the  sun  ;  flesh 
greenish  white,  purple  at  the  stone,  juicy,  with  a  rich,  very  good 
flavor,  stone  long  and  rather  compressed,  much  furrowed.  Flow- 
ers small.  Ripens  quite  late,  or  latter  part  of  September.  Origin, 
Baltimore. 

Early  Admirable.  (Admirable,  Belle  de  Vitry  erroneously)  Size 
medium,  nearly  round,  skin  nearly  white,  with  a  red  cheek  ;  flesh 
red  at  the  stone,  juicy,  rich,  sweet,  fine.  Quite  early,  ripening 
immediately  after  Serrate  Early  York.     Flowers  large.     French. 

Favorite.  Large,  oblong,  or  oval ;  skin  rather  downy,  much  covered 
with  red,  very  dark  towards  the  sun  ;  flesh  red  at  the  stone,  a 
little  firm,  juicy,  with  a  good,  vinous,  but  not  rich  flavor.  Flowers 
small.  Hardy  and  very  produ6live.  Ripens  medium  or  rather 
late,  or  about  the  second  week  of  September.  Glands  of  the 
leaves  very  small,  obscure,  or  none.     American. 

Fafs  Early  Ann.  A  seedling  from  the  old  Early  Ann,  glandular, 
thrifty,  hardy,  very  productive  ;  fruit  greenish  white,  rather  small, 
of  good  and  agreeable  flavor.  Ripens  with  the  Tillotson,  and 
valuable  for  its  earliness. 

Fox's  Seedling.  Round,  slightly  compressed,  cavity  narrow,  white, 
with  a  red  cheek ;  juicy,  sweet,  good.  Flowers  small.  Season 
medium  or  rather  late.     New  Jersey. 

George  the  Fourth.  Large,  round,  suture  deep  and  broad,  one- 
half  slightly  larger  ;  skin  nearly  white  in  the  shade,  dotted  red 
with  a  deep  red  cheek  ;  flesh  slightly  red  at  the  stone,  melting, 
juicy,  rich,  excellent.  Flowers  small.  Ripens  at  the  end  of  sum- 
mer. Branches  rather  more  diverging  than  usual,  leaves  pale 
green,  often  glandless.  Crops  moderate,  one  cause  of  its  excel- 
lence.    Origin,  New  York. 

Green  Catharijte.  Large,  round,  pale  green,  with  a  red  cheek  ;  flesh 
bright  red  at  the  stone,  tender,  juicy,  rather  acid.  Season  rather 
late,  does  not  ripen  rich  as  far  north  as  the  forty-third  degree  of 
latitude.     Flowers  small. 

Grosse  Mignonne.  Large,  roundish,  slightly  oblate,  apex  de- 
pressed, with  a  deep  suture  ;  skin  tinged  with  greenish  yellow, 
mottled  with  red,  and  with  a  purplish  red  cheek  ;  flesh  reddened 
at  the  stone,  juicy,  with  a  very  rich,  high,  and  somewhat  vinous 
flavor  ;  stone  small,  very  rough.  Early,  the  last  two  weeks  of 
August.  Of  French  origin.  Flowers  large.  The  peach  usually 
cultivated  in  this  country  under  this  name,  although  an  excellent 
variety,  is  not  the  genuine  Grosse  Mignonne,  but  differs  in  its 
small  flowers. 

Haines'  Early  Red.  Medium,  round,  flattened  at  apex,  suture 
distin6t,  skin  whitish,  with  a  deep  red  cheek ;  flesh  whitish,  juicy, 


Freestones  or  Melters.  319 

melting,  sweet,  excellent.     Middle  to  end  of  August.     Flowers 
small. 

Hales'  Early.  Medium,  nearly  round,  skin  mottled  red,  dark 
red  cheek  ;  flesh  white,  melting,  juicy,  and  high  flavored,  free  from 
the  stone.  Flowers  large.  Last  of  July  and  first  of  August. 
Tree  vigorous,  healthy,  an  abundant  bearer,  ripening  ten  days  or 
two  weeks  before  any  other  good  variety. 

Hastings  Rareripe.  Rather  large,  roundish,  sometimes  slightly 
flattened,  skin  yellowish  white,  shaded  purplish  red ;  juicy,  excel- 
lent.    Middle  of  September.     Flowers  small. 

'Jones''  Early.  Medium,  roundish,  suture  shallow,  distiniSl ;  yellow- 
ish white,  with  pale  red  ;  flesh  slightly  reddened  at  stone,  juicy, 
rich,  excellent.     Twentieth  of  August.     Staten  Island,  N.  Y. 

Large  Early  York.  (Early  York,  Honest  John.)  Large,  round- 
ish, inclining  to  oblate  in  fully  grown  specimens,  nearly  white  in 
the  shade,  with  red  dots,  and  with  a  deep  red  cheek  to  the  sun ; 
flesh  nearly  white,  fine  grained,  very  juicy,  with  mild,  rich,  excel- 
lent flavor.     Flowers  small. 

The  New  York  Rareripe  (a  name  which  has  been  more  or  less 
apphed  to  nearly  all  the  early  red  peaches  sent  to  New  York 
market),  or  Livingston's  New  York  Rareripe,  is  usually  regarded 
as  identical  with  the  large  Early  York,  but  the  late  T.  Hancock, 
of  Burlington,  considered  them  distin6l,  the  New  York  Rareripe 
being  rather  superior,  and  ripening  three  days  later. 

Late  Admirable.  (La  Royale,  Bourdine,  Teton  de  Venus,  Judd's 
Melting,  Motteux's,  Late  Purple  incorre^ly)  Quite  large,  round- 
ish, inchning  to  oval,  with  a  deep  suture  extending  nearly  round, 
and  an  acute  swollen  point  at  the  apex ;  surface  pale  yellowish 
green,  with  a  pale  red  cheek,  marbled  with  darker  red  ;  flesh 
greenish  white,  red  at  the  stone,  juicy,  dehcate,  flavor  excellent. 
Flowers  small.     Season  rather  late.     Of  French  origin. 

Late  Red  Rareripe.  Large,  roundish-oval,  apex  marked  with  a 
depressed  suture  and  sunken  point ;  skin  rather  downy,  pale 
greyish  yellow,  spotted  and  thickly  marbled,  deep  dull  red  to  the 
sun,  and  with  fawn-colored  specks  ;  flesh  white,  deep  red  at  the 
stone,  juicy,  with  a  very  rich  and  high  flavor.  The  fruit  is  dis- 
tinguished by  its  peculiar  greyish  cast.  Flowers  small.  Season, 
the  first  two  weeks  of  autumn.     American. 

Moore's  Favorite.  Large,  roundish,  white,  with  a  blush ;  flesh 
white,  rich,  vinous.  Stone  small,  free.  Early  in  September. 
Mass. 

Morris''  Red  Rareripe.  Large,  roundish,  apex  slightly  depressed, 
suture  moderate,  distin6l ;  surface  greenish  white,  with  a  bright 
rich  red  cheek  ;  flesh  greenish  white,  quite  red  at  the  stone,  juicy, 


320  Peaches. 

sweet,  rich.  Flowers  small.  Season,  end  of  summer.  Origin, 
Philadelphia.  Differs  from  George  IV.  in  its  darker  leaves, 
heavier  crops,  more  even  fruit,  inferior  flavor,  and  in  ripening  a 
few  days  later. 

Morrisania  Pound.  (Hoffman's  Pound.)  Very  large,  nearly  round, 
surface  dull  greenish  white,  with  a  brownish  red  cheek  ;  flesh  pale 
yellowish,  juicy,  tolerably  rich.  Late.  Flowers  small.  Origin, 
New  York. 

NiVETTE.  Large,  roundish,  sometimes  slightly  oval,  suture  slight, 
apex  but  little  depressed  ;  surface  light  yellowish  green,  with  a 
faint  red  cheek  ;  flesh  pale  green,  varying  from  pink  to  deep  red 
at  the  stone,  juicy  and  melting,  and  with  a  very  rich  flavor.  Sea- 
son medium,  immediately  preceding  or  ripening  nearly  with  Mor- 
ris White,  and  one  of  the  best  of  its  season  for  the  north.     Flow- 

.    ers  small.     Of  French  origin. 

Oldmixon  Freestone.  Large,  roundish,  slightly  oval,  one  side 
swollen,  suture  visible  only  at  apex ;  cavity  shallow  ;  surface  a 
pale  yellowish  white,  marbled  with  red,  with  a  deep  red  cheek 
when  fully  exposed  ;  flesh  deep  red  at  the  stone,  tender,  rich, 
excellent.  Season  medium,  or  the  first  of  autumn.  Flowers 
small.  Succeeds  well  in  all  localities,  and  has  few  equals  as  a 
variety  for  the  North,  to  succeed  the  early  peaches. 

President.  Large,  roundish-oval,  with  little  suture ;  skin  very 
downy,  yellowish  white,  with  a  tinge  of  green,  and  a  dull  red 
cheek  ;  flesh  nearly  white,  deep  red  at  the  stone,  very  juicy,  and 
with  a  high  flavor ;  stone  rough,  to  which  the  flesh  partially 
adheres.  Flowers  small.  Ripens  a  little  later  than  Morris  White, 
or  middle  of  September. 

Scotfs  Early  Red.  Medium  size,  roundish,  suture  distinft,  mode- 
rate ;  skin  nearly  white,  mottled  and  covered  with  red  ;  flesh  very 
juicy,  with  a  rich,  fine  flavor.  Flowers  small.  Rather  early,  or 
end  of  summer.     New  Jersey. 

Scotfs  Ne£lar.  Large,  roundish-oblate,  bright  red  on  pale  yellow  ; 
flesh  white,  sweet,  excellent.     Early  in  September. 

Stetson^ s  Seedling.  Large,  roundish,  suture  indistin6l,  crimson  on 
greenish  white ;  flesh  white,  pink  at  the  stone,  juicy,  rich,  excel- 
lent.    Last  half  of  September.     Mass. 

Stump  the  World.  Large,  slightly  oblong,  red  cheek  ;  flesh  white, 
with  an  excellent  flavor,  free  from  the  stone.  Flowers  small. 
Ripens  middle  of  September,  just  after  Oldmixon  Freestone, 
which  it  resembles  in  size,  appearance,  and  flavor. 

Sweetwater^  Early.  (Downing.)  Medium,  roundish,  suture  slight, 
skin  whitish,  rarely  with  a  faint  blush  ;  flesh  white,  slightly  stained 
at  stone,  juicy,  sweet,  melting,  agreeable.  Ripens  with  Tillotson 
and  Serrate  Early  York.     Flowers  large. 


Freestones  or  Melters.  321 

Troth'' s  Early.  (Troth's  Early  Red.)  Small,  round,  red ;  flesh 
white,  red  at  stone,  not  of  first  quahty,  but  esteemed  as  a  valuable 
early  market  variety — freestone.  Flowers  small.  Early  in 
August. 

Van  Zandt's  Superb.  Size  medium,  roundish,  one-half  larger, 
suture  slight ;  skin  nearly  white,  with  a  beautifully  dotted  red 
cheek  ;  flesh  whitish,  tinted  with  red  at  the  stone,  juicy,  sweet,  of 
fine  pleasant  flavor.  First  of  autumn.  Origin,  Flushing,  Long 
Island.     Flowers  small. 

Walter's  Early.  Rather  large,  roundish,  surface  nearly  white,  with 
a  rich  red  cheek  ;  flesh  whitish,  touched  with  red  at  the  stone, 
juicy,  sweet,  of  fine  flavor.  Ripens  the  last  week  of  summer. 
Flowers  small.  A  native  of  New  Jersey,  and  is  a  valuable  peach 
at  the  North. 

Ward's  Late  Free.  Large,  not  quite  of  the  largest  size,  round- 
ish, surface  dull  yellowish  white,  with  a  red  cheek,  nearly  the  color 
of  the  Oldmixon  Free,  but  not  so  clear  nor  bright ;  flesh  nearly 
white,  of  excellent  flavor.  One  of  the  finest  late  peaches  of  the 
Middle  States.     Flowers  small. 

Washington.  (Washington  Red  Freestone.)  Large,  somewhat 
oblate,  with  a  broad,  deep  suture  passing  nearly  round ;  skin  thin, 
yellowish  white,  with  a  deep  crimson  cheek  ;  flesh  nearly  white, 
tender,  juicy,  sweet,  rich.  Stone  small,  to  which  the  flesh  slightly 
adheres.     Rather  late.     Flowers  small.     Origin,  New  York. 

White  Imperial.  Rather  large,  roundish,  often  slightly  oblate, 
depressed  at  apex,  suture  moderate,  surface  pale  yellowish  white, 
often  with  a  faint  tinge  of  green  ;  slightly  tinged  and  sometimes 
striped  with  light  purple  to  the  sun  ;  flesh  very  juicy,  delicate, 
sweet,  excellent.  Flowers  small.  A  uniform  moderate  bearer, 
and  a  valuable  peach  at  the  North,  but  worthless  in  Virginia. 
Ripens  rather  early,  or  latter  part  of  August.  Origin,  Cayuga  co., 
N.  Y. 

Se^ion  III.    Leaves  with  ?enifo7'm  glands. 

Baldwin'' s  Late.  Large,  oblong,  pointed  at  apex,  greenish  white, 
with  a  slight  red  cheek  ;  flesh  firm,  juicy,  good.  End  of  06lober, 
keeping  well.     Flowers  small.     Southern  Alabama. 

Baugh.  Medium,  roundish,  slightly  pointed,  suture  obscure  ;  flesh 
yellowish  white,  quite  white  at  the  stone,  melting,  juicy,  with  a 
sweet,  pleasant  flavor — free  from  the  stone.  First  of  06lober. 
Georgia. 

Brevoort.  (Brevoort's  Morris,  Brevoort's  Seedling  Melter.) 
Medium  or  large,  round,  and  slightly  oblate,  suture  distinft,  deep 
at  apex  ;  skin  nearly  white  or  with  a  faint  dingy  hue,  with  a  bright 
red  cheek  ;  flesh  rather  firm,  slightly  red  at  stone,  rich,  sweet,  and 

14* 


322  Peaches. 

high  flavored.     Flowers   small.     First   of   autumn.     Moderately 
and  uniformly  produ6live.     Origin,  New  York. 

Chancellor.  (Late  Chancellor,  Noisette.)  Large  oval,  suture  dis- 
tin6l ;  skin  nearly  white,  with  a  dark  crimson  cheek ;  flesh  deep 
red  at  the  stone,  with  a  rich,  vinous  flavor,  stone  oblong.  Flowers 
small.     Late.     Of  French  origin. 

Columhcs  Jtme.  Medium  to  large,  flattened  at  apex,  skin  pale  yel- 
lowish white,  with  a  rich,  red  cheek  ;  flesh  slightly  reddened  at 
stone,  melting,  of  excellent  flavor.  Flowers  small.  Georgia, 
where  it  ripens  the  twentieth  of  June. 

Early  Newington  Freestone.  Size  medium,  roundish,  one-half 
always  larger,  suture  distin6t,  surface  nearly  white,  dotted  and 
streaked  with  red,  the  cheek  a  rich  red  ;  flesh  white,  red  at  the 
stone,  at  first  wholly  adhering,  but  as  it  ripens,  partially  separating 
from  it,  juicy,  rich,  fine.  Flowers  small.  A  valuable  early  variety, 
ripening  immediately  after  the  Serrate  Early  York. 

Early  Purple.  (Pourpree  Hative,  Pourprde  Hative  k  Grands  Fleurs.) 
Size  medium,  globular,  depressed,  a  deep  suture  across  the  apex ; 
skin  light  yellow,  with  a  mottled,  purplish  red  cheek  ;  flesh  red  at 
the  stone,  melting,  juicy,  with  a  high  flavor  ;  stone  broad  and 
rough  ;  season  early,  or  middle  or  latter  part  of  August.  Flowers 
large.  Rare  in  this  country.  The  Serrate  Early  York  has  been 
propagated  under  this  name  in  portions  of  this  country,  and  the 
Grosse  Mignonne  in  Europe  ;  from  both  of  which  it  differs  in  the 
glands  of  its  leaves. 

Henry  Clay.  Very  large,  deep  purple  in  sun ;  flesh  greyish  white, 
dehcate,  tender,  peculiar  flavor.  First  of  August  at  the  South, 
September  at  the  North.     Miss. 

Jones^  Large  Early.  Large,  roundish,  flattened  at  ends,  suture 
deep,  skin  white,  shaded  deep  crimson  ;  flesh  white,  pink  at  stone, 
juicy,  rich,  excellent.     Middle  of  August.     Staten  Island,  N.  Y. 

Kenric/z's  Heath.  (Freestone  Heath.)  Very  large,  oblong,  suture 
slight,  apex  pointed  ;  surface  pale  greenish  white,  with  a  purplish 
red  cheek  ;  flesh  deep  red  at  the  stone,  rather  coarse,  very  juicy, 
sub-acid,  often  poor ;  when  well  grown  on  some  localities,  it 
proves  a  good  sub-acid  peach.  Flowers  small.  Season  medium, 
or  rather  late.     New  England.     Valued  for  drying. 

Lady  Parham.  Large,  roundish,  suture  distinct,  yellowish  white, 
downy;  flesh  pale,  red  at  the  stone,  firm,  with  a  rich,  vinous 
flavor.     Oftober.     Georgia. 

La  Grange.  Large,  oblong,  surface  pale  greenish  white,  rarely 
tinged  with  red  by  the  sun  ;  flesh  juicy,  with  rich,  fine  flavor. 
Flowers  small.  Quite  late.  Origin,  Burlington,  N.  J.,  and  does 
not  attain  a  fine  flavor  much  further  north. 


Freestones  or  Melters.  323 

Montgofnerfs  Late.  Large,  round,  skin  downy,  yellowish  white, 
with  a  dull  red  cheek  ;  flesh  whitish,  red  at  stone,  juicy,  melting, 
very  good.     September.     Ga. 

Morris  White.  (Morris'  White  Rareripe,  White  Rareripe,  Lady 
Ann  Steward.)  Rather  large,  roundish,  or  roundish-oval,  often 
obscurely  obovate  or  a  little  larger  towards  the  apex,  suture  small ; 
surface  rather  downy,  of  a  pale  creamy  white  at  maturity,  rarely 
tinged  with  purple  to  the  sun  ;  flesh  slightly  firm,  wholly  white, 
very  free  from  the  drab  stone,  melting,  juicy,  with  a  good,  rich 
flavor,  hardly  of  the  highest  quality  at  the  North,  better  in  the 
Middle  States  ;  very  popular  everywhere.  Season  medium,  or 
early  in  autumn. 

Calebs  White  Metocoton,  as  usually  cultivated,  is  a  synonym ;  but 
when  genuine,  is  quite  distin6l,  according  to  the  late  T.  Hancock, 
being  larger,  heavier,  and  rounder,  and  ripening  two  weeks  later. 
Flowers  small. 

President  Church.  Large,  roundish-oval,  suture  slight,  pale  red  in 
shade,  dark  red  in  sun,  handsome  ;  flesh  white,  pale  red  at  stone, 
very  juicy,  melting,  and  of  delicious  flavor.  Middle  of  September. 
Georgia. 

ScotVs  Magnate.  Large,  roundish-oblate,  pale  yellow,  with  a  dark 
red  cheek  ;  flesh  white,  very  good.     Early  in  September. 

Snow.  Large,  globular,  suture  distin6t  only  at  apex  ;  skin  thin, 
wholly  white  ;  flesh  white  to  the  stone,  juicy,  sweet,  rich.  First 
of  autumn.  Flowers  small.  Very  variable,  sometimes  worthless 
for  the  table.     A  beautiful  peach  for  preserving. 

Strawberry.     (Rose.)     Size  medium,  oval,  cavity  deep,  suture  pass-^ 
ing  half  round,  surface  mostly  marbled  with  deep  red  ;  flesh  whit- 
ish, melting,  rich,  of  fine  flavor.     Flowers  small.     Early. 

Class  IL — Flesh  deep  yellow. 

Section  I.     Leaves  crenated,  with  globose  glands. 

Baltimore  Beauty.  Rather  small,  round-oval ;  skin  deep  orange, 
with  a  bright  red  cheek  ;  flesh  yellow,  red  at  the  stone,  sweet, 
good,  mealy  when  over  ripe.  Quite  early.  Flowers  large.  Origin, 
Baltimore,  where  it  is  good,  but  it  proves  of  third-rate  quahty  at 
the  North. 

Barnard.  (Early  Barnard,  Yellow  Barnard.)  Rather  large,  round- 
ish, suture  distinft,  mostly  covered  with  dark  brownish  red  ;  flesh 
deep  yellow,  red  at  stone,  juicy,  rich,  very  good.  Tree  hardy  and 
a  great  bearer.  Flowers  small.  This  is  a  seedling  of  the  Yellow 
Alberge,  which  it  much  exceeds  in  quality. 

Crawford's  Early.      (Early  Crawford,  Crawford's  Early  Melo- 


324  Peaches. 

coton.)  Very  large,  oblong-oval,  sometimes  round-oval ;  apex 
with  a  prominent  point,  suture  shallow,  surface  yellow,  with  a  red 
cheek;  flesh  very  juicy,  rich,  slightly  sub-acid,  of  good  but  not- 
the  highest  flavor.  End  of  summer  and  beginning  of  autumn. 
Produftive.  Flowers  small.  Ranks  very  high  in  the  Northern, 
Middle,  and  Western  States,  as  a  market  variety.  Origin,  New 
Jersey. 

Crawford's  Late.  (Crawford's  Late  Melocoton.)  Very  large, 
roundish,  suture  shallow,  distinct ;  surface  yellow,  with  a  broad, 
dark  red  cheek  ;  flesh  red  at  the  stone,  rich,  juicy,  vinous,  hardly 
first-rate.  Quite  late,  or  latter  part  of  September.  Flowers 
small.  Origin,  New  Jersey.  The  common  Red  Cheek  Melo- 
coton is  cultivated  in  some  localities  under  this  name.  Often  a 
poor  bearer. 

Hatch.  Roundish,  jDointed,  suture  shallow,  red  on  deep  yellow ; 
sweet,  excellent.     First  of  September.     Conn. 

Jaques'  Rareripe.  Very  large,  roundish,  slightly  oblate,  suture 
distin6l,  one  side  slightly  larger,  surface  a  little  uneven  ;  surface 
deep  yellow,  variously  shaded  with  red  ;  flesh  deep  yellow,  red  at 
the  stone,  of  good  but  not  of  the  highest  flavor.  Shoots  diverg- 
ing. Flowers  small.  Ripens  at  the  end  of  summer.  Origin, 
Mass. 

Lincoln.  Large,  roundish,  suture  large,  skin  downy,  mostly  dark 
purplish  red;  flesh  tinged  with  red  at  stone,  juicy,  excellent. 
Through  September.     Mass. 

Merriam.  Very  large,  roundish-oval,  with  a  bright  red  cheek ; 
melting,  juicy,  sweet,  rich.     First  of  06tober. 

Mrs.  Poinsette.  Large,  globular,  skin  yellow,  brown  to  the  sun  ; 
flesh  juicy,  melting,  rich,  excellent.  South  Carolina,  where  it 
ripens  early  in  August. 

Poole's  Large  Yelloiu.  Large,  roundish,  suture  half  round,  dark  red 
on  deep  yellow  ;  flesh  yellow,  red  at  stone,  rich,  juicy,  very  good. 
Last  of  September.     Near  Phila.,  Pa. 

Red  Cheek  Melocoton.  Large,  roundish-oval,  with  a  point  at  apex  ; 
surface  yellow,  with  a  deep  red  cheek ;  flesh  red  at  the  stone, 
juicy,  with  a  good,  rich,  vinous  flavor,  not  of  first-rate  quality. 
Ripens  rather  late,  or  during  the  last  half  of  September,  in  the 
Middle  States  about  the  first  of  autumn.  Flowers  small.  Exten- 
sively cultivated  as  a  market  peach. 

Ree-Jes'  Favorite.  Large,  roundish-oval,  pointed,  with  a  fine  red 
cheek  ;  melting,  vinous,  good.     Middle  of  September.     N.  J. 

Scott's  Nonpareil.  Large,  roundish,  slightly  oblong,  surface 
deep  yellow  with  a  red  cheek,  resembling  Crawford's   Late,  bul 


Freest 0.  les  or  Melters.  325 

sweeter.     Flowers    small.     Origin,  Burlington,    N.  J  ,   where   it 
ripens  about  the  12th  of  Sept. 

Tuffs  Rareripe.  Medium,  roundish,  with  a  bright  red  cheek,  melt- 
ing, sweet,  rich.     Last  half  of  September. 

Yellow  Alberge.  (Purple  Alberge,  Yellow  Rareripe  errojieously.) 
Size  medium,  roundish,  suture  distinct,  passing  half  round  ;  skin 
yellow,  with  a  deep  purplish  red  cheek ;  flesh  deep  red  at  the 
stone,  juicy,  sweet,  pleasant,  of  moderate  flavor. 

Yellow  Admirable.  (Abricotee,  Admirable  Jaune,  Orange  Peach, 
Apricot  Peach.)  Large,  roundish-oval,  suture  small,  and  on  one 
side  only  ;  surface  wholly  yellow,  or  faintly  reddened  next  the 
sun  ;  flesh  slightly  red  at  the  stone,  firm,  and  rather  dry ;  flavor 
sweet  and  agreeable,  stone  small ;  season  very  late.  Flowers 
large.     Of  P>ench  origin.     Adapted  to  the  Middle  States. 

Yellow  Rareripe.  (Large  Yellow  Rareripe.)  Large,  roundish, 
suture  a  little  sunken,  extending  more  than  half  around,  with  a 
small  point  at  apex  ;  skin  deep  orange  yellow,  with  a  rich  red 
cheek  with  faint  streaks  ;  flesh  deep  yellow,  red  at  the  stone,  juicy, 
melting,  with  a  very  good  vinous  flavor.  Stone  small.  End  of 
Aug.     Flowers  small. 

Se^io7i  II.     Leaves  with  Reniform  Glands. 

Bergen's  Yellow.  Very  large,  round,  slightly  oblate  ;  suture  dis- 
tinct, passing  more  than  half  round ;  surface  deep  orange,  with  a 
broad  deep  red  cheek ;  flesh  juicy,  rich,  exeellent  Ripens  the 
first  of  autumn.  Flowers  small.  This  is  perhaps  the  finest  of  alf 
yellow-fleshed  peaches.     Origin,  Long  Island,  N.  Y. 

It  diflers  from  the  Yellow  Rareripe  in  its  more  oblate  form,  darker 
color,  superior  flavor,  and  later  maturity,  and  in  its  reniform 
glands.     Tree  of  feeble  growth. 

Colu7nbia.  Large,  roundish-oblate  ;  suture  distin6l,  passing  half 
way  round ;  skin  rough,  rather  thick,  dull  dingy  red,  with  spots 
of  darker  red  ;  flesh  yellow,  rich,  juicy,  of  excellent  flavor.  Ori- 
gin, New  Jersey.  Ripens  early  in  autumn.  Shoots  dark  reddish 
purple.     Flowers  small. 

Smithes  Favorite.  Large,  roundish ;  suture  deep ;  deep  rich  red 
on  yellow  ;  juicy,  rich,  very  good.     Last  half  of  Sept.     Valuable. 

Smock  Freestone.  Large,  oval,  base  rather  narrow  ;  orange  red  on 
yellow  ;  flesh  red  at  stone  ;  moderately  juicy  and  rich.  First  of 
oa.    N.  J. 

Susquehanna.  Very  large,  nearly  round ;  skin  rich  yellow,  with  a 
red  cheek ;  flesh  sweet,  juicy,  rich,  vinous.  First  to  middle  of 
Sept.     Penn. 


326  Peaches. 

DIVISION  II.— CLINGSTONES  OR  PAVIES. 

Class  I. — Flesh  pale  or  light  colored. 

Se£lion  I.     Leaves  serrated^  without  glands. 

Old  Newington.     (Newington,  Large  Newington.)     Large,  lound- 

^ish,  suture  slight;  surface  nearly  white,  with  a  fine  red  cheek, 

'  somewhat  streaked  with  darker  red  ;  flesh  nearly  white,  deep  red 

at  the  stone  ;  partly  melting,  juicy,  rich.     Season,  rather  late,  or 

middle  of  Sept.     Flowers  large. 

A  sub-variety,  cultivated  to  a  considerable  extent  in  this  country, 

has  globose  glands. 

Smith's  Newington.  (Early  Newington.)  Size  medium,  roundish- 
oval,  narrower  at  apex,  one  side  slightly  enlarged ;  surface  pale 
yellow,  with  a  lively  red  cheek,  streaked  with  purple  ;  flesh  bright 
red  at  the  stone,  juicy,  good.  Ripens  end  of  summer.  Flowers 
large. 

This  is  of  English  origin,  and  is  quite  distindl  from  the  Early  New- 
ington Freestone,  a  melting  {not  Jirm-^eshed)  peach,  often  adher- 
ing to  the  stone. 

Se£lion  II.    Leaves  crenate^  with  globose  glands. 

Large  White  Clingstone.  Large,  round,  suture  shght,  point  at 
apex  small ;  skin  white,  dotted  with  red,  or  with  a  light  red  cheek 
next  the  sun  ;  flesh  very  juicy,  sweet,  rich,  and  high-flavored. 
Season,  early  in  autumn.     Flowers  small.     Origin,  New  York. 

Oldmixon  Clingstone.  Large,  roundish-oval,  suture  distin6l 
only  at  apex,  fruit  slightly  larger  on  one  side  ;  surface  yellowish 
white,  dotted  with  red,  or  with  a  red  cheek  ;  flesh  juicy,  rich,  with 
a  high  flavor.  Flowers  small.  Ripens  first  of  autumn.  This  is 
one  of  the  finest  of  clingstone  peaches. 

Se6lion  III.     Leaves  with  reniform  glands. 

Catherine  Cling.  Large,  roundish-oval,  swollen  most  on  one  side, 
with  a  small  point  at  apex  ;  surface  pale  yellowish  green,  thickly 
dotted  and  with  a  cheek  of  red,  with  darker  streaks  ;  flesh  firm, 
dark  red  at  the  stone,  juicy,  rich,  fine.  Season  late.  Flowers 
small.  Of  English  origin.  The  fruit  of  this  variety,  and  of  the 
Old  Newington,  and  Oldmixon  Cling,  considerably  resemble  each 
other,  but  all  differ  in  the  glands  of  the  leaves. 

Chinese  Cling.  Large,  globular,  suture  shallow  ;  fine  red  on  yellow- 
ish white  ;  flesh  white,  red  at  the  stone,  rich,  vinous,  excellent. 
Middle  of  Sept. — middle  of  summer  at  the  South.     China. 

Donahoo  Cling.     Very  large,  roundish,  suture  deep  on  one  side ; 


Clingstones  or  Pavies.  327 

creamy  white,  tinged  red  in  the  sun ;   flesh  white  to  tne  stone, 
juicy,  rich,  excellent.     Georgia,  where  it  ripens  middle  of  Sept. 

Hyslop.  Large,  roundish-oval ;  crimson  on  white ;  juicy,  rich, 
vinous.     First  of  061. 

Heath.  (Heath  Cling,  White  Heath.)  Very  large,  oblong-oval, 
the  largest  specimens  nearly  round,  with  a  large,  conspicuous 
point  at  the  apex  ;  suture  distin6t  on  one  side  ;  surface  quite 
downy,  pale  yellowish  white,  sometimes  faintly  tinged  with  red 
next  the  sun ;  flesh  exceedingly  juicy,  becoming  melting,  with  a 
sweet,  very  high,  rich,  and  excellent  flavor ;  leaves  large,  wavy, 
deep  green,  slightly  crenate.  Flowers  small.  Season  very  late, 
about  mid-autumn,  and  the  fruit  may  be  kept  nearly  till  winter. 
At  the  North  it  matures  fully  in  the  warmest  seasons  only ;  and 
never  attains  its  full  size,  which  is  about  three  inches  in  diameter, 
unless  much  thinned  on  the  branches,  to  effe6t  which  a  thorough 
shortening-in  is  the  best  mode.  Origin,  Maryland.  Tree  quite 
hardy  and  vigorous.  In  Southern  Virginia,  the  Heath  is  rather 
an  uncertain  peach,  but  when  perfe6l  it  ripens  there  the  first  fort- 
night in  autumn. 

Pavie  de  Pompone.  Very  large,  roundish-oval,  suture  distin6l  on 
one  side  ;  a  deep  red  cheek  on  yellowish  white  ground  ;  flesh  deep 
red  at  stone,  juicy,  sweet,  good.  Flowers  large.  First  of  061. 
French. 

Rodman^ s  Cling.  (Red  Cling.)  Large,  oblong  ;  red  next  the  sun  ; 
flesh  whitish,  firm,  juicy.  Last  of  Sept.  Flowers  small.  Ameri- 
can. 

Shanghae.  Large,  oval,  flattened,  suture  distin6l,  deepened  at  apex  ; 
skin  greenish  yellow,  shaded  pale  red  ;  flesh  greenish  yellow, 
melting,  juicy,  with  a  high,  vinous  flavor.     First  half  of  Sept. 

Class  IL — Flesh  deep  yellow. 

Se6lion  I.    Leaves  serrate,  without  glands. 

Orange  Clingstone.  Large,  round,  suture  distinct,  passing  nearly 
round,  with  no  point  at  the  apex  ;  surface  deep  orange,  with  a  dark 
red  cheek  ;  flesh  rather  firm,  rich,  juicy,  vinous.  Season,  early 
in  autumn.     Flowers  small. 

Seilion  II.    Leaves  with  reniform  glands. 

Blanton  Cling.  Large,  oval,  pointed ;  skin  rich  orange,  with  a 
slightly  reddened  cheek  ;  flesh  orange  yellow,  firm,  vinous,  good. 

Lemon  Clingstone.  (Kennedy's  Cling,  Pine-Apple  Chng,  Yellow 
Pine-Apple.)  Large,  oblong-oval,  slightly  narrowed  at  apex,  ter- 
minated by  a  large  prominent  point ;  surface  deep  yellow,  with  a 


328  Ne6larines. 

dark  brownish-red  cheek ;  flesh  firm,  sHghtly  red  at  the  stone, 
with  a  rich,  vinous,  sub-acid  flavor.  Flowers  small.  Rather  late. 
Tree  produ6tive,  hardy.     Origin,  South  Carolina. 

1 IPPECANOE.  Large,  nearly  round,  slightly  compressed  ;  surface 
yellow,  with  a  red  cheek  ;  flesh  yellow,  juicy,  vinous,  good.  Quite 
late.  Flowers  small.  A  native  of  Philadelphia ;  of  little  value 
much  further  north.     New. 

Washington  Clingstone.  Size  medium,  roundish  ;  surface  yellow- 
ish green,  with  grey  specks,  and  with  a  slight  tinge  of  red  to  the 
sun ;  not  handsome ;  flesh  very  tender,  sweet,  high  flavored. 
Flowers  small.     Quite  late. 

Class  III. — Flesh  purplish  crimson. 
Section  /.     Glands  reniform. 

Blood  Clingstone.  (Claret  Clingstone,  Blood  Cling.)  Large,  often 
very  large,  roundish-oval,  suture  distin6l ;  skin  quite  downy, 
dark,  dull,  clouded,  purplish-red  ;  flesh  deep  red  throughout,  firm, 
juicy,  only  valuable  for  culinary  purposes.     Flowers  small. 

The  French  Blood  CHngstone,  the  parent  of  the  preceding,  only 
differs  from  it  in  its  smaller  size  and  large  flowers. 

The  Blood  Freestone  is  much  smaller  and  of  no  value. 


NECTARINES. 


The  Nectarine  being  nothing  more  than  the  peach  with  a  glossy 
skin,  the  same  rules  for  cultivation  will  apply  equally  to  both,  with 
the  exception  that  as  its  smooth  surface  renders  it  eminently  hable 
to  the  attacks  of  the  curculio,  special  attention  must  be  given  to  the 
destru6lion  of  this  inse6l. 

The  ne6tarine  is  usually  inferior,  and  has  more  of  the  Jtoya74  fla- 
vor than  the  peach,  and  the  shoots  are  of  smoother  and  more  com- 
pa6l  growth. 

DIVISION    I.— FREESTONES. 

Class  I. — Flesh  pale. 

Se£lion  I.    Leaves  with  reniform  glands. 

DowNTON.  Medium  in  size,  roundish-oval,  pale  green,  with  a  deep 
violet-red  cheek  ;  flesh  pale  green,  slightly  red  at  the  stone,  melt- 
ing, rich,  excellent.  Ripens  end  of  summer.  Flowers  small 
English. 


Freestones.  329 

Due  de  Telliers.  Rather  large,  roundish-oblong,  apex  slightly  nar- 
rowed, base  broad  ;  pale  green,  with  a  marbled  purple-red  cheek  ; 
flesh  pale  red  at  the  stone,  juicy,  sweet,  good.  Flowers  small. 
Rather  early,  or  end  of  summer. 

Early  Violet.  (Violet  Hative,  Aromatic,  New  Scarlet,  Large 
Scarlet,  Early  Brugnon,  Violet  Musk,  Violette  Musquee.)  Size 
medium,  roundish,  apex  slightly  narrowed,  suture  shallow  ;  skin 
with  a  dark  purple  red  cheek  and  brown  dots,  on  pale  yellowish- 
green  ;  flesh  whitish,  much  reddened  at  the  stone  ;  stone  round- 
ish, moderately  rough,  reddish  or  reddish  brown  ;  flesh  melting, 
rich,  high-flavored,  and  aromatic  ;  of  the  finest  quality.  Season 
medium  or  end  of  summer.  Flowers  small.  Distinguished  from 
Elruge  by  its  redder  flesh  and  stone,  and  darker  skin. 

The  Large  Early  Violet,  or  Violette  Grosse,  differs  in  its  larger  size 
and  rather  inferior  flavor. 

Elruge.  Medium  in  size,  roundish-oval,  suture  slight,  distin6l  at 
apex  ;  skin  a  dark  red  or  deep  violet  on  a  greenish  yellow  ground, 
with  minute  brownish  dots  ;  flesh  greenish  white,  slightly,  some- 
times scarcely  stained  with  pale  red  at  the  stone  ;  juicy,  rich,  high 
flavored  ;  stone  rough,  pale.  Flowers  small.  Season  about  me- 
dium, or  first  of  autumn.  This  is  one  of  the  best  and  most  cele- 
brated of  ne6larines. 

Hardivicke  Seedling.  Large,  roundish,  approaching  oval,  resem- 
bling Elruge  ;  skin  with  a  violet-red  cheek  on  pale  green ;  flesh 
greenish  white,  shghtly  reddened  at  the  stone,  juicy,  rich,  high 
flavored.  Flowers  small.  Season  medium,  or  end  of  summer. 
EngHsh. 

New  White.  Rather  large,  nearly  round ;  skin  white,  often  a 
slight  tinge  of  red  ;  flesh  white,  tender,  juicy,  rich,  vinous  ;  stone 
small.  Flowers  large.  Season  medium,  or  first  of  autumn. 
English. 

The  Old  White  resembles  the  preceding,  but  is  less  hardy  and  pro- 
dudive. 

Class  IL — Flesh  deep  yellow. 

Se6lio7i  I.     Leaves  serrate^  without  glands. 

Hunfs  Tawny.  Nearly  medium  size,  roundish-ovate,  narrowed 
and  pointed  at  apex,  one  side  slightly  enlarged  ;  skin  a  dark  red 
cheek  on  pale  orange,  with  numerous  russet  specks  ;  flesh  deep 
orange,  rich,  juicy,  good.  English.  Flowers  small.  Valuable 
for  its  early  maturity,  ripening  quite  early,  or  three  weeks  before 
the  close  of  summer.     Often  mildews  badly. 

Section  LI.     Leaves  with  reniform  glands. 

Boston.  (Perkins,  Lewis.)  Large,  handsome,  roundish-oval ; 
bright  yellow,  with  a  deep  red  cheek ;  flesh  yellow  to  the  stone, 


330  Ne6larines. 

with  a  good,  pleasant,  but  not  very  high  flavor.  Flowers  small. 
Season  medium,  or  about  the  first  of  autumn.  A  native  of  Bos- 
ton. 

Pitmaston  Orange.  Large,  roundish  ovate,  base  broad,  apex  nar- 
row and  pointed ;  surface  with  a  dark  reddish  cheek,  slightly 
streaked  at  the  margin,  on  rich  orange  ;  flesh  deep  yellow,  red  at 
the  stone,  juicy,  rich,  fine.  Flowers  small.  Stone  rather  small. 
Rather  early. 


DIVISION  IL— CLINGSTONES. 

Class  I. — Flesh  pale. 

Section  I.    Leaves  serrate^  without  glands. 

Early  Newington.  (Black,  Early  Black,  Lucombe's  Seedling.) 
Large,  roundish-ovate,  one  side  slightly  enlarged,  apex  pointed ; 
skin  pale  green,  nearly  covered  with  bright  red  and  with  darker 
marblings  and  dots  ;  flesh  greenish  white,  deep  red  at  the  stone, 
juicy,  with  a  fine,  rich  flavor.     Flowers  large.     First  of  autumn. 

Newington.  (Scarlet  Newington,  Scarlet,  Old  Newington,  Smith's 
Newington,  Anderson's.)  Rather  large,  roundish  ;  nearly  covered 
with  red  and  darker  marblings,  on  pale  greenish  yellow ;  flesh 
deep  red  at  the  stone,  juicy,  rich,  vinous.  Rather  late.  Flowers 
large.     Best  when  ripened  to  shrivelling. 

Class  II. — Flesh  yellow. 

Se£lion  I.     Leaves  with  reniforrn  glands. 

Red  Roman.  (Roman,  Old  Roman,  Brugnon  Musqude.)  Large, 
roundish,  a  little  flattened  at  apex  ;  skin  greenish-yellow,  with  a 
somewhat  rough,  dull  reddish  brown  cheek,  with  brown  russet 
specks  ;  flesh  firm,  greenish-yellow,  deep  red  at  the  stone,  rich, 
vinous,  high  flavored.  Flowers  large.  Season  medium  or  rather 
late. 


CHAPTER    V. 


THE    APRICOT. 


It  is  remarkable  that  a  fruit  of  such  excellence  as  the  Apricot,  and 
ripening  from  one  to  two  months  before  the  best  early  peaches, 
should  be  so  little  known.  In  its  natural  chara6ler,  it  is  more  nearly 
allied  to  the  plum  than  the  peach,  resembling  the  former  in  its  broad 
leaf,  and  in  the  smooth  stone  of  its  fruit ;  but  downy  like  the  peach, 
and  partaking  largely  of  its  flavor  and  excellence. 

The  apricot  is  budded  on  seedling  apricots,  and  on  peach  and 
plum  stocks.  Plum  stocks  are  preferred,  and  are  more  especially 
adapted  to  heavy  soils  ;  on  light  soils,  the  hard-shelled  almond,  and 
the  wild  plum,  have  proved  excellent. 

The  soil  should  be  deep  and  dry.  Young  trees  have  frequently 
perished  from  a  wet  sub-soil,  even  where  the  surface  is  not  unusually 
moist.  On  suitable  soils,  it  is  as  hardy  as  most  early  peaches.  The 
trees  have  been  commonly  planted  in  the  warmest  situations,  as  on 
the  warm  side  of  buildings,  or  other  sheltered  site,  facing  the  hot 
sun,  where  they  have  blossomed  early,  and  as  a  consequence,  the 
crop  has  not  unfrequently  been  destroyed  by  vernal  frosts.  Hence, 
a  northern  or  more  exposed  aspe6l,  would  be  far  preferable.  If 
trained  on  a  building,  the  eastern  side  should  be  especially  avoided, 
as  a  hot  morning  sun  upon  frosted  buds  would  be  nearly  certain 
destru6lion. 

The  liability  to  the  attacks  of  the  curculio,  and  the  very  common 
destru6lion  of  the  whole  crop  by  this  inse6t,  has  led  to  the  erroneous 
conclusion  that  the  apricot  is  not  suited  to  our  northern  cHmate. 
Several  cultivators,  as  far  north  as  forty-three  degrees  of  latitude,  by 
a  systematic  destruction  of  this  inse6t,  and  by  sele6ling  a  dry 
sub-soil,  often  obtain  heavy  crops  of  this  delicious  midsummer 
fruit.  The  mode  of  protection  is  fully  described  in  the  chapter  on 
inse6ts. 


332 


Apricots. 


VARIETIES. 

Albergier.  (Alberge.)  Small,  roundish,  slightly  compressed,  deep 
yellow,  flesh  reddish,  firm,  with  a  rather  brisk  flavor  ;  stone  com- 
pressed.    Rather  late.     Leaves  with  stipules.     For  preserving. 

Black.  (Purple  Apricot,  Noir,  Violet.)  Small  or  medium,  round  ; 
pale  red  where  densely  shaded,  dull  deep  purple  or  nearly  black 
in  the  sun,  surface  with  a  thin  down  ;  flesh  red  near  the  skin,  yel- 
lowish at  the  stone,  somewhat  fibrous,  sweet,  slightly  astringent, 
with  a  pleasant  good  flavor.  Kernel  sweet.  Adheres  to  the  stone. 
Hardy  as  an  apple-tree,  and  very  produftive.  A  distin6l  species 
{A.  dasycarpd)  fi-om  the  other  apricots.  Ripens  with  the  Breda. 
Reproduces  itself  from  the  stone.     Shoots  quite  slender,  greenish. 

There  is  another  quite  different  apricot,  called  Violet  or  Red  Angou- 
mois  ;  small,  oblong,  lighter  red,  free  from  the  stone.     Rare. 


Breda.     (Holland,   Amande 


Aveline.)  Rather  small,  sometimes 
nearly  medium  (an  inch  and  a  half 
diameter),  roundish,  obscurely  four- 
sided,  suture  distinct ;  surface 
orange,  with  a  dark  reddish  orange 
cheek  ;  flesh  deep  orange,  free  from 
the  stone,  rich,  and  high  flavored. 
Sweet  kernel.  Quite  early,  or  a 
week  or  two  after  midsummer.  Har- 
dy for  an  apricot,  and  very  produc- 
tive. 


Brussels.     Size  medium,  rather  oval, 
compressed ;     pale    yellow,    dotted 
Fig.  zdo.— Breda.  whitc  in  the  shade,  russety  brown  to 

the  sun,  suture  deep  at  base  ;  flesh 
yellow,  rather  firm,  moderately  rich.     Rather  late. 

Burlington.  Rather  large,  oblong,  suture  distin6l,  skin  golden  yel- 
low, dotted  red,  and  a  blush  to  the  sun ;  flesh  yellowish,  sweet, 
good.     Last  half  of  July.     N.  J. 

Early  Golden.  (Dubois'  Apricot.)  Small,  an  inch  and  a  fourth 
in  diameter,  round-oval,  nearly  smooth,  suture  narrow,  distindt ; 
surface  wholly  pale  orange  ;  flesh  orange,  moderately  juicy,  sweet, 
good,  free  from  the  stone.  Kernel  sweet.  Early,  or  ten  days 
before  the  Moorpark.  Hardy,  very  produ6live,  profitable  for  mar- 
ket.    Origin,  Dutchess  co.,  N.  Y. 

Hemskirke.  Large,  roundish,  compressed  ;  surface  orange,  with  a 
red  cheek ;  flesh  bright  orange,  rich,  juicy,  sprightly.  Kernel 
bitter.  Stone  rather  small.  Resembles  Moorpark,  but  smaller, 
a  little  earlier,  and  stone  not  perforate.     English. 


Apricots.  333 

Lafayette.     Very  large,  oval,  light  yellow,  marbled  red  in  the  sun  ; 
flesh  high  flavored  and  excellent.     Ripens  in  August.     City  of 

N.  Y. 

Large  Early.     Size    medium,   oblong,   compressed,   suture    deep, 
sUghtly  downy ;  pale  orange,  with  a  spotted  bright  orange  cheek, 


Fig.  361. — Large  Early. 

very  handsome  ;  flesh  free  from  the  stone,  pale  orange,  rich,  juicy. 
Ripens  at  or  a  little  before  midsummer.     South  of  France. 

MoORPARK.  (Anson's,  Dunmore's  Breda,  Temple's.)  Large  (two 
inches  in  diameter),  nearly  round,  slightly  compressed ;  surface 
orange,  with  a  deep  orange  red  cheek,  and  with  numerous  darker 
dots  ;  flesh  free  from  the  stone,  bright  yellowish  orange,  rather 
firm,  quite  juicy,  with  a  rich,  high  flavor.  Kernel  bitter.  Stone 
perforate,  or  with  a  hole  lengthwise  under  one  edge,  so  that  a  pin 
may  be  thrust  through.  Season  medium,  or  two  weeks  after  mid- 
summer. Requires  the  shortening-in  pruning  recommended  for 
the  peach.     English.     Old. 

Musch.  (Musch-Musch.)  Rather  small,  round,  deep  yellow,  with 
a  slight  orange  red  cheek  ;  flesh  yellow,  translucent,  tender,  sweet. 
Tree  rather  tender.  Little  known  in  this  country.  Origin,  Musch, 
in  Asia  Minor. 

Orange.  (Early  Orange,  Royal  Orange,  Royal  George,  Persian, 
Royal  Persian.)  Size  medium,  roundish,  suture  distindl,  deep  at 
base ;  surface  orange,  often  a  ruddy  cheek ;  flesh  dark  orange, 
half  dry,  partly  adhering  to  the  stone— dry  and  poor  unless  house- 
ripened.  Stone  small,  roundish.  Kernel  sweet.  CuHnary. 
Ripens  at  midsummer. 


334  Apricots, 

Peach.  (Anson's  Imperial,  Peche,  De  Nancy.)  Very  large,  slightly 
larger  than  Moorpark,  roundish,  yellowish  orange,  with  a  brown- 
ish orange  cheek,  and  mottled  with  dark  brown  to  the  sun  ;  flesh 
rich  yellow,  juicy,  with  a  rich,  high  flavor.  Kernel  bitter.  Stone 
perforate.  Ripens  about  the  time  of  the  Moorpark,  which  it 
closely  resembles,  but  is  of  larger  size.     Origin,  Piedmont. 

Red  Masculine.  (Early  Masculine,  Brown  Masculine,  Abricotin, 
Abricot  Precoce,  Abricotier  Hatif )  Small,  nearly  round,  suture 
distin6l;  bright  yellow,  with  deep  orange  cheek  and  red  spots  ;. 
flesh  yellow,  slightly  musky,  sub-acid ;  stone  thick,  obtuse  at 
ends.  Kernel  bitter.  Flowers  rather  small.  Very  early  or  about 
midsummer.  Hardy  for  an  apricot.  Valuable  only  for  its  earli- 
ness. 

Ringgold,  Large,  roundish,  slightly  oblong,  light  orange,  darker  in 
the  sun ;  flesh  yellow,  juicy,  excellent.  Ripens  soon  after  the 
Orange.     Ga. 

Roman.  (Abricot  Commun.)  Medium  in  size,  rather  oval,  com- 
pressed, suture  small  or  obscure  ;  surface  pale  yellow,  with  a  few 
red  dots  to  the  sun ;  flesh  very  fine  grained,  half  juicy,  with  a 
mild  pleasant  flavor.  Kernel  bitter.  Worthless  in  England,  but 
greatly  improved  by  our  warm  summers.  Produ6live.  Season 
rather  early  or  medium,  or  two  weeks  after  midsummer.  It  is 
disseminated  in  this  country  under  various  erroneous  names. 

The  Blotch-leaved  Roman  differs  only  in  the  yellow  spot  or  stain  of 
its  leaves. 

Royal.  Rather  large,  round-oval,  slightly  compressed,  suture  shal- 
low ;  dull  yellow,  faintly  reddened  to  the  sun  ;  flesh  pale  orange, 
firm,  juicy,  sweet,  high  flavored,  slightly  sub-acid,  free  from  the 
large,  oval,  nearly  impervious  stone.  Kernel  bitter.  Ripens  a 
week  before  Moorpark,  smaller  than  the  latter,  and  with  a  less  bit- 
ter kernel.     French. 

Shiplefs.  (Blenheim.)  Large,  oval,  surface  orange  ;  flesh  deep 
yellow,  juicy,  rather  rich  ;  stone  roundish,  not  perforate.  Kernel 
bitter.     Inferior  to  Moorpark,  but  rather  earlier.     English. 

Texas.  Small,  round,  dark  maroon  ;  flesh  juicy  and  pleasant,  astrin- 
gent at  stone — clingstone.     Athens,  Ga. 

Turkey.  Size  medium;  round,  not  compressed ;  surface  deep  yel- 
low, with  a  mottled,  brownish,  orange  cheek ;  flesh  pale  yellow, 
firm,  juicy,  with  a  fine  mixture  of  sweet  and  acid  ;  very  free  from 
stone.  Rather  late,  or  middle  of  August.  Somewhat  resembles 
Moorpark,  but  differs  in  being  rounder,  paler,  with  an  impervious 
stone,  and  sweet  kernel. 

The  Blotch-leaved,  or  Golden  Blotched,  is  identical  with  the  pre- 
ceding, with  a  yellow  spot  on  the  centre  of  each  leaf. 


Apricots.  335 

White  Masculine.  (White  Apricot,  Eari}  White  MascuHne,  Abri- 
cot  Blanc.)  Small,  roundish,  neariy  white,  rarely  a  faint  reddish 
cheek,  rather  downy ;  flesh  white,  delicate,  a  little  fibrous,  ad- 
hering to  the  stone.  Kernel  bitter.  Closely  resembles  the  Red 
Masculine,  except  in  color  and  being  rather  better,  and  four  or 
five  days  later. 


CHAPTER  VI. 

THE   PLUM. 

Raising  the  Young  Trees.  The  plum  is  propagated  by  budding 
or  grafting  on  seedling  plums.  For  this  purpose  the  stones  of  such 
varieties  should  be  chosen  as  are  of  large  and  thrifty  growth  ;  and 
they  are  to  be  treated  in  planting  precisely  as  direfted  for  the  peach, 
with  additional  care  to  prevent  the  drying  of  the  stones,  which 
occurs  much  sooner  in  consequence  of  their  smaller  size  and  thin- 
ner shell.  If  not  cracked,  a  part  only  will  vegetate  the  first  year, 
although  many  may  be  made  to  open  by  the  repeated  action  of  freez- 
ing and  thawing. 

Stocks.  On  light  or  unfavorable  soils,  most  of  the  common  varie- 
ties produce  feeble  and  slowly  growing  seedlings  ;  an  excellent  sub- 
stitute will  be  found  in  the  larger  sorts  of  the  wild  plum,  sometimes 
known  as  the  Canada  plum  {Prunus  Americana).  Those  varieties 
which  are  found  to  outgrow  this  stock,  should  be  worked  at  the  sur- 
face of  the  ground,  and  when  transplanted  the  place  of  union  should 
be  set  a  few  inches  lower.  On  strong  soils,  where  the  plum  grows 
freely,  the  common  Horse  plu7n  (a  blue,  oval,  rather  acid  sort) 
makes  the  best  stocks.  The  French  St.  Julien  is  similar  in  cha- 
rafter.  The  Myrobolan,  or  cherry  plum,  although  slender  in  growth, 
succeeds  better  on  light,  sandy,  or  gravelly  soils,  and  is  also,  hke 
the  Canada  plum,  employed  as  stocks  for  dwarfs. 

On  light  soils,  the  peach  has  been  occasionally  employed.  A 
very  few  varieties  take  readily  and  grow  freely,  and  large  healthy 
trees  have  in  some  instances  been  produced ;  but  the  great  uncer- 
tainty which  attends  its  use,  and  the  failure  with  most  varieties,  indi- 
cate the  propriety  of  the  rejedlion  of  the  peach  for  this  purpose. 

Grafting,  to  succeed  best,  should  be  done  quite  early  in  spring, 
before  the  buds  have  commenced  swelling ;  and  budding  must  be 
performed  while  the  stocks  are  at  the  period  of  their  most  vigorous 
growth  (provided  sufficiently  matured  buds  can  be  found),  which  is 


Redy  Purple,  or  Blue.  337 

usually  soon  after  midsummer.  If  deferred,  the  bark  will  not  peel 
freely,  and  the  buds  will  not  adhere. 

The  time  required  to  attain  a  sufficient  size  for  the  orchard,  varies 
much  with  different  sorts.  The  Imperial  Gage,  the  Washington, 
Huling's  Superb,  and  others,  grow  rapidly,  and  usually  produce 
good  trees  in  two  years  from  the  graft  or  bud  ;  while  such  slow- 
growing  plums  as  the  Primordian,  Green  Gage,  and  Red  Diaper, 
require  a  longer  period. 

Soil.  The  best  soil,  usually,  is  a  strong,  rich,  clayey  loam.  On 
many  light  soils  the  tree  grows  with  less  vigor,  independently  of 
which  the  crop  is  more  frequently  destroyed  by  the  curculio,  a  per- 
vious soil  affording  a  more  ready  place  of  shelter  for  the  young 
inse6ls,  on  their  escape  from  the  fallen  fruit.  A  few  varieties  are 
well  adapted  to  rather  dry  as  well  as  light  lands. 

In  planting  orchards,  a  suitable  distance  is  one  rod  apart,  giving 
one  hundred  and  sixty  trees  to  the  acre.  The  ground  should  be 
manured  and  kept  well  cultivated,  as  the  plum,  especially  when 
young,  is  sensitive  to  the  effe<5ls  of  the  weeds  and  grass  of  neglefted 
culture. 


ARRANGEMENT   OF   VARIETIES. 
Division     I. — Red,  Purple,  or  Blue. 
Division  II. — Green^  White,  or  Yellow. 


Division  I. — Red,  Purple,  or  Blue. 

Blue  Imperatrice.  (Imperatrice.)  Size  medium,  obovate,  narrowed 
to  the  base  in  a  somewhat  conic  neck ;  skin  deep  purple,  bloom 
copious,  blue  ;  stalk  three-fourths  of  an  inch  long,  slightly  sunk  ; 
flesh  greenish  yellow,  rather  firm,  not  juicy,  rich,  sugary  ;  ripening 
very  late,  and  hanging  till  nearly  winter. 

The  variety  known  erroneously  as  the  Semiana  or  Blue  Imperatrice 
of  Boston,  and  disseminated  as  such,  differs  from  the  true  Impera- 
trice in  its  shorter  and  smaller  neck,  much  shorter  and  not  sunk 
stalk,  and  more  acid  flavor.  It  is  very  produftive,  and  a  good 
very  late  culinary  sort. 

Bradshaw.  Large,  obovate,  with  an  obtuse  suture  on  one  side, 
sometimes  with  a  very  slight  neck;  color  dark  purple,  with  a 
light  blue  bloom  ;  stalk  three-fourths  of  an  inch  long,  cavity  nar- 

15 
\ 


338 


Plums. 


row;    flesh  a  little   coarse,  becoming  light  brownish   purple,  at 
first  adhering  but  becoming  nearly  free  from  the  stone  when  fully 


Fig.  362. — Bradshaw. 


ripe ;  juicy,  good,  slightly  acid, 
smooth.     Last  of  August. 


Tree  vigorous,  shoots  purple, 


Brevoorfs  Purple.  (New  York  Purple.)  Large,  oval,  suture  dis- 
tin6t  at  base  ;  skin  reddish,  with  a  violet  bloom,  stalk  three-fourths 
of  an  inch  long,  cavity  deep,  narrow  ;  flesh  soft,  juicy,  sub-acid, 
moderately  rich,  second-rate.  Season  medium.  Shoots  long, 
smooth  ;  tree  produ6live.     Origin,  New  York. 

Cherry.  (Early  Scarlet,  Myrobolan.)  Small  (one  inch  in  diameter), 
round,  remotely  heart-shaped,  bright  red,  bloom  faint ;  stalk  short 
and  slender ;  cavity  narrow  ;  flesh  juicy,  slightly  fibrous,  soft, 
melting,  sub-acid,  not  rich,  adhering  to  the  oval,  pointed  stone. 
Ripens  very  early  or  about  midsummer,  its  only  value.  This  is  a 
distin6l  species  {Prunus  cerasifera\  and  is  distinguished  by  its 
smooth,  slender  shoots,  small  bushy  head,  and  narrow  leaves. 
There  are  several  varieties. 

The  Golden  Cherry  Plum  (Market  Plum,  of  Hoffy)  is  heart-shaped, 


Redy  Purple^  or  Blue. 


339 


yellow,  speckled  with  scarlet  in  the  sun,  produ6live,  and  slightly 
earlier  than  the  common  cherry  plum. 


(St.   Martin,   Saint  Martin 


Fig.  363. — Gee's  Late  Red. 


Cob's  Late  Red^  or  Red  St.  Martin. 
Rouge.)  Size  medium,  roundish, 
suture  distindl  on  one  side,  skin 
light  purpHsh  red,  bloom  thin,  blue  ; 
stalk  three-fourths  of  an  inch  long, 
scarcely  sunk ;  flesh  rather  firm, 
crisp,  rich,  vinous.  Very  late,  pro- 
ductive, shoots  downy.  A  valuable 
late  plum. 


Columbia.  (Columbian  Gage.)  Very 
large,  nearly  globular,  one  side 
slightly  larger ;  skin  brownish  pur- 
ple, reddish  brown  where  much 
shaded,  with  many  fawn-colored 
dots ;  bloom  blue,  copious  ;  stalk 
one  inch  long,  rather  stout ;  cavity 
small ;  flesh  orange,  moderately 
juicy,  rich,  rather  coarse,  free  from 
the  small,  compressed  stone,  or  ad- 
hering at  the  edge  ;  flavor  good.  Fruit  liable  to  rot.  Season 
medium,  or  end  of  summer.  Shoots  downy,  stout,  blunt,  spread- 
ing, leaves  nearly  round. 

Corse's  Nota  Bene.  Rather  large,  round,  surface  pale  lilac  brown, 
often  dull  green  in  the  shade  ;  bloom  light  blue,  copious  ;  stalk 
half  an  inch  long,  cavity  round  ;  flesh  greenish,  rather  firm,  crisp, 
rich,  vinous.     Very  late,  very  produ6live,  shoots  downy. 

Cruger's  Scarlet.  (Cruger's,  Cruger's  Seedling.)  Medium,  approach 
ing  small,  roundish-oval,  suture  obscure  ;  surface  lively  red,  or 
bright  lilac,  with  numerous  yellow  dots,  pale  fawn  color  in  the 
shade,  bloom  thin,  bluish  ;  stalk  half  an  inch  long,  cavity  shal- 
low ;  flesh  deep  orange,  moderately  juicy,  mild,  agreeable,  not  rich, 
good.  Season  medium.  Shoots  downy.  Hardy,  adapted  to  hght 
soils,  very  produ6live.     Origin,  New  York. 

Damson.  (Common  Damson,  Early  Damson,  Purple  Damson,  Blue 
Damson.)  Small,  oval  (an  inch  long),  purple,  bloom  thick,  blue  ; 
melting,  juicy,  sub-acid,  partly  free  from  stone.  Early  autumn. 
Profusely  productive. 

The  Sweet  Dainson  is  less  acid.  The  Winter  Damson  is  small, 
round,  purple,  bloom  copious,  with  an  acid,  slightly  astringent 
flavor  ;  it  bears  enormous  crops,  which  hang  uninjured  till  late  in 
autumn.  The  Damson  makes  good  preserves.  There  are  several 
sub- varieties. 

De  Delice.  Size  medium,  roundish-oval,  with  a  slight  neck ;  skin 
green,  marbled  and  shaded  with  violet,  and  covered  with  a  thin 


340 


Plums. 


bloom;  stalk  three-fourths  of  an  inch  long,  rather  stout,  very 
slightly  inserted  ;  flesh  orange  yellow,  juicy,  melting,  with  a  rich, 
sugary,  luscious  flavor,  adheres  slightly  to  the  stone.  End  of 
September,  and  lasts  long.     Foreign.     (Downing.) 

De  Montford.  Size  medium,  roundish-oval,  dull  purple,  streaked 
and  dotted  with  russet ;  stalk  medium,  rather  stout,  not  sunk ; 
flesh  greenish,  juicy,  sweet,  and  rich — adhering  to  the  stone.  Last 
of  August. 

Denniston^s  Red.  Medium  or  rather  large,  roundish-oval,  narrowed 
to  the  stalk  ;  suture  passing  half  round  ;  surface  a  fine  light  red, 
with  fawn-colored  dots  ;  bloom  very  thin  ;  stalk  very  long,  slender, 
little  sunk ;  flesh  amber-colored,  rich,  of  moderate  quality,  free 
from  the  small,  oval,  compressed  stone.  Season  medium,  or  last 
of  summer.     Shoots  smooth.     Origin,  Albany,  N.  Y. 

Domine  Dull.  (German  Prune,  of  some.)  Size  medium,  long-oval, 
suture  very  obscure  ;  skin  very  dark  purple,  bloom  blue  ;  stalk 
three-fourths  of  an  inch  long,  scarcely  sunk  ;  flesh  juicy,  becoming 
dry,  rich,  sweet,  good.  Profusely  productive.  Rather  late. 
Origin,  Kingston,  N.  Y. 

Duane's  Purple.    Very  large,  oblong-oval,  longer  on  one  side ; 

slightly  narrowed  towards  the  stalk ; 
skin  reddish  purple,  bloom  lilac  ;  stalk 
three-fourths  of  an  inch  long,  slender, 
cavity  narrow  ;  flesh  juicy,  moderately 
sweet,  of  moderate  flavor,  adhering 
mostly  to  the  stone.  Rather  early, 
ripening  last  half  of  August.  Shoots 
very  downy,  leaves  large,  downy  be- 
neath.    Origin,  Duanesburgh,  N.  Y. 

Early  Tours.  (Prdcoce  de  Tours,  Early 
Violet.)  Medium  or  small,  deep  pur- 
ple, bloom  copious,  blue  ;  stalk  half  an 
inch  long,  cavity  narrow ;  flesh  dull 
yellow,  slightly  fibrous,  rather  sweet, 
melting,  good.  Quite  early.  Shoots 
downy. 

Fellenberg.  (Italian  Prune.)  Medium, 
oval,  pointed  and  tapering  at  ends  ; 
suture  small,  distin6l ;  dark  purple, 
with  dark  blue  bloom;  stalk  an  inch 
long,  scarcely  sunk;  flesh  greenish 
yellow,  juicy,  sweet,  of  good  quality — 
freestone.     Last  of  August. 

T\z.  7,b^.— Fellenberg.  _     ,       .       ,  ^.  ,.  ,  ^ 

Fothertngham.     Size  medmm,  obovate, 
suture  distin(5t ;  skin  purple  in  the  sun,  reddish  in  the  shade,  bloom 


Red,  Purple,  or  Blue. 


341 


pale  blue  ;  stalk  an  inch  long  ;  flesh  pale  greenish  yellow,  juicy, 
sprightly,  moderately  rich.  Rather  early.  Shoots  smooth.  Eng- 
lish.    Old. 

Frost  Gage.  Rather  small,  round-oval,  suture  distin6l  on  one  side  ; 
skin  deep  purple,  bloom  thin ;  stalk  half  to  three-fourths  of  an 
inch  long,  scarcely  sunk ;  flesh  juicy,  sub-acid,  becoming  sweet, 
melting,  of  fine  but  not  of  the  highest  flavor  ;  much  subject  to 
black  knot.     Shoots  smooth,  rather  slender  ;  tree  tall,  upright. 

German  Prune  or  Quetsche.  Large,  long-oval,  curved  or 
swollen  on  one  side,  with  a  long  tapering  neck  to  the  stalk  ; 
suture  distindl ;  skin  purple,  with  a  thick  blue  bloom  ;  stalk  three- 
fourths  of  an  inch  long,  slender,  slightly  sunk ;  flesh  green,  firm, 
sweet,  pleasant,  not  rich,  free  from  the  very  long,  flat,  slightly 
curved  or  lunate  stone  ;  valuable  for  drying  and  preserving. 
Rather  late.     Shoots  smooth.     There  are  several  sub- varieties. 

Goliath.  Large,  roundish-ob- 
long or  oval,  enlarged  on  one 
side ;  skin  deep  red,  ap- 
proaching blue  or  purple  ; 
bloom  thin,  blue  ;  stalk  half 
or  three-fourths  of  an  inch 
long,  cavity  very  deep,  dis- 
tinct ;  flesh  yellowish,  mostly 
adhering  to  the  stone,  juicy, 
coarse,  sub-acid.  Season 
medium.  Shoots  grey,  very 
hairy,  leaves  narrow.  Pro- 
du6live.  Bears  early — pro- 
fitable. 

Highlander.  Large,  ovate,  ir- 
regular ;  deep  blue  with  a 
brownish  tinge  ;  stalk  very 
short,  slightly  sunk  ;  juicy, 
rich,  vinous,  refreshing,  ex- 
cellent.    End  of  September. 

Fig.  365. — Goliath. 

HoweWs  Early.    Rather  small, 

oval,  slightly  angular,  suture  obsolete;  skin  light  brown,  often 
greenish  yellow  in  the  shade  ;  bloom  thin,  blue  ;  stalk  three- 
fourths  of  an  inch  long,  slender,  not  sunk  ;  flesh  amber-colored, 
juicy,  sweet,  perfumed,  free  from  the  small,  oval  stone.  First  of 
August.     Shoots  slender,  grey,  downy  ;  tree  produc^live. 

Ickworth  Imperatrice.  Medium  or  rather  large,  obovate,  purple, 
with  irregular  streaks  of  fawn  color ;  stalk  medium  ;  flesh  green- 
ish yellow,  sweet,  juicy,  rich,  mostly  adhering  to  the  rather  small 
stone.  Very  late,  keeping  into  winter,  becoming  dryer  and 
sweeter.     Shoots  smooth.     English. 


342  Plums. 

Isabella.  Medium  in  size  or  large,  oval,  slightly  narrowed  to  the 
base  ;  skin  dark  dull  red,  dotted  darker  ;  stalk  three-fourths  of  an 
inch  long,  a  little  hairy,  cavity  moderate  ;  flesh  yellow,  rich,  juicy, 
and  slightly  adhering  to  the  pointed  stone.  Shoots  quite  downy. 
Season  medium.     Enghsh. 

Italian  Damask.  Size  medium,  nearly  round,  slightly  flattened  at 
base  ;  suture  distin6l,  passing  from  base  to  apex  ;  surface  violet, 
becoming  brown  ;  stalk  half  an  inch  long,  slender,  cavity  small, 
round  ;  flesh  yellowish  green,  firm,  sweet,  high  flavored,  very  free 
from  the  oval,  rather  thick  stone.  Season  medium.  Shoots 
smooth. 

Judson.  Rather  small,  roundish,  slightly  oval,  base  a  little  flattened, 
suture  indistin6l ;  surface  a  handsome  damask  or  pink,  slightly 
mottled  ;  stalk  one  inch  long,  slender,  cavity  small,  rather  deep ; 
flesh  juicy,  rich,  vinous,  high  flavored,  free  from  the  rather  large 
stone.     Ripens  first  of  August.     Origin,  Lansingburgh,  N.  Y. 

Kirke's.  Size  medium,  round,  suture  small ;  skin  dark  purple, 
bloom  thin,  blue  ;  stalk  three-fourths  of  an  inch  long,  cavity  slight ; 
flesh  greenish  yellow,  firm,  rich,  free  from  the  flat,  broad  stone. 
Season  medium.  Shoots  smooth.  Resembles  the  Purple  Gage 
externally.     Often  spurious.     English. 

Lombard.  (Bleecker's  Scarlet.)  Size  medium,  sometimes  rather 
large,  round-oval,  slightly  flattened  at 
ends,  suture  obscure  ;  skin  violet  red  ; 
stalk  very  slender,  half  to  three-fourths 
of  an  inch  long,  cavity  broad  ;  flesh 
deep  yellow,  pleasant,  not  rich,  but  of 
fine  quality.  Rather  early  or  medium 
in  season,  ripening  a  week  or  two  before 
the  end  of  August.  Hardy,  very  pro- 
lific, well  adapted  to  light  soils — valu- 
able. Shoots  thrifty,  quite  smooth  or 
glossy,  bright  purple  ;  leaves  crumpled. 
Origin,  Albany,  N.  Y. 
This  is  a  strongly  fixed  variety,  and  has 
in  many  instances  produced  seedhngs 
very  closely  resembling  itself. 

Mannings    Lo7tg   Blue.      (Large    Long 
Fig.  zf^.-Lombard.  Blue,    Manning's   Long    Blue   Prune.) 

Large,   long,    oval,    slightly   one-sided, » 
suture  obscure  ;  stalk  very  long,  slender,   scarcely   sunk ;   skin 
dark  purple,  bloom  thick,  blue  ;  flesh  firm,  rather  juicy,  nearly  free 
from  the  long,   pointed    stone.     Rather  late,   ripens  gradually. 
Shoots  smooth.     Tree  very  produ6live. 

Meigs.  Large,  roundish-oval,  suture  indistin6l,  dull  reddish  purple, 
with  numerous  grey  dots  ;  stalk  long,  slender,  curved,  slightl^i 


Red,  Purple,  or  Blue. 


343 


sunk ;  flesh  greenish  yellow,  rich,  excellent,  adhering  to  stone. 
End  of  September. 

Morocco.  (Italian  Damask  erroneously.  Early  Morocco,  Black 
Morocco,  Early  Damask,  Black  Damask.)  Size  medium,  roundish, 
slightly  flattened  at  ends  ;  suture  on  one  side  only,  shallow,  skin 
dark  purple,  bloom  pale,  thin  ;  stalk  half  an  inch  long,  rather 
stout ;  flesh  greenish  yellow,  adhering  slightly  to  the  stone,  rich, 
rather  acid,  becoming  sweet.  Not  first-rate,  but  valuable  for  its 
earliness,  ripening  ten  days  before  the  Washington.  Shoots 
downy.     A  moderate  bearer. 

Ne6larine.  Large,  regular,  roundish ;  skin  purple,  bloom  blue ; 
stalk  half  an  inch  long,  stout ; 
flesh  dull  greenish  yellow,  often 
tinged  with  red,  rather  coarse, 
rich,  acid,  partly  adhering  to  the 
stone.  Rather  early.  Shoots 
nearly  smooth,  leaves  broad. 
Quite  distinct  from  the  Peach 
Plum  of  the  preceding  class. 


Orleans.  (Old  Orleans,  Red  Da- 
mask, Monsieur.)  Size  medium, 
roundish,  suture  distindl,  slight- 
ly larger  on  one  side  ;  skin  dark 
red,  purple  in  the  sun ;  stalk 
one-half  to  three-fourths  of  an 
inch  long,  cavity  wide ;  flesh 
yellowish,    sweet     mixed    with 

acid,  of  second  quality  in  rich-  Fig.  ^(^j.—NenariM. 

ness,  pleasant  and  good.     Ra- 
ther early.     Shoots  downy.     There  are  two  or  three  sub-varie- 
ties. 

Orleans  Early.  (New  Orleans,  Hampton  Court,  Monsieur  Hitif.) 
Size  medium,  round-oval,  suture  shallow,  stalk  half  an  inch  long, 
stout,  or  longer  and  slender  ;  cavity  moderate  ;  skin  reddish  pur- 
ple, slightly  marbled  ;  flesh  yellowish  green,  rather  rich.  Early  in 
August. 

Wilmot's  Orleans  scarcely  differs  from  the  Early  Orleans. 

Peach  Plum.  (Prune  Peche.)  Very  large,  roundish-oblate,  regu- 
lar, flattened  at  ends,  suture  distindl,  shallow  ;  color  varying  from 
salmon  to  light  brownish  red ;  stalk  very  short,  cavity  narrow, 
shallow ;  flesh  rather  coarse,  juicy,  sprightly,  free  from  the  nearly 
round,  very  flat,  much  furrowed  stone.  Shoots  smooth.  Quahty 
not  very  high,  moderate  bearer,  tree  somewhat  tender.  Matures 
about  ten  days  before  the  Washington.     Shoots  smooth,  vigorous. 

Pond^s  Seedling  (English).  Very  large,  ovate,  slightly  tapering  to 
stalk ;  skin  thick,  reddish  violet,  with  numerous  brown  dots,  and 


344 


Plums. 


covered  with  a  handsome  bloom  ;  rather  coarse,  juicy,  moderately 
rich.  Middle  of  September.  Tree  vigorous,  branches  smooth, 
greyish.     A  beautiful  showy  fruit. 

Pond^s  Seedlings  of  Massachusetts,  a  very  distinct  sort,  is  medium 
in  size,  roundish,  purple  ;  flesh  yellowish,  rather  dry,  sweet  with 
acid,  flavor  moderate  or  poor.     Early.     Shoots  downy. 

Prince  Englebert.  Large,  oblong  oval,  deep  bluish  purple,  with  a 
dense  bloom ;  stalk  rather  slender,  with  a  fleshy  ring  at  base, 


Fig.  368.— Pond's  Seedling  (English). 


Fig-  369. — Prince  Englebert. 


cavity  rather  deep  and  narrow ;  flesh  juicy,  melting,  with  a  plea- 
sant, moderately  rich,  and  very  good  flavor — ^freestone.  End  of 
August.     Shoots  downy.     Belgian. 

Frune  d'Agen  or  Agen  Date.  Size  medium,  obovate,  flattened 
one  side ;  skin  reddish  purple,  bloom  blue  ;  stalk  short ;  flesh 
greenish  yellow,  sweet.  Very  late,  profusely  produ6live.  Shoots 
smooth,  leaves  narrow.     French.     Culinary. 

Purple  Favorite.  Size  medium,  or  rather  large,  round-obovate  ; 
suture  obsolete  ;  skin  brownish  purple ;  bloom  thin,  light  blue  ; 
stalk  three-fourths   of  an   inch   long,  scarcely  sunk  ;  flesh  pale 


Redy  Purple,  or  Blue. 


345 


greenish,  juicy,  tender,  melting,  rich,  sweet,  excellent,  free  from 
the  very  small,  roundish  stone.  Season  about  medium,  or  last 
week  of  August.  Shoots  nearly  smooth,  short-jointed,  growth 
slow,  much  resembling  that  of  the  Red  Diaper.  Origin,  New- 
burgh,  N.  Y. 

Purple  Gage.  (Reine  Claude  Violette,  Violet  Queen  Claude.) 
Size  medium,  roundish,  slightly  flattened  at  ends,  suture  distinct, 
shallow  ;  surface  violet,  bloom  light  blue ;  stalk  an  inch  long, 
cavity  narrow  ;  flesh  rather  firm,  greenish  yellow,  rich,  sugary,  of 


Fis-  37°- — Purple  Favorite. 


Fig.  371. — Purple  Gage. 


very  high  and  excellent  flavor,  free  from  the  oval,  compressed 
stone.  Ripens  rather  late,  hanging  long,  and  slightlv  shrivelling 
on  the  tree.  Shoots  smooth,  resembhng  those  o!  the  Green 
Gage.     A  spurious  sort  is  often  disseminated. 

Quackenboss.  Large,  oblong-oval,  deep  purple,  suture  faint,  stalk 
short,  slightly  sunk ;  slightly  coarse,  sprightly,  very  good,  partly 
freestone.     06lober.     Albany,  N.  Y. 

Red  Diaper.  (Diaprde  Rouge,  Mimms,  Imperial  Diadem.)  Large, 
obovate,  somewhat  necked ;  skin  reddish  purple,  with  a  few  yel- 
lowish specks,  bloom  light  blue  ;  stalk  three-fourths  of  an  inch 
long,  slender,  slightly  hairy,  little  sunk  ;  flesh  pale  green,  juicy, 
melting,  rich,  of  fine  fiavor ;  free  from  the  quite  small  stone. 
Season  medium  or  end  of  summer.  Shoots  nearly  smooth ; 
growth  slow. 


346 


Plums. 


Red  Gage.  Medium  or  rather  small,  round-ovate,  brownish  red, 
stalk  rather  slender,  cavity  narrow  ;  flesh  greenish  amber,  juicy, 
melting,  rich,  mild,  sweet,  free  from  the  small  stone  ;  flavor  un- 
usually pleasant  and  refreshing.      Rather  early.      Shoots  dark 


Fig.  372. — Red  Diaper. 


Fig-  ZTi-—Red  Gage. 


reddish,  smooth  ;  leaves  of  the  young  trees  deep  green,  crimpled. 
Origin,  Flushing,  Long  Island. 

Red  Magnum  Bonu?n.  (Purple  Egg,  Red  Imperial,  Purple  Magnum 
Bonum,  Imperial  Violet,  Red  Egg.)  Large,  oval,  tapering  to  the 
stalk,  suture  strong,  one  side  swollen ;  surface  deep  red  in  the 
sun  ;  bloom  thin ;  stalk  an  inch  long,  slender,  cavity  narrow ; 
flesh  greenish,  coarse,  firm,  sub-acid  ;  valuable  only  for  cooking. 
Season  medium.  Shoots  smooth.  Some  sub-varieties  are  cling- 
stones. 

Rivers'  Early  Favorite.  Rather  small,  roundish-oval,  with  a 
shallow  suture,  nearly  black  with  russet  dots,  bloom  blue ;  flesh 
greenish  yellow,  juicy,  excellent.  Very  early,  immediately  suc- 
ceeding Primordian,  and  better  in  quality.     English.     New. 

Royale.  (Royal,  La  Royale.)  Size  medium,  sometimes  rather  large, 
round,  slightly  narrower  towards  the  base,  or  approaching  obo- 
vate  ;  suture  distinft  on  one  side  at  apex  ;  skin  reddish  purple, 
bloom  very  thick  ;  stalk  three-fourths  of  an  inch  long,  cavity  nar- 
row ;  flesh  dull  yellow,  rather  firm,  melting,  juicy,  rich,  of  excel- 


Redy  Purple,  or  Blue, 


347 


lent  flavor.      Ripens   first  of  September.      Shoots  very  downy, 
growth  slow,  tree  spreading,  moderately  produ6tive.     French. 

RoYALE  Hative,  or  "  Early  Royal."  (Mirian.)  Size  medium, 
roundish,  slightly  wider  at  base  ;  skin  light  purple,  stalk  half  an 
inch  long,  stout,  scarcely  sunk ;  flesh  amber  yellow,  with  a  rich, 


Fig.  374- — Royale. 


Fig.  y]S'— Early  Royal. 


high  flavor,  nearly  free  from  the  small,  flattened,  ovate  stone. 
Very  early.  Resembles  Purple  Gage,  but  a  month  earlier.  Shoots 
very  downy.     French.     Rare. 

Royal  Tours.  (Royale  de  Tours.)  Large,  roundish,  suture  deep, 
half  round,  one  side  swollen ;  a  white  depressed  point  at  apex ; 
skin  red  in  the  shade,  deep  violet  in  the  sun,  bloom  copious,  blue  ; 
stalk  half  to  three-fourths  of  an  inch  long,  cavity  narrow  ;  flesh 
greenish  white,  rather  firm,  juicy,  rich,  high  flavored,  adhering 
closely  to  the  large,  oval,  flattened  stone.  Quite  early ;  shoots 
quite  downy.  Valuable  for  its  earhness  and  good  quality.  The 
genuine  sort  is'  very  rare.     French. 

Schenectady  Catherine.  Size  small  or  nearly  medium,  round- 
ish, slightly  narrowed  to  the  apex  ;  suture  rather  shallow ;  skin 
deep  purple-violet  in  the  shade,  slightly  netted  on  the  sunny  side ; 
stalk  three-fourths  of  an  inch  long,  slender,  cavity  deep,  narrow  ; 
flesh  greenish  yellow,  melting,  sweet,  rich,  excellent,  next  to  the 
Green  Gage  in  quality,  ripening  last  of  August.  Shoots  rather 
slender,  smooth.     Tree  extremely  hardy,  produ<5live,  and  reliable. 


348 


Plums. 


This  is  quite  a  distinfl  variety,  often  reproducing  itself  from  seed, 
not  perceptibly  varying  from  the  parent. 


Fig.  376, — Royal  Tours. 


Fig-  377- — Schene6lady  Catherine. 


Sharp's  Emperor.     Quite  large,  roundish-oval ;  skin  a  bright  red, 
paler  in  the  shade,  bloom  delicate ;  flesh  deep  yellow,  pleasant, 

moderately  rich.  Very  productive. 
Shoots  strong,  downy,  leaves  large. 
Enghsh.  Showy.  One  of  the 
best  market  sorts. 

Smith's  Orleans.  Large,  oval, 
slightly  wider  at  base,  a  little  irre- 
gular, suture  deep  on  one  side  ; 
skin  reddish  purple,  becoming 
very  dark,  bloom  deep  blue  ;  stalk 
small,  slender ;  cavity  narrow, 
deep  ;  flesh  deep  yellow,  slightly 
firm,  juicy,  rich.  Shoots  vigorous, 
straight,  glossy  reddish  purple  ; 
leaves  dark  green,  crimpled.  Ri- 
pens the  last  week  of  August. 
Produ6live  in  nearly  all  soils. 
Long  Island. 

Suisse.  (Prune  Suisse,  Swiss  Plum, 
Simiana,  Monsieur  Tardif.)  Me- 
dium or  rather  large,  round,  suture 
broad,    shallow ;  a   sunk   point  at 

apex  ;  skin  lively  violet  red,  thickly  dotted,  and  slightly  marbled  ; 

bloom  blue,  copious ;  stalk  three-fourths  to  an  inch  long,  cavity 


Fig.  378. — Sharp"*!  Emperor. 


Redy  PurplCy  or  Blue, 


349 


wide;  flesh  crackling  and  melting,  flavor  brisk,  rich,  slightly 
sharp,  adhering  to  the  thick,  rough-edged  stone.  Quite  late. 
Shoots  smooth.     Distindt  from  the  "  Semiana,"  of  Boston. 

Thomas.  Large,  round-oval,  slightly  irregular,  somewhat  com- 
pressed on  the  suture  ;  skin  salmon  color,  with  a  soft  red  cheek 
and  numerous  dots  ;  stalk  hairy,  one-half  to  three-fourths  of  an 
inch  long,  stout ;  cavity  small,  narrow ;  flesh  pale  yellow,  some- 
what coarse,  mild,  pleasant,  free  from  the  very  light-colored  stone. 
Shoots  slightly  downy.  Productive.  Season  medium.  Origin, 
Boston. 

Victoria.  Large,  obovate,  suture  distind,  color  a  fine  light  reddish 
purple  ;  stem  half  an  inch  long,  cavity  rather  deep  and  narrow  ; 
flesh  yellow,  pleasant — clingstone.      It  has  been  long  known  in 


Fig-  379- — Vifloria. 


Fig.  380. — Wangenheim. 


some  parts  of  England — stands  next  to  Pond's  Seedling  in  size, 
beauty,  and  productiveness.  A  great  grower,  irregular.  Distin6t 
from,  and  better  than  Sharp's  Emperor. 

Wangenheim.  Medium,  oval,  suture  shallow  but  distinCt,  dark 
blue,  stem  short,  set  without  depression ;  flesh  greenish  yellow, 
juicy,  firm,  sweet,  rich,  "very  good,"  partly  free  from  the  rather 
large  stone.  German,  a  sort  of  prune.  Growth  ere6t,  moderately 
vigorous,  tree  very  productive.     One  of  the  best  of  its  class. 


350 


Plums. 


Wax.  Large,  slightly  oval,  rich  yellow,  mostly  covered  with  red, 
bloom  lilac,  stalk  long  ;  flesh  greenish  yellow,  juicy,  sprightly, 
freestone.     Odlober.    Albany,  N.  Y. 


Division  II. — Green,  White,  or  Yellow. 

Albany  Beauty.  (Denniston's  Albany  Beauty.)  Size  medium  or 
rather  small,  roundish-oval,  with  a  slight  neck  at  base,  suture 
obscure  ;  surface  pale  whitish  green,  purple  dots  numerous,  bloom 
thin  ;  stalk  an  inch  or  more  long,  slender,  scarcely  sunk ;  flesh 
yellow,  moderately  juicy,  rich,  sweet,  free  from  the  small,  pointed 
stone.  Ripens  the  last  week  in  August.  Shoots  slightly  downy. 
Origin,  Albany,  N.  Y. 

Apricot.  (French  Apricot.)  Size  medium  or  rather  large,  roundish, 
suture  deep ;  stalk  scarcely  half  an  inch  long  ;  surface  yellow, 
dotted  and  tinged  with  red  in  the  sun  ;  bloom  white ;  flesh  yel- 
low, rather  firm,  slightly  bitter,  becoming,  when  ripe,  melting, 
juicy,  and  pleasant.     Rather  early.     Shoots  quite  downy. 

The  EngHsh  Apricot  plum  is  a  third-rate,  chngstone,  oval  fruit,  with 
smooth  shoots. 

Autumn  Gage.  (Roe's  Autumn  Gage.) 
Size  medium,  ovate,  slightly  conical ; 
stalk  three-fourths  of  an  inch  long, 
not  sunk ;  surface  pale  yellow, 
bloom  thin,  whitish  ;  flesh  greenish 
yellow,  juicy,  sweet,  dehcate,  plea- 
sant, free  from  the  long,  pointed, 
compressed  stone.  Leaves  pointed, 
shoots  smooth,  spreading.  Ripens 
rather  late.  Growth  very  slow. 
Very  produ6live.  Origin,  New- 
burgh,  N.  Y. 

Bleecker's  Gage.  Size  medium ; 
roundish-oval,  regular,  suture  ob- 
scure ;  stalk  an  inch  long,  rather 
stout,  downy,  slightly  sunk ;  skin 
yellow,  with  sunken  white  specks  ; 
bloom  thin,  white ;  flesh  yellow, 
rich,  sweet,  luscious,  partly  free 
from  the  pointed  stone.  Ripens  at 
the  end  of  summer.  Shoots  downy. 
Distinguished  from  Prince's  Yellow 

Gage  by  its  larger  stalk  and  later  maturity.     Origin,  Albany, 

N.  Y. 


Fig.  381. — Bleecker's  Gage. 


Green,  White,  or  Yellow.  351 

Bingham.  Large  (an  inch  and  three-fourths  long),  oval,  rather 
widest  at  base  ;  surface  deep  yellow,  with  rich  red  spots  to  the 
sun  ;  stalk  slightly  sunk  ;  flesh  yellow,  juicy,  rich,  dehcious.  Sea- 
son of  ripening  medium,  or  end  of  summer  and  first  of  autumn. 
Shoots  downy.  Handsome,  produ(5live,  and  valuable.  Origin, 
Pennsylvania. 

BueVs  Favorite.  Rather  large,  ovate,  broadest  at  base  ;  suture  dis- 
tinft  half  round  ;  stalk  two-thirds  of  an  inch  long,  rather  stout, 
little  sunk ;  surface  pale  green,  thickly  sprinkled  with  lighter 
dots,  base  with  reddish  specks  ;  flesh  greenish  yellow,  rather 
firm,  juicy,  rich,  high  flavored,  adhering  to  the  long  pointed  stone. 
Ripens  at  the  close  of  summer.  Shoots  smooth,  reddish.  Origin, 
Albany,  N.  Y. 

Coe's  Golden  Drop.  Very  large  (often  more  than  two  inches 
long),  oval,  suture  distindl,  one  side  more  enlarged,  necked ;  light 
yellow,  often  dotted  red  to  the  sun  ;  stalk  three-fourths  of  an  inch 
long,  rather  stiif ;  flesh  yellowish,  rather  firm,  rich,  sweet,  not  fine 
grained,  closely  adhering  to  the  pointed  stone.  Quite  late,  does 
not  always  ripen  at  the  North — requires  a  long  season.  An  excel- 
lent late  sort,  ot  English  origin.     Shoots  smooth,  rather  glossy. 

Dana's  Yellow  Gage.  Size  medium,  oval,  pale  yellow,  marbled  with 
darker  green,  bloom  very  thin ;  flesh  juicy,  lively.  Season 
medium.     Very  produ6live.     Hardy.     Mass. 

Denniston^ s  Superb.  Size  medium  ;  round,  obscurely  oval,  slightly 
flattened,  suture  distin6t ;  surface  pale  yellowish  green,  slightly 
dotted  and  clouded  with  purple,  bloom  thin,  stalk  rough,  three- 
fourths  of  an  inch  long,  moderately  sunk  ;  flesh  thick  (stone  small), 
not  juicy,  rich,  vinous,  free  from  the  thick,  roundish  stone.  Ripens 
rather  early,  or  last  fortnight  of  summer.  Resembles  Green 
Gage,  rather  larger,  earlier,  and  not  so  good.  Shoots  downy. 
Very  produ6live.  Origin,  Albany,  N.  Y.  One  of  the  handsomest 
of  plums. 

Downton  Imperatrice.  Size  medium,  oval,  base  tapered  or  with  a 
neck  ;  skin  thin,  pale  yellow ;  flesh  yellow,  melting,  acid,  becom- 
ing rather  sweet.  Ripens  late,  or  end  of  September.  Shoots 
smooth,  long,  strong,  upright.  For  preserving.  A  cross  of  the 
White  Egg  and  Blue  Imperatrice. 

Drap  d^Or.  (Yellow  Perdrigon,  Mirabelle  Grosse.)  Rather  small, 
round,  suture  indistin6t,  apex  dimpled  ;  stalk  half  an  inch  long, 
slender ;  surface  golden  yellow,  sometimes  a  few  crimson  dots  to 
the  sun  ;  flesh  yellow,  sweet,  rich,  often  half  dry,  partly  adhering" 
to  the  stone ;  ripens  a  week  before  the  Green  Gage.  Shoots 
slightly  downy,  growth  slow. 

Drap  d^Or  of  Esperin.  Large,  roundish-oval,  golden  yellow,  stalk 
short,  stout,  little  sunk  ;  flesh  yellowish,  rather  coarse,  juicy,  sweet, 
rich — freestone.     Last  of  August.     Early  Yellow  Prune.     Rather 


352 


Plums. 


large,  oval,  yellow,  dotted  red  ;  stalk  medium,  slightly  sunk ; 
sweet,  juicy,  slightly  melon-flavor — freestone.  Middle  of  August. 
Great  bearer. 

Fulton.  Medium,  oval  approaching  ovate  ;  suture  distindl ;  bright 
yellow  ;  stalk  and  cavity  medium  ;  flesh  yellow,  juicy,  with  a  rich, 
high  flavor.  October.  Tree  vigorous,  produ6live,  fruit  hangs 
long. 

General  Hand.  Very  large,  roundish-oval,  skin  deep  golden  yellow, 
stalk  long ;  flesh  moderately  juicy,  not  high  flavored — freestone. 
Shoots  nearly  smooth.     First  of  September. 

Green  Gage.  (Reine  Claude,  Bruyn  Gage.)  Rather  small,  round ; 
suture  faint ;  surface  green,  becoming  yellowish  green,  usually 


Fig.  1^1.— Fulton. 


Fig.  383- — Green  Gage. 


With  reddish  brown  dots  and  network  at  base  ;  stalk  half  to  three- 
fourths  of  an  inch  long,  scarcely  sunk ;  flesh  pale  green,  melting, 
juicy,  exceedingly  sweet  and  rich,  and  unequalled  in  flavor. 
Ripens  about  the  middle  of  August.  Shoots  smooth,  buds  with 
large  shoulders,  growth  slow,  and  young  trees  difficult  to  raise  in 
most  localities.  French.  Old.  There  are  many  seedlings,  infe- 
rior to  the  original,  and  many  worthless  green  plums  called  by  this 
name. 

Henry  Clay.    Medium,  oval,   suture  slight,  yellow,  marbled  and 
shaded  red ;    stalk  long,  slender,  scarcely  sunk  ;  juicy,  sweet ; 


GreeUy  White,  or  Ytllow, 


353 


stone  small,  nearly  full.     End  of   August.     A  handsome    and 
produ6live  variety.     Albany,  N.  Y. 

Howard'' s  Favorite.  Large,  necked,  rich  yellow,  dotted  and  shaded 
with  carmine,  bloom  lilac ;  stalk  long,  inserted  in  a  ring ;  flesh 
rather  coarse,  but  very  sugary,  rich,  and  delicious — somewhat 
adherent  to  the  stone.  September.  Tree  vigorous,  fruit  hangs 
long.     Albany,  N.  Y. 

Hudson  Gage.  Size  medium  ;  oval,  suture  obscure,  one  side  slightly 
larger ;  surface  yellow,  clouded  or  streaked  faint  green,  bloom 
thin,  white ;  stalk  about  two-thirds  of  an  inch  long,  moderately 
sunk ;  flesh  greenish,  juicy,  melting,  rich,  sprightly,  excellent, 
nearly  free  from  the  small  stone.  Ripens  two  weeks  earlier  than 
Washington,  and  three  weeks  before  Imperial  Gage,  which  it 
partly  resembles.     Origin,  Hudson,  N.  Y. 

Huling's  Superb.  Large,  round-ovate,  suture  shallow,  indistinfl ; 
stalk  one  inch  long,  stout,  sHghtly  sunk ;  skin  dull  greenish  yel- 
low ;  bloom  pale,  thin  ;  flesh  rather  firm  ;  flavor  rich,  brisk,  excel- 
lent. Ripens  latter  part  of  summer.  Shoots  thick,  vigorous, 
downy,  leaves  very  large.    A  moderate  bearer.    Origin,  Penn. 


Fig.  384. — Huling's  Superb. 


Fig.  385.— /»f/*r*»/ <;«/». 


Imperial  Gage.    (Flushing  Gage,  Prince's  Imperial  Gage,  White 
Gage,  of  Boston.)    Fruit  rather  large,  oval,  suture  distinct ;  stalk 


354 


Plums. 


three-fourths  of  an  inch  long,  slightly  hairy,  evenly  sunk ;  surface 
green,  slightly  tinged  yellow,  with  marbled  green  stripes  ;  bloom 
copious,  white  ;  flesh  greenish,  juicy,  melting,  rich,  sometimes 
adhering,  but  usually  nearly  free  from  the  oval,  pointed  stone. 
Ripens  first  of  autumn.  Very  produ6live.  Shoots  long,  upright, 
vigorous,  slightly  downy ;  leaves  with  a  slight  shade  of  blue. 

Imperial  Ottoman.  Nearly  medium  in  size,  oval,  suture  on  one 
side  half  way  from  base  to  apex  ;  somewhat  pellucid  ;  surface  pale 
greenish  yellow,  marbled ;  stalk  three-fourths  of  an  inch  long, 
downy,  slender,  curved,  scarcely  sunk  ;  surface  dull  yellow,  clouded 
darker,  bloom  thin  ;  flesh  very  juicy,  sweet,  excellent,  scarcely 
adhering  to  the  pointed  stone.  Ripens  first  of  August.  Great 
bearer.  Shoots  slightly  downy ;  tree  hardy,  succeeds  well  as  far 
north  as  Maine. 

Jves'  Seedling.      Large,    ovate,    suture  distin6t;    yellow,  mottled 


Fig.  386. — Imperial  Ottoman, 


Fig.  Z%T.— Jefferson. 


and  dotted  red,  bloom  thin  ;  stalk  short,  slightly  sunk  ;  flesh  rich 
amber  color,  juicy,  high  flavored — freestone.  First  of  September. 
Growth  moderate,  buds  prominent.     Mass. 

Jefferson.  Large,  oval,  base  slightly  narrowed,  suture  slight; 
greenish  yellow,  becoming  golden  yellow,  often  faintly  reddened  to 
the  sun,  bloom  thin,  white  ;  stalk  an  inch  long,  sunk  little  or  none  ; 
flesh  rich  yellow,  moderately  fine  grained,  in  well  ripened  speci- 


Green,  White,  or  Yellow. 


355 


mens  orange  ;  very  juicy,  nearly  free  from  the  long,  pointed  stone  ; 
flavor  rich,  luscious,  excellent.  Ripens  end  of  summer.  Origin, 
Albany.     Shoots  smooth. 

Lawrence's  Favorite.  (Lawrence  Gage.)  Large,  roundish, 
slightly  oblong-oval,  obtuse  ;  surface  dull  yellowish  green,  clouded 
darker ;  bloom  light  bluish  green  ;  base,  when  ripe,  with  a  brown- 
ish red  net-work  and  dots  ;  stalk  half  an  inch  long,  small,  cavity 


Fig.  388. — Lawrence' s  Favorite. 


Lucotnbe' s  Nonsuch. 


narrow ;  flesh  greenish,  melting,  juicy,  rich,  excellent.  Shoots 
short,  rather  upright,  downy  ;  leaves  small,  dark  green.  Rather 
early  or  middle  of  August.     Origin,  Hudson,  N.  Y. 

Lucombe's  Nonsuch.  Medium  or  rather  large,  roundish  ;  skin  yel- 
lowish green  with  yellowish  orange,  bloom  whitish  ;  suture  broad  ; 
stalk  three-fourths  of  an  inch  long,  cavity  wide  ;  flesh  rather  firm, 
rich,  sweet,  with  acid. 

Madison.  Size  medium,  roundish,  suture  shallow  ;  rich  yellow,  dot- 
ted and  shaded  crimson  next  the  sun  ;  stalk  short,  stout,  little 
sunk  ;  flesh  rich  yellow,  slightly  coarse,  with  a  rich  flavor,  adheres 
slightly  to  the  stone.  End  of  September.  Shoots  smooth,  tree 
vigorous,  produdive.  Albany,  N.  Y.  Closely  resembles  Dennis- 
ton's  Superb. 

McLaughlin.  Rather  large,  roundish-oblate,  much  flattened  at 
ends,  suture  obscure  ;  stalk  three-fourths  of  an  inch  long,  scarcely 


356 


Plums. 


sunk  ;  skin  thin,  tender,  russet-yellow,  sprinkled  with  thin  red, 
purplish  at  base  ;  flesh  rather  firm,  juicy,  sweet,  luscious.  Ripens 
at  the  end  of  summer.  Growth  vigorous,  leaves  large,  glossy, 
shoots  smooth.     Origin,  Bangor,  Maine. 

Mirabelle.  Very  large,  obovate,  suture  distin6l ;  stalk  half  an  inch 
long,  slightly  sunk ;  surface  a  fine  yellow,  slightly  spotted  with 
red,  bloom  white  ;  flesh  orange,  sprightly,  becoming  dry.  Ripens 
with  the  Green  Gage.  Shoots  downy,  tree  small.  A  small,  beau- 
tiful, second-rate  plum,  very  produ6live,  and  valued  for  preserving. 
Its  seedlings  are  used  as  stocks  for  dwarf  plums. 

Monroe.  Full  medium,  roundish-oval,  greenish  yellow,  stalk  rather 
long,  slightly  sunk ;  flavor  rich,  and  good.  First  of  September. 
Tree  a  healthy,  strong  grower,  and  great  bearer.  Monroe  co., 
N.  Y. 

Mulber?y.     Large,  oval,  tapering,  with  a  neck  to  the  stalk,  suture 


Fig,  390. — McLaughlin. 


Fig.  391. — Nelson's  Victory. 


slight ;  pale  dull  yellow,  with  a  few  crimson  dots  ;  bloom  thin ; 
stalk  an  inch  long,  slender,  scarcely  sunk  on  the  obtuse  end  of  the 
neck  ;  flesh  greenish  yellow,  rather  coarse,  melting,  rich,  adhering 
to  the  large,  oblong,  pointed  stone.  Ripens  the  first  of  autumn. 
Shoots  stout.     Origin,  Albany,  N.  Y. 

Nelson's  Victory.  Size  medium,  roundish-oval,  brownish  yellow, 
with  some  dull  red ;  stone  small ;  flesh  free,  juicy,  good.  Tree 
vigorous,  great  bearer,  fruit  showy,  fine  for  market.     English 


Green^  Whitey  or  Yellow. 


357 


Orange.  Very  large,  oval,  flattened  at  ends,  bronze  yellow  rough, 
marked  with  purplish  red  near  the  base  ;  stalk  three-fourths  of  an 
inch  long,  cavity  narrow ;  rather  coarse,  acid.     End  of  August. 

Parsonage.  Rather  large,  oval,  pale  yellow,  stalk  medium,  slightly 
sunk ;  flesh  yellow,  juicy,  with  a  rich,  sugary  flavor.  Free  from 
the  stone.  First  of  September.  Tree  vigorous,  upright,  produc- 
tive.    New.     Dutchess  co.,  N.  Y.     (Downing.) 

Peters'  Yellow  Gage.  Large,  nearly  oval,  varying  in  its  form,  rich 
yellow,  crimson  dots  next  the  sun ;  stalk  three-fourths  of  an  inch 


Fig.  392. — Peters'  Yellow  Gage. 


Fig.  393. — Primordian. 


long,  set  in  a  deep  cavity  on  one  side  of  the  plum;  suture  dis- 
tinct, dividing  the  fruit  unequally  ;  flesh  greenish  yellow,  rich, 
sweet,  very  good. 

P7-ecoce  de  Bergthold,  Small,  roundish-oval,  yellow;  jiiicy,  sweet. 
Very  early,  middle  of  July. 

Primordian.  (Jaune  Hative,  or  Early  Yellow,  White  Primordian.) 
Small,  obovate,  necked  ;  suture  small ;  stalk  slender,  downy,  half 
an  inch  long ;  pale  clear  yellow,  bloom  thin  ;  flesh  yellowish, 
moderately  juicy,  with  a  rather  sweet,  mild,  good  flavor  ;  very  free 
from  the  stone.  Middle  of  July.  Shoots  quite  slender,  very 
downy,  growth  slow.     Valuable  only  for  its  extreme  earliness. 

Reine  Claude  de  Bavay.     Round-oval,  greenish  yellow,  spotted 


358 


Plums, 


with  red,  with  small,  violet-colored,  longitudinal  veins  ;  flesh  rathei 
firm,  juicy,  sugary,  rich,  of  fine  quality,  adhering  slightly  to  the 
stone.  Shoots  smooth,  leaves  roundish,  shining — the  growth 
resembling  Washington,  but  leaves  smaller  and  shoots  slenderer. 
Very  produdlive. 

Schuyler  Gage.  Size  medium,  oval,  suture  moderate,  yellow  with 
green  splashes,  dotted  and  shaded  with  red  next  the  sun ;  stalk 
long,  curved,  slightly  sunk  ;  flesh  yellow,  juicy,  sweet,  excellent. 
Resembling  Green  Gage — fi-ee  firom  the  stone.  Last  of  Septem- 
ber.    Tree  vigorous,  produ(5live.     Albany,  N.  Y. 

St.  Catherine.  Size  medium,  obovate,  suture  very  distin6l,  passing 
half  round ;  skin  pale  yellow,  sometimes  slightly  reddish  to  the 
sun,  bloom  thin,  white  ;  stalk  three-fourths  of  an  inch  long,  very 
slender,  slightly  sunk  ;  flesh  juicy,  rather  firm,  rich,  fine.  Ripens 
rather  late.     Shoots  smooth,  rather  slender. 

St.  Martin's  Quetsche.  Size  medium,  ovate,  broadest  at  base ; 
surface  pale  yellow ;  often  spotted  with  brown ;  bloom  white ; 
flesh  yellowish,  very  juicy,  rich,  excellent.  Ripens  at  mid-autumn, 
and  keeps  long.  Shoots  smooth.  A  profuse  bearer.  One  of  the 
best  late  plums.  Profitable.  German.  Too  late  for  the  far 
north. 

Washington.    (Bolmar,  Bolmar's  Washington.)    Large,  often  very 

large,  roundish-oval,  suture  ob- 
scure, distinct  at  base  ;  surface 
yellowish  green  faintly  mar- 
bled, often  with  a  pale  red 
blush  ;  stalk  one-half  to  three- 
fourths  of  an  inch  long,  slightly 
downy ;  cavity  wide,  shallow  ; 
flesh  rather  firm,  sweet,  mild, 
moderately  rich,  free  from  the 
pointed  stone.  Rather  early, 
last  half  of  August.  Shoots 
downy,  very  vigorous,  leaves 
very  large.  Origin,  New  York 
city. 

White  or  Yellow  Damson.  (Late 
Yellow  Damson.)  Small  (one 
inch  long),  oval,  pale  yellow, 
dotted  with  reddish  brown ; 
stalk  half  an  inch  long,  downy, 
not  sunk  ;  flesh  rich,  sub-acid, 
agreeable ;  ripens  very  late, 
hanging  long  on  the  tree. 
Tree  very  produ(5tive. 


Washington. 

Shoots  smooth,  growth  free. 


White  Egg.      (White   Magnum  Bonum,  White  Imperial.)      Very 


Greeny  White,  or  Yellow. 


359 


large,  oval,  narrow  at  ends,  necked  at  base,  suture  distinct ;  stalk 
an  inch  long,  not  sunk,  surrounded  by  a  fleshy  ring  at  insertion  ; 
skin  light  yellow,  bloom  thin,  white ;  flesh  firm,  coarse,  acid, 
becoming  sweeter  by  ripening,  adhering  closely  to  the  long, 
pointed  stone.     Ripens  about  the  end  of  August.     Culinary. 

The  Yellow  Egg  is  very  similar  in  character,  but  the  flesh  partly 
separates  from  the  stone  when  fully  ripe.  There  appear  to  be 
several  sub-varieties. 

T.  Rivers,  of  Sawbridgeworth,  England,  says  the  Yellow  Magnum 
Bonum  is  an  American  plum  of  extreme  hardiness — ^good,  but  not 
first-rate — flesh  clings — and  bears  more  freely  than  "our  old 
White  Magnum  Bonum." 

Yellow  Gage,  English.  (Little  Queen  Claude.)  Small,  round, 
suture  on  one  side  distin6l ;  Surface  pale  yellowish  green,  becom- 
ing yellow,  with  a  few  reddish  dots,  bloom  dense  ;  stalk  half  an 


Fig-  'i9S-—^^iie  or  Yellow  Damson. 


Fig.  396. — Yellow  Gage^  Princess. 


inch  long,  slender,  slightly  sunk  ;  flesh  very  sweet,  pleasant,  quite 
free  from  the  stone.  Ripens  nearly  with  the  Green  Gage.  Shoots 
long,  smooth.     Of  French  origin. 

Yellow  Gage,  Prince's.  (American  Yellow  Gage.)  Size  me- 
dium ;  oval,  slightly  broadest  at  base  ;  suture  a  mere  line ;  sur- 
face golden  yellow,  slightly  clouded  ;  bloom  white,  copious  ;  stalk 
an  inch  long,  cavity  small,  round ;  flesh  deep  yellow,  rich,  sugary, 
melting,  sometimes  rather  dry.  Ripens  early  in  August.  Shoots 
smooth,  short-jointed,  leaves  glossy,  tree  becoming  spreading. 
Origin,  Flushing,  L.  I. 


CHAPTER  VII. 

THE    CHERRY. 

Propagation.  The  cultivated  varieties  of  the  cherry  consist  of 
two  distin6t  classes  of  sorts  ;  the  first  comprising  the  Mazzards, 
Hearts,  and  Bigarreaus,  is  chara6terized  usually  by  the  tall,  upright 
growth  and  pyramidal  form  of  the  tree,  by  the  large,  vigorous,  and 
straight  young  branches,  and  by  a  sweet  or  bitter,  but  not  a  sour 
taste.  The  second  class,  or  round-fruited,  including  the  Dukes, 
Morelloes,  and  the  common  pie  cherry,  has  small,  irregular,  and 
thickly  growing  branches,  and  a  decidedly  acid  fruit.  Observation 
will  soon  enable  any  one  to  distinguish  these  two  classes,  even 
where  the  trees  are  not  more  than  a  foot  in  height.  It  is  the  former 
only  that  are  commonly  used  as  stocks  for  grafting  and  budding,  on 
account  of  their  straight  and  rapid  growth.* 

The  stones,  as  soon  as  they  are  taken  from  the  fruit,  should  be 
dried  only  enough  to  prevent  mouldiness,  and  then  mixed  with  an 
equal  quantity  of  clean  moist  sand.  This  will  preserve  a  proper 
degree  of  moisture,  and  allow  the  easy  separation  of  the  stones  in 
planting.  The  best  way  to  keep  them  till  spring,  is  to  bury  them  in 
shallow  pits  on  a  dry  spot  of  ground,  covering  them  with  flat  stones 
and  a  few  inches  of  earth. 

The  seed  may  be  planted  in  autumn  or  spring.  If  in  autumn,  the 
ground  should  be  dry,  and  entirely  free  from  all  danger  of  becoming 
flooded  or  water-soaked.     Unless  the  soil  is  quite  light,  the  surface 

*  Attempts  are  not  unfrequently  made  to  propagate  the  common  cherry  on  the  wild 
Black  Cherry  {Cerasus  virginiana),  or  on  the  Choke  Cherry  (C  serotind).  Such  attempts 
prove  to  be  failures,  the  sorts  being  too  dissimilar  in  their  natures  to  favor  union.  These 
two  species,  it  will  be  observed,  have  racemose  inflorescence,  while  in  the  cultivated  cherry 
the  flowers  are  simply  in  fascicles  or  umbels.  Some  of  the  wild  species  (as  the  Sand  Cherry, 
C.  pubescens),  having  the  latter  kind  of  inflorescence,  have  been  successfully  used  as  stocks, 
and  their  adoption  might  possibly  prove  useful  at  the  South  and  West,  where  the  Heart 
cherries  £ul. 


Cherries.  361 

should  be  covered  with  leaf  mould  or  pulverized  manure,  to  avoid 
the  formation  of  a  hard  crust  upon  the  surface,  which  would  prevent 
the  young  plants  from  breaking  through.  But  usually  spring  is  the 
best  season,  if  the  planting  is  done  the  moment  the  frost  is  out  of 
the  ground  ;  for  the  seeds  sprout  and  grow  on  the  first  approach  of 
warm  weather.  The  distance  should  be  the  same  as  for  the  peach 
and  apple ;  and  nearly  the  same  diredlions  are  applicable  to  their 
management  in  the  nursery  rows. 

Good  seedlings,  averaging  a  foot  and  a  half  high,  may  be  trans- 
planted from  the  seed-beds  when  a  year  old,  and  if  well  cultivated  in 
good  soil,  may  be  budded  the  same  season.  Where  the  buds  fail, 
the  trees  may  be  grafted  in  the  following  spring. 

Budding  can  only  succeed  with  thrifty,  freely  growing  stocks,  and 
with  well  matured  buds.  About  the  time,  or  a  little  after  the  most 
vigorous  stage  of  growth,  or  just  as  the  terminal  buds  on  the  shoots 
commence  forming,  is  the  best  period.  If  earlier,  the  buds  will 
usually  be  too  soft ;  if  later,  the  bark  will  not  peel  freely,  nor  the 
buds  adhere  well.  This  period  usually  commences  about  midsum- 
mer, and  continues,  under  the  various  influences  of  season  and  soil, 
for  two  or  three  weeks,  and  sometimes  more  than  a  month.  Suc- 
cess will  be  found  to  depend  also  upon  cutting  out  with  the  bud,  a 
larger  portion  of  the  wood  than  is  common  with  other  budding,  or 
equal  to  one-third  the  diameter  of  the  shoot.  This  will  be  found 
particularly  useful  where  the  buds  are  slightly  immature,  retaining 
in  them  a  larger  portion  of  moisture,  and  preventing  their  curling 
off  from  the  stock. 

Difficulty  is  often  experienced  in  successfully  grafting  the  cherry. 
It  succeeds  well,  if  performed  very  early  in  the  spring,  before  the 
slightest  swelHng  of  the  buds,  and  before  the  frost  has  disappeared 
from  the  ground.     After  this  period  it  is  very  liable  to  failure. 

In  propagating  the  slower-growing,  sour-fruited  varieties,  good 
trees  are  often  soonest  obtained  by  grafting  or  budding  them  at 
standard  height  on  large  straight  stocks.     If  grafted,  they  soon  form 
a  handsome  head  ;  if  budded,  care  must  be  taken  by  judicious  prun 
ing  to  prevent  the  young  shoots  from  growing  all  on  one  side. 
'  Pruning  the  cherry,  except  to  form  the  head,  is  rarely  needed. 


SOIL. 

The  cherry  being  a  very  hardy  tree,  will  thrive  in  the  Northern 
States  in  nearly  all  good  soils.  But  a  dryer  soil  than  for  most 
other  species  is  found  preferable  ;  a  sandy  or  gravelly  loam  is  best. 

16 


362  Cherries. 

In  wet  places,  or  on  water-soaked  sub-soils,  it  does  not  flourish,  and 
soon  perishes. 


DWARF   CHERRIES. 

These  are,  as  yet,  cultivated  to  a  limited  extent  in  this  country. 
They  are  chiefly  adapted  to  village  gardens,  or  other  grounds  of 
limited  extent,  as  they  may  be  set  as  near  each  other  as  five  or  six 
feet.  They  may  be  easily  covered  with  netting,  and  thus  prote6ted 
from  the  birds  ;  and  what  is  most  rare  and  desirable,  the  fruit  per- 
mitted to  remain  until  fully  ripe,  so  important  to  the  flavor  of  all 
cherries  of  an  acid  character. 

The  stocks  used  for  this  purpose  are  the  Mahaleb  {Prunus  Ma- 
haleb\  which  also  possesses  the  advantage  of  flourishing  on 
heavy  clay  ground.  The  buds  usually  grow  quite  vigorously,  their 
branches  being  so  pruned  that  seven,  nine,  or  more,  may  come  out 
from  the  centre  of  the  plant,  like  a  well  managed  gooseberry  bush. 
These  branches  will  put  forth,  early  in  summer,  as  in  pyramidal 
pears,  several  shoots  at  their  extremities,  all  of  which  must  be 
pinched  off"  to  within  two  or  three  buds  of  their  base,  leaving  the 
leading  shoots  untouched  till  near  the  close  of  summer,  when  they 
must  be  shortened  to  eight  or  ten  buds.  The  Heart  and  Bigarreau 
cherries  may  be  left  of  one-half  greater  length  than  the  Dukes  and 
Morelloes,  which  are  of  smaller  habit  of  growth ;  and  where  the 
ground  is  small,  the  trees  may  be  root-pruned  and  kept  within  a 
very  limited  space. 

The  cultivation  of  dwarf  cherries  would  greatly  facilitate  the  use 
of  net  screens  for  covering  entire  orchards,  as  sometimes  pra6lised 
in  Holland  and  England.  The  boundary  fence  is  made  of  wire  (or 
wood)  lattice,  so  as  to  exclude  small  birds.  At  regular  distances, 
through  the  inclosed  area,  are  inserted  into  the  earth,  wooden  or 
tile  sockets  for  the  reception  of  poles  or  props  to  support  the  net. 
These  poles  have  each  a  small  circular  board  nailed  on  their  tops, 
to  prevent  injury  to  the  netting.  The  boundary  fence  is  supplied 
with  hooks,  to  which  the  net  is  readily  attached.  When  the  cher- 
ries begin  to  ripen,  it  is  elevated  on  several  of  the  poles,  each  carried 
by  a  man,  and  spread  over  the  garden,  the  rest  of  the  poles  being 
easily  inserted  in  their  sockets  afterwards.  All  birds  are  thus  com- 
pletely excluded.  During  rain  or  dewy  evenings,  the  net  is  stretched 
to  its  utmost  extent,  as  indicated  by  the  dotted  lines  in  the  annexed 
figure.  In  dry  weather  it  is  slackened,  and  forms  a  festooned  vault 
over  the  whole  cherry  garden.     Its  durability  is  increased  by  soak- 


Cherries. 


363 


ing  it  in  tan  once  a  year.     Ten  square  rods  of  ground,  comprised 
within  a  circle  of  fifty-nine  feet  in  diameter,  would  contain  forty 


Fig.  397. — Birds  excluded  from  miniature  cherry  orchard  by  net  screen. 

dwarf  cherry-trees  at  eight  feet  distance,  or  ninety  trees  at  five  feet 
distance. 

Sometimes  the  cherry  crop  is  much  lessened  by  long  and  heavy 
rains,  at  the  period  of  the  bursting  of  the  anthers,  washing  down 
the  pollen,  and  preventing  the  fertilization  of  the  stigma  and 
germ. 

At  the  South  and  West  the  finer  varieties  of  the  Heart  and 
Bigarreau  cherries  do  not  flourish.  This  is  supposed  to  be  caused 
by  the  hot  sun  upon  the  bark  of  the  trunk,  and  by  rapid  growth  pre- 
venting a  sufficient  hardening  of  the  wood.  The  Mayduke,  Early 
Richmond,  and  the  Morelloes  generally  succeed  well.  Grafting  the 
Heart  varieties  upon  these  hardy  sorts,  has  been  found  useful, 
and  training  the  trees  with  low  heads  or  with  but  little  bare  trunk, 
is  an  additional  security.  The  cracking  and  bursting  of  the  bark 
at  the  West  is  partly  prevented  by  these  precautions ;  but  the 
safest  way  is  to  confine  the  culture  of  this  fruit  to  the  sorts  above 


SYNOPSIS   OF  ARRANGEMENT 
Class  I.    Fruit  heart-shaped. 

(Fruit  inclining  to  sweet,  tree  vigorous  and  regular  in  growth.) 

Heart  and  Bigarreau  Cherries. 
Section    I.    Fruit  black,  dark  red,  or  crimson. 
Section  II.    Fruit  bright  red,  or  lighter. 

Class  H.    Fruit  round. 

Duke  and  Morello  Cherries. 
Section    I.    Fruit  black,  dark  red,  or  crimson. 
Section  II.     Fruit  bright  red,  or  lighter. 


3^4 


Cherries. 


Class  I.    Fruit  heart-shaped. 

Section  I.     Fruit  blacky  dark  red,  or  crimson. 

Black  Eagle.  Rather  large,  obtuse  heart-shaped,  roundish,  near- 
ly black ;  stalk  an  inch  and  a  half  long,  rather  slender,  slightly 
sunk ;  flesh  dark,  deep  purplish  crimson,  with  a  very  rich,  high, 
excellent  flavor.  Season  niedium  (ist  of  July).  Shoots  stout, 
diverging  or  spreading.  A  cross  of  the  Graflion  and  Mayduke. 
English.  Not  always  of  the  highest  chara6ler.  A  moderate 
bearer. 

Fig.  402.  Fig.  401. 

May  Bigarreau.  KnigJWs  Early  Black. 


Fig.  400. 
Early  Purple  Guigtte. 


Fig.  399. 
Black  Tartarian. 


Fig.  398. 
Black  Eagle. 


Black  Hawk.  Large,  heart-shaped,  often  obtuse,  sides  compressed, 
surface  uneven  ;  color  purplish  black,  glossy ;  flesh  dark  purple, 
rather  firm,  rich,  high  flavored.  Last  week  of  June.  Dr.  Kirt- 
land,  Cleveland,  Ohio. 

Black  Heart.  Medium  or  rather  large,  heart-shaped,  slightly  irre- 
gular ;  blackish  crimson,  becoming  black  ;  stalk  an  inch  and  a 
half  long,  moderately  sunk  ;  tender  when  ripe,  with  a  high,  "  very 


Heart-Shaped.  365 

good  "  flavor.     Season  medium,  or  rather  early.     Produ6tive  and 
hardy  ;  growth  rather  ere6t,  or  with  diverging  shoots. 

Davenport^  or  Davenporfs  Early,  closely  resembles  Black  Heart, 
but  is  a  few  days  earlier,  and  the  leaves  are  larger  and  lighter 
green. 

Black  Tartarian.  (Frazer's  Black  Tartarian,  Black  Circassian, 
Black  Russian,  Ronald's  Large  Black  Heart,  Ronald's  Heart.) 
Quite  large  (often  an  inch  in  diameter),  on  crowded  old  trees  only 
medium ;  heart-shaped,  often  rather  obtuse,  surface  slightly 
uneven  ;  nearly  or  quite  black  ;  stalk  an  inch  and  a  half  long, 
slightly  sunk ;  flesh  dark,  half  tender,  with  a  peculiar  liver-like 
consistency,  rich,  nearly  destitute  of  acid,  with  a  very  fine,  mild 
flavor.  Ripens  early,  or  about  the  middle  of  June.  Shoots  very 
ereft.  The  vigorous  growth  and  great  produftiveness  of  the  tree, 
and  the  large  size  and  mild  sweet  flavor  of  the  fruit,  render  this 
variety  a  general  favorite.     Fig.  399. 

Brandywine.  Rather  large,  broad  heart-shaped  ;  crimson,  mottled  ; 
flesh  tender,  slightly  sub-acid,  very  good.  Last  of  June.  Origin, 
Wilmington,  Del. 

Brant.  Large,  heart-shaped ;  reddish  black ;  flesh  dark  purplish 
red,  sweet,  half  tender,  juicy,  rich.  Middle  of  June.  Cleveland, 
Ohio.     Dr.  Kirtland. 

Conestoga.  Large,  obtuse  heart-shaped ;  dark  purple ;  stalk  long, 
slender ;  flesh  firm,  with  a  rich,  pleasant  flavor.  Lancaster  co., 
Penn. 

Cumberland'' s  Seedling.  (Triumph  of  Cumberland.)  Large,  obtuse 
heart-shaped ;  purplish  crimson  ;  flesh  firm,  very  good.  Middle 
of  June.     Carlisle,  Penn. 

Early  Purple  Guigne.  Size  medium,  round  heart-shaped,  dis- 
tin6lly  dotted  when  ripening ;  dark  red,  becoming  nearly  black ; 
flesh  dark,  tender,  juicy,  rich,  sweet.  Growth  less  vigorous  than 
most  heart  cherries,  shoots  dark  brown,  spreading ;  leaves  rather 
small,  drooping  on  long  petioles.  Very  early,  ripening  first  ten 
days  in  June.     Fig.  400. 

Elkhorn.  (Tradescant's  Black  Heart,  Large  Black  Bigarreau.) 
Large,  heart-shaped,  surface  slightly  uneven  ;  black  ;  stalk  rather 
short,  or  an  inch  and  a  fourth  long,  cavity  rather  deep  ;  flesh 
solid,  firm,  not  juicy,  with  a  high,  fine  flavor,  bitter  before  fully 
ripe.     Rather  late.     Shoots  dark  grey. 

Jocosot.  Large,  regular,  heart-shaped,  indented  at  apex ;  glossy, 
nearly  black ;  flesh  tender,  with  a  sweet,  rich  flavor.  Last  of 
June.     Ohio. 

Kennicot.     Large,  oval  heart-shaped;   amber-yellow,  mottled  and 


$66  Cherries, 

shaded  with  bright  red ;   flesh  firm,  rich,  sweet.     Early  in  July-. 
Cleveland,  Ohio. 

Knight's  Early  Black.  Large,  obtuse  heart-shaped,  surface 
slightly  uneven ;  black  ;  stalk  an  inch  and  a  fourth  or  an  inch 
and  a  half  long,  rather  stout,  cavity  deep,  narrow  ;  flesh  dark  pur- 
plish crimson,  tender,  juicy,  with  a  very  rich,  high,  excellent  flavor. 
Ripens  nearly  with  the  Black  Tartarian.  Shoots  diverging  or 
spreading.  Much  resembles  the  Black  Eagle,  but  larger,  earlier, 
more  heart-shaped,  and  with  a  much  deeper  cavity.  English. 
In  some  localities  it  appears  to  need  a  rich  soil  and  warm  situa- 
tion to  develop  its  excellence.  A  moderate  and  sometimes  poor 
bearer.     Fig.  401. 

Leather  Stocking.  Medium,  heart-shaped  ;  reddish  black ;  flesh 
firm,  sweet.     Last  half  of  July.     Cleveland,  Ohio. 

Logan.  Rather  large,  obtuse  heart-shaped,  indented  at  apex  ;  pur- 
plish black ;  flesh  rather  firm,  sweet,  rich.  Last  half  of  June. 
Cleveland,  Ohio. 

Mannings  Late  Black.  Large,  roundish  ;  deep  purple  or  black ; 
flesh  purphsh,  half  tender,  sweet,  excellent.  End  of  June.  Sa- 
lem, Mass. 

May  Bigarreau.  (Baumann's  May  of  Downing,  Bigarreau  de  Mai.) 
Rather  small,  oval  heart-shaped,  becoming  as  it  ripens  nearly 
round  ;  color  deep  red,  becoming  black  ;  stalk  an  inch  and  three- 
fourths  long,  rather  stout  at  the  ends,  cavity  narrow ;  flesh  dark 
crimson,  juicy,  rather  sweet,  not  high  flavored.  Very  early,  or 
first  ten  days  of  June.  Produ<5live.  Shoots  diverging,  brown, 
resembling  in  color  those  of  the  Mayduke.     Fig.  402. 

Mezel.  (Great  Bigarreau,  Great  Bigarreau  of  Mezel.)  Large, 
obtuse  heart-shaped  ;  surface  uneven,  dark  red,  becoming  black  ; 
stalk  long,  slender ;  flesh  rather  firm,  rich,  very  good.  First  of 
July.     Shoots  slightly  flexuous  ;  tree  great  bearer. 

Osceola.  Rather  large,  heart-shaped  ;  dark  red,  nearly  black ;  flesh 
tender,  sweet,  very  good.  End  of  June.  Cleveland,  Ohio.  Dr. 
Kirtland. 

Pontine.  Large,  roundish  heart-shaped  ;  dark  red,  becoming  near- 
ly black ;  flesh  half  tender,  sweet,  and  agreeable.  Cleveland, 
Ohio.     Dr.  Kirtland. 

Powhatan.  Size  medium,  roundish ;  dark  purple,  glossy ;  flesh 
purplish  red,  half  tender,  with  a  pleasant  flavor.  End  of  July. 
Cleveland,  Ohio. 

Richardson.  Large,  heart-shaped  ;  blackish  red ;  flesh  deep  red, 
half  tender,  sweet.     Last  of  June.     Mass. 

Tecumseh.    Rather  large,  obtuse  heart-shaped;    reddish  purple; 


Heart-Shaped.  367 

flesh  dark  red,  half  tender,  with  a  rich  sub-acid  flavor.     End  of 
July.     Cleveland,  Ohio. 

WendelVs  Mottled  Bigarreau.  Medium  or  rather  large,  obtuse 
heart-shaped  ;  dark  red,  becoming  nearly  black,  mottled  with 
dark  streaks  or  points  ;  suture  a  dark  line  on  one  side  ;  stalk 
medium  ;  cavity  round,  irregular  ;  flesh  firm,  crisp,  high  flavored  ; 
stone  small.     Rather  late.     Growth  upright.     Albany,  N.  Y. 

IVerder's  Early  Black  Heart.  Large,  roundish  heart-shaped  ;  skin 
black  ;  flesh  purphsh,  tender,  very  good.     First  half  of  June. 

Section  II.    Bright  red  or  lighter, 

American  Heart.  Medium  or  rather  large,  four-sided  heart- 
shaped  ;  color  light  red  or  pink,  mixed  with  amber  ;  stalk  nearly 
two  inches  long,  slender,  cavity  small  and  shallow ;  flesh  half 
tender,  adhering  to  the  rather  tough  skin,  juicy,  sweet,  good. 
Very  produ6tive.     Early. 

Belle  d' Orleans.  Rather  large,  roundish  heart-shaped  ;  light 
yellow,  with  pale  red  ;  flesh  tender,  with  a  sweet,  excellent  flavor. 
Middle  of  June.  Tree  a  good  grower.  Productive.  A  valuable 
early  sort. 

Burr's  Seedling.  Rather  large,  distin(5l  heart-shaped,  smooth ;  a 
fine  deep  clear  red,  often  spotted  or  marbled  ;  stem  an  inch  and  a 
half  long,  cavity  moderate ;  flesh  half  tender  (about  as  firm  as 
American  Heart,  from  which  it  probably  originated),  sweet,  rich, 
with  a  fine  flavor.  Growth  vigorous,  very  produdlive.  Season 
medium.     Origin,  Perrinton,  N.  Y. 

Carmine  Stripe.  Rather  large,  heart-shaped ;  a  carmine  line  on 
the  suture,  amber  yellow  with  bright  carmine ;  flesh  tender, 
agreeable.     Last  of  June.     Ohio. 

Caroline.  Rather  large,  roundish  oblong  ;  pale  amber  mottled  with 
red  ;  tender,  sweet,  delicate.     Last  of  June.     Cleveland,  Ohio. 

Champagne.  Medium,  roundish  heart-shaped  ;  reddish  pink ;  stalk 
medium,  cavity  shallow ;  flesh  amber  colored,  sub-acid,  rich. 
Last  of  June.     Raised  by  C.  Downing,  Newburgh,  N.  Y. 

China  Bigarreau.  Medium  in  size,  oval  heart-shaped,  somewhat 
roundish,  suture  distindt ;  color  amber  mottled  with  red,  becom- 
ing red ;  stalk  long,  slender,  cavity  shallow ;  flesh  half  tender 
when  ripe,  with  a  rather  rich  and  peculiar  second-rate  flavor. 
Season  rather  late.     Shoots  spreading.     Origin,  Flushing,  L.  L 

Cleveland.  (Cleveland  Bigarreau.)  Large,  round  heart-shaped, 
suture  broad  and  deep  half  way  round ;  color  bright,  clear,  deli- 
cate red  on  amber  yellow  ;  stalk  an  inch  and  a  half  long,  curved ; 


368 


Cherries. 


flesh  firm,  juicy,  sweet,  very  rich.     Season  early,  or  with  Black 
Tartarian.     Origin,  Cleveland,  Ohio. 

Coe's  Transparent.  Size  medium,  nearly  globular,  very  regular  ; 
skin  thin,  pale  amber,  reddened  in  the  sun,  with  peculiar  pale 
spots  or  blotches  ;  stalk  nearly  an  inch  and  a  half  long,  mode- 
rately sunk ;  very  tender,  melting,  sweet,  excellent.  Early,  just 
before  Black  Tartarian.  Growth  thrifty.  Origin,  Middletown, 
Conn.     One  of  the  most  valuable  of  all  cherries. 


Fig.  403. 
Coe's  Transparent. 


Fig.  405. 
Downton. 


tig.  404. 
Downer's  Late. 


Fig.  406. 
Early  White  Heart. 


Delicate.  Rather  large,  roundish  oblate  ;  stalk  medium  in  length, 
cavity  rather  large  ;  color  yellow,  mottled  and  shaded  with  car- 
mine, translucent ;  flesh  light  yellow,  flavor  excellent,  ist  of 
July.     Tree  spreading,  forming  a  round  head.     Cleveland,  Ohio. 

Doctor.  Size  medium,  round  heart-shaped ;  color  light  yellow  and 
red,  blended  and  mottled ;  stalk  an  inch  and  a  half  long  ;  cavity 
round,  regular ;  flesh  white,  tender,  juicy,  sweet,  fine.  Very 
early.     Resembles    American    Heart,    but    two    weeks    earlier. 


Heart-Shaped.  369 

Growth  moderate,  spreading,  leaves  narrow.     Origin,  Cleveland, 
Ohio. 

Downer.  (Downer's  Late,  Downer's  Late  Red.)  Size  medium, 
round  heart-shaped,  smooth  ;  red,  light  amber  in  the  shade  ;  stalk 
an  inch  and  a  half  long,  slightly  sunk ;  fruit  in  clusters  ;  flesh 
tender,  melting,  rich,  very  high  flavored — not  good  till  fully  ripe. 
Rather  late.  Growth  ereft.  Hangs  late,  and  does  not  rot  easily. 
Origin,  Dorchester,  Mass.     Fig.  404. 

Downing s  Red  Cheek.  Size  medium  or  rather  large,  obtuse  heart- 
shaped,  regular,  suture  distin(5t ;  color  with  a  broad  crimson 
cheek  ;  stalk  an  inch  and  a  half  long,  cavity  of  medium  size ; 
flesh  half  tender,  delicate,  sweet,  rich,  very  good.  Rather  early. 
Origin,  Newburgh,  N.  Y, 

DowNTON.  Large,  round  heart-shaped,  apex  quite  obtuse,  or 
slightly  indented ;  Hght  cream  color,  stained  with  red ;  stalk  an 
inch  and  three-fourths  or  two  inches  long,  slender  ;  cavity  wide  ; 
flesh  yellowish,  tender,  adhering  slightly  to  the  stone,  rich,  deli- 
cious. Season  medium  or  rather  late.  Growth  rather  spread- 
ing.    Fig.  405. 

Early  Prolific.  Medium,  roundish  heart-shaped  ;  color  bright  red 
on  yellow  ground ;  stalk  long ;  flesh  half  tender,  very  good. 
Early.     Cleveland,  Ohio. 

Early  White  Heart.  Medium,  or  rather  small,  heart-shaped, 
slightly  oblong,  often  a  little  one-sided,  suture  distin<5l ;  color  dull 
whitish  yellow,  tinged  and  spotted  with  pale  red ;  stalk  an  inch 
and  three-fourths  long,  cavity  wide,  shallow ;  flesh  rather  firm, 
tender  when  ripe,  sweet,  pleasant.  Quite  early.  Growth  ere(5l. 
An  old  sort,  now  becoming  superseded.     Fig.  406. 

Elliotfs  Favorite.  Size  medium,  round,  regular,  slightly  com- 
pressed ;  color  pale  amber  yellow,  with  a  bright,  marbled,  car- 
mine-red cheek ;  stalk  an  inch  and  a  half  long,  cavity  even  and 
regular  ;  flesh  pale  amber,  translucent,  tender,  delicate,  juicy,  with 
a  sweet,  fine  flavor.  Season  medium,  ripening  with  Belle  de 
Choisy.     Shoots  vigorous,  diverging.     Origin,  Cleveland,  Ohio. 

Elton.  (Flesh-Colored  Bigarreau.)  Large,  pointed  heart-shaped, 
somewhat  oblong ;  pale  yellow,  blotched  and  shaded  with  red ; 
stalk  two  inches  long,  slender  ;  flesh  firm,  becoming  rather  tender, 
rich,  high  flavored,  "  very  good."  Season  medium  or  rather  early. 
Growth  spreading,  rather  bending,  petioles  reddish  purple.  A 
cross  between  the  Graffion  and  White  Heart.  English.  Rather 
tender  in  very  severe  climates.     Fig.  407. 

Flo7  ence.  (Knevett's  Late.)  Large,  heart-shaped,  regular,  smooth  ; 
amber  yellow  marbled  with  red,  and  with  a  red  cheek ;  stalk  an 
inch  and  a  half  long ;  flesh  firm,  juicy,  sweet ;  season  rather  late. 

16* 


370 


Cherries. 


Resembles    Yellow   Spanish,  but  hardly  so  large,  and  ten  days 
later.     Fig.  408. 


Fig.  407- 
Elton, 


Fig.  409  a.     Fig.  408.  Fig.  41 1. 

Holland      Florence.      Bigarreau  or 
Bigarreau.  Yellow  Spanish. 


Governor  Wood.  Large,  roundish  heart-shaped ;  light  yellow 
shaded  and  marbled  with  light  red ;  stalk  an  inch  and  a  half  long, 
cavity  wide  ;  rather  tender,  nearly  sweet,  rich,  excellent.  Middle 
of  June.  Tree  vigorous,  shoots  diverging,  forming  a  round  head. 
Cleveland,  Ohio.  As  the  trees  grow  older,  they  often  overbear 
and  yield  a  smaller  and  less  excellent  fruit — hence  requiring  thin- 
ning. 

Hoadley.  Rather  large,  roundish  heart-shaped ;  light  clear  red  on 
pale  yellow ;  flesh  tender,  rich,  sweet,  excellent.  Last  week  of 
June.     Origin,  Cleveland,  Ohio. 

Hovey.  Large,  obtuse  heart-shaped  ;  amber,  with  a  fine  red  cheek  ; 
stalk  an  inch  long,  deeply  set ;  flesh  rather  firm,  pale  amber, 
"  very  good."     Last  half  of  July.     Boston,  Mass. 

Hyde's  Late  Black.  Medium,  obtuse  heart-shaped  ;  purplish  black  ; 
flesh  half  firm.     First  week  in  July.     Newton,  Mass. 


Heart-  Shaped. 


371 


Kirtland's  Mary.  Quite  large,  round  heart-shaped,  regular, 
base  somewhat  flattened ;  color  light  and  dark  red,  deeply  mar- 
bled on  a  yellow  ground  ;  stalk  an  inch  and  a  fourth  to  an  inch 
and  a  half  long ;  flesh  light  yellow,  half  tender,  rich,  juicy,  sweet, 
high  flavored.  Season  medium,  or  with  the  Elton.  Origin, 
Cleveland,  Ohio. 

Kirtland'^s  Maimnotk.  Very  large,  obtuse  heart-shaped ;  rich  red 
on  bright,  clear  yellow ;  flesh  rather  tender,  with  a  fine,  high  fla- 
vor.    A  moderate  bearer.     End  of  June.     Cleveland,  Ohio. 

Manning's  Mottled.  (Mottled  Bigarreau.)  Medium  or  rather  large, 
round  heart-shaped,  suture  distinfl ;  color  amber,  shaded  and 
mottled  with  red ;  semi-transparent,  glossy  ;  stalk  slender,  cavity 
shallow ;  flesh  yellow,  tender  when  ripe,  sweet,  good.  Stone 
rather  large.  Season,  end  of  June.  Shoots  dark.  Produ6tive. 
Origin,  Salem,  Mass. 

Napoleon  Bigarreau.  Very  large,  regularly  heart-shaped, 
remotely  oblong  ;  skin  pale  yellow  and  amber,  spotted  and  shaded 
with  deep  red ;  stalk  an  inch  and  a  fourth  long ;  flesh  very  firm, 
with  a  fine  but  hardly  first-rate  flavor.  Rather  late.  Shoots  with 
a  light  greenish  cast.  Growth  rather  ere<5t,  vigorous.  Very  pro- 
ductive, and  good  for  market,  but  too  firm  and  deficient  in  flavor 


Fig.  409. 
Rock^ort  Bigarreau. 


Fig.  410. 
Napoleon  Bigarreatt. 


for  the  small  garden.     The  Holland  Bigarreau  closely  resembles 
the  above,  and  is  thought  by  some  to  be  identical. 


3/2  Cherries. 

Ohio  Beauty.  Very  large,  oblate  heart-shaped  ;  dark  red  on  a  pa'.e 
red  ground,  somewhat  marbled,  very  handsome  ;  stalk  an  inch 
and  a  half  long,  rather  stout,  cavity  wide  and  deep  ;  flesh  white, 
tender,  juicy,  with  a  fine  flavor.  Early,  or  about  ten  days  before 
Napoleon  Bigarreau,  which  it  equals  in  size.  Origin,  Cleveland, 
Ohio. 

Red  Jacket.  Large,  obtuse  heart-shaped ;  color  light  red ;  flesh 
half  tender,  with  a  good  sub-acid  flavor.  Ripens  with  Downer. 
Keeps  well  without  rotting.     Cleveland,  Ohio. 

RocKPORT  Bigarreau.  Quite  large,  round  heart-shaped;  color, 
when  fully  ripe,  a  beautiful  clear  red,  shaded  with  pale  amber, 
with  occasional  spots  ;  stalk  an  inch  and  a  half  long,  cavity  wide  ; 
flesh  firm,  juicy,  sweet,  rich,  with  an  excellent  flavor.  Season 
rather  early.  Tree  upright,  vigorous.  Origin,  Cleveland,  Ohio ; 
one  of  the  best  of  Dr.  Kirtland's  seedlings.     Fig.  409. 

Sweet  Montmorency.  Medium  in  size,  round,  slightly  flattened  at 
base,  with  a  depressed  point  at  apex ;  color  pale  amber,  mottled 
with  light  red  ;  stalk  an  inch  and  three-fourths  long,  slender, 
cavity  small,  even ;  flesh  yellowish,  tender,  sweet,  excellent. 
Season  very  late  or  past  midsummer.  Approaches  somewhat  in 
chara6ler  the  Morello.     Origin,  Salem,  Mass. 

Townsend.  Large,  obtuse  heart-shaped,  high-shouldered,  suture 
distin6l ;  light  amber  with  red ;  flesh  rather  tender,  with  a  rich, 
pleasant  flavor.     End  of  June.     Lockport,  N.  Y. 

White  Bigarreau.  (Large  White  Bigarreau,  White  Ox-Heart.) 
Large,  heart-shaped,  tapering  to  obtuse  apex,  suture  distindl ; 
surface  slightly  wavy,  yellowish  white  marbled  with  red ;  flesh 
moderately  firm,  or  half  tender,  very  rich  and  delicate.  Season 
medium.  A  moderate  bearer  when  young,  more  produ6tive  after- 
wards ;  liable  to  crack  after  rain.  Tree  rather  tender ;  growth 
spreading. 

Yellow  Spanish.  (Bigarreau,  Graffion.)  Very  large,  often  an  inch 
in  diameter,  obtuse  heart-shaped,  very  smooth,  regular,  base  flat- 
tened ;  surface  clear,  pale  waxen  yellow,  with  a  handsome  light 
red  cheek  to  the  sun  ;  stalk  an  inch  and  three  fourths  long,  cavity 
very  wide,  shallow ;  flesh  firm,  with  a  fine,  rich  flavor.  Season 
medium,  or  last  of  June.     Shoots  stout,  diverging  or  spreading. 

The  Late  Bigarreau,  originated  with  Dr.  Kirtland,  of  Cleveland, 
resembles  this,  but  is  slightly  less  in  size,  deeper  red,  and  ripens 
about  ten  days  later.     Fig.  411. 


Dukes  and  Morelloes.  373 


Class  II. — Dukes  and  Morelloes. 

Sectic^  I.     Fruit  black,  dark  red,  or  cri7nson. 

Arch  Duke.  (Portugal  Duke,  Late  Arch  Duke.)  Very  large, 
round  heart-shaped,  slightly  flattened,  dark  shining  red,  becoming 
nearly  black ;  stalk  an  inch  and  a  half  long,  slender,  deep  sunk ; 
flesh  light  red,  when  matured  rich  sub-acid,  slightly  bitter  till 
fully  ripe,  of  fine  flavor,  hardly  equal  in  quality  to  Mayduke. 
Season  very  late,  or  just  before  midsummer.  One-fourth  larger 
than  Mayduke,  and  tree  more  spreading,  and  with  thicker  and 
darker  foliage.     Rare. 

Donna  Maria.  Size  medium,  dark  red  ;  rich,  acid.  Late.  Suc- 
ceeds well  at  the  West. 

Late  Duke.  Large,  obtuse  roundish  heart-shaped,  slightly  oblate  ; 
color  light,  mottled  with  bright  red  at  first,  becoming  rich  dark 
red  when  ripe ;  stalk  an  inch  and  a  half  long,  rather  slender, 
cavity  shallow  ;  flesh  pale  amber,  sub-acid,  not  rich,  much  less  so 
than  Mayduke ;  season  very  late,  or  a  little  after  midsummer. 
Tree  more  spreading  than  Mayduke,  and  foliage  rather  more 
compa6l,  approaching  somewhat  the  chara6ter  of  a  Morello. 

Louis  Philippe.  Size  medium,  roundish  ;  dark  red  ;  flesh  red,  acid, 
tender.     Middle  of  July.     French.     Succeeds  well  at  the  West. 

Mayduke.  Large,  roundish,  obtuse  heart-shaped ;  color  red  at 
first,  becoming  when  mature  nearly  black ;  flesh  reddish,  becom- 
ing dark  purple,  very  juicy  and  melting,  rich,  acid,  excellent. 
It  is  frequently  picked  when  red,  immature,  and  not  fully  grown, 
and  imperfe6l  in  flavor.  Quite  early — but  often  varying  greatly 
and  permanently  in  its  season  of  ripening,  even  on  the  same  tree. 
Holman's  Duke  and  Late  Mayduke  are  only  late  variations  per- 
petuated by  grafting.  Growth  upright  for  a  Duke.  Very  hardy, 
and  adapted  to  all  localities. 

Morello.  (English  Morello,  Large  Morello,  Dutch  Morello, 
Ronald's  Large  Morello.)  Rather  large,  approaching  medium ; 
round,  obscurely  heart-shaped  ;  dark  red,  becoming  nearly  black  ; 
flesh  dark  purplish  crimson,  of  a  rich  acid,  mixed  with  a  slight 
astringency.  Season  very  late,  or  after  midsummer.  In  Eng- 
land, its  ripening  is  retarded  till  autumn  by  the  shading  of  a  wall. 

The  common  Morello  is  a  smaller  sub-variety,  a  little  darker  and 
with  smaller  branches. 

Royal  Duke.  (Royal  Tardive.)  Very  large,  roundish,  distindlly 
oblate  ;  surface  dark  red  ;  flesh  reddish,  tender,  juicy,  rich  ;  sea- 
son rather  late.     Growth  like  the  Mayduke.     Rare. 

Shannon.  Medium,  round,  flattened  at  base ;  dark  purplish  red ; 
stalk  long,  slender,  open ;  flesh  reddish  purple,  rather  acid. 
Middle  of  July.     Cleveland,  Ohio. 


374 


Cherries. 


Section  II.    Fruit  bright  red  or  lighter. 

Belize  de   Choisy.     Size  medium,   round,   very  even,  obscurely 

oblate  ;  skin  thin,  translucent,  show- 
ing the  netted  texture  of  the  flesh  ; 
stalk  rather  short,  slender ;  flesh  pale 
amber,  mottled  with  yellowish  red,  be- 
coming in  the  sun  a  fine  cornelian 
red ;  skin  very  tender,  with  a  fine, 
mild,  sub-acid  flavor,  becoming  nearly 
sweet ;  season  rather  early.  Mode- 
rately produ6live  ;  needs  good  cultiva- 
tion.    French. 

Belle  Magnifique.  Quite  large, 
roundish,  inclining  to  heart-shaped; 
color  a  fine  rich  red,  portions  of  the  sur- 
face often  a  lighter  hue ;  stalk  slen- 
der, nearly  two  inches  long,  cavity 
large  ;  flavor  rather  mild  for  this  class, 
fine,  but  not  of  the  highest  quality. 
One  of  the  best  late  varieties,  ripen- 
ing about  midsummer.  Produdlive. 
Growth  resembles  that  of  the  May- 
duke  in  form.     French. 

Belle  de  Sceaux.  Size  nearly  medium, 
roundish  ;  red  ;  stalk  moderate  ;  flesh 
rather  acid — the  tree  and  fruit  some- 
what resembling  Early  Richmond,  but 

Tig.4r2.—BeUe       Fig.  413.— Belle       later. 
ae  Choisy.  Magnifiqtie. 

Carnation.  Large,  round,  yellowish 
white,  mottled  and  marbled  with  fine  orange  red ;  stalk  an  inch 
and  a  fourth  long,  stout ;  flesh  slightly  firmer  than  most  of  this 
class,  a  little  bitter  at  first,  becoming  mild  acid,  and  with  a  rich, 
fine  flavor.  Growth  spreading,  leaves  resembling  those  of  a 
heart  cherry.  Very  late,  ripening  about  midsummer. 
Prince's  Duke  is  a  large  sub-variety,  but  a  very  poor  bearer  and  of 
little  value. 

Coe's  Late  Carnation.  Rather  large,  medium ;  color  amber  and 
bright  red  ;  sub-acid,  sprightly.     Last  half  of  July. 

Duchesse  de  Palluau.  Size  medium,  roundish  heart-shaped ;  dark 
purple ;  stalk  long,  slender,  cavity  large ;  flesh  dark  red,  mild, 
acid.     Middle  of  June. 

Early  May.  (Cerise  InduUe.)  Small,  round,  approaching  oblate, 
bright  high  red ;  stalk  an  inch  long ;  flesh  juicy,  acid,  good. 
Very  early.    Tree  dwarfish.     Of  little  value. 


Dukes  and  Morelloes.  375 

Early  Richmond.  (Virginian  May,  Kentish,  Kentish  Red,  Eng- 
lish Pie  Cherry.)  Rather  small,  becoming  medium  when  well 
ripened,  round,  slightly  oblate,  growing  in  pairs  ;  color  a  full  red  ; 
stalk  an  inch  or  an  inch  and  a  fourth  long,  rather  stout ;  flesh 
very  juicy,  acid,  moderately  rich.  Stone  adhering  strongly  to  the 
stalk,  often  withdrawing  it  from  the  fruit  when  picked.  Very 
produ6live  ;  fine  for  early  cooking,  ripens  early  and  hangs  long 
on  the  tree.     Of  great  value  at  the  West. 

Jeffrey's  Duke.  (Jeffrey's  Royal,  Royale.)  Size  medium,  round, 
obscurely  oblate  ;  color  a  fine  lively  red ;  stalk  medium  ;  flesh 
amber  with  a  tinge  of  red,  rich,  juicy,  of  fine  flavor.  Growth 
slow,  very  compa(5l,  fruit  in  thick  clusters  ;  season  medium.  Re- 
sembles Mayduke,  but  smaller,  rounder,  and  lighter  colored. 
Rare  in  this  country. 

Large  Morello.  (Kirtland's  Large  Morello.)  Rather  large,  round- 
ish ;  dark  red,  with  a  good,  rich,  sub-acid  flavor.  Early,  July. 
Cleveland,  Ohio. 

Pie  Cherry  (American.)  (Late  Kentish  of  Downing,  Common  Red, 
American  Kentish.)  Size  medium,  approaching  small,  roundish, 
slightly  oblate ;  stalk  an  inch  to  an  inch  and  a  half  long,  stout ; 
color  light  red ;  flesh  very  juicy,  quite  acid,  moderately  rich. 
Rather  late.  Stone  not  adhering  to  the  stalk,  as  with  the  pre- 
ceding.    Very  produ6live  ;  a  good  cuhnary  sort. 

Plumstone  Morello.  Large,  roundish  heart-shaped  ;  color  deep 
red ;  stalk  an  inch  and  a  half  long,  slender,  straight ;  cavity 
moderate  ;  flesh  reddish,  of  a  rich  acid  flavor.  Very  late,  or  after 
midsummer.     Stone  rather  long  and  pointed. 

Reine  Hortense.  Quite  large,  roundish  oblong ;  bright  red, 
slightly  marbled  and  mottled  ;  suture  a  mere  line  ;  sub-acid,  rich, 
excellent.  Last  half  of  July.  Tree  a  handsome,  good  grower, 
a  moderate  bearer.     French. 

VaiVs  August  Duke.  Large,  obtuse  heart-shaped;  bright  red; 
stalk  medium  ;  sub-acid,  with  a  Mayduke  flavor,  ist  of  August. 
Vigorous  and  produ6tive.     Troy,  N.  Y. 


CHAPTER    VIII. 

THE   GRAPE. 

There  is  no  doubt "  that  by  the  next  twenty  years  the  Grape  will 
stand  second  only  in  importance  to  the  apple.  This  opinion  refers 
to  its  uses  as  a  fresh  fruit  only,  and  not  to  its  manufa6ture  into 
wine. 

New  varieties  of  American  hardy  grapes  are  yearly  springing  into 
existence,  that  possess  considerable  promise  of  permanent  value  and 
excellence  ;  and  by  the  lapse  of  another  score  of  years,  we  shall, 
unquestionably,  have  a  series  that  will  give  us  good  fresh  fruit  from 
a  period  soon  after  midsummer  till  the  succeeding  spring.  We 
already  obtain  in  the  Northern  States,  fresh  grapes  from  the  end 
of  summer  to  the  latter  part  of  winter,  by  means  of  the  following 
varieties : — Hartford  Prolific,  Delaware,  Creveling,  Concord,  Diana, 
Rebecca,  Isabella,  and  others.  The  best  keepers  appear  to  be  the 
Diana,  Rebecca,  and  Isabella — to  which  may  perhaps  be  added  the 
CHnton,  a  variety  not  good  enough  to  eat  under  ordinary  circumstan- 
ces, but  which,  if  well  ripened  and  kept  till  after  mid-winter,  has  its 
sharpness  so  softened  as  to  become  not  only  pleasant,  but  sought 
for  its  rareness  at  that  season  of  the  year.  The  Diana  is  remark- 
able for  its  freshness  after  several  months'  keeping. 

To  the  preceding  list  we  shall  be  able,  probably,  to  add  the  Adi- 
rondac  for  its  extreme  earliness,  preceding  the  Hartford  Prolific, 
superior  to  it  in  quality,  although  requiring  winter  covering  at  the 
North.  The  Israella  also  gives  high  promise  of  early  value.  The 
Concord,  possessing  the  several  chara6leristics  of  great  hardiness, 
produ6liveness,  freedom  from  disease,  and  showy  appearance,  yet 
not  of  very  high  quality,  may  be  partly  displaced  by  the  lona  and 
some  of  the  black  varieties  of  Rogers'  Hybrids,  although  neither  of 
these  new  sorts  has  been  sufficiently  tried  in  different  localities  to 
insure  it  a  permanent  position. 

There  are  now  a  large  number  of  new  grapes,  raised  both  by 
cross-fertilization  and  otherwise,  that  promise  to  extend  the  period 


Grapes.  377 

of  ripe  grapes  to  a  greater  length  than  at  present.  That  period  is 
now  only  preceded  by  the  apple  and  pear.  The  apple  now  reaches 
through  the  whole  yearly  circle,  or,  in  the  words  of  Beecher,  "  it 
belts  the  year."  The  pear  ripens  from  midsummer  till  spring ;  but 
it  is  hard  to  get  good  pears  much  later  than  the  first  of  the  year, 
while  grapes  are  kept  as  easily  as  winter  apples,  although  in  a  differ- 
ent way.  The  peach,  in  the  North,  continues  to  ripen  scarcely  two 
months  at  furthest — the  plum  about  the  same — while  neither  will 
keep  long  in  a  fresh  state.  The  hardy  grape  will  yet  give  us  a  deli- 
cious fruit  remarkable  for  its  wholesomeness,  in  unlimited  quantity 
if  we  desire  it,  scarcely  if  ever  failing  with  seasons — not  less  than 
eight  out  of  the  twelve  months  of  the  year. 

Propagation.  The  vine  is  propagated  by  seeds,  layers,  cuttings, 
and  by  grafting. 

Seeds  are  planted  only  for  obtaining  new  varieties,  by  cross-fertili- 
zation, as  described  in  an  early  chapter  of  this  work. 

PROPAGATION   OF  THE   GRAPE. 

The  facility  with  which  the  grape  emits  roots  on  its  young  stems, 
and  the  rapidity  of  its  growth,  render  it  one  of  the  most  easily  pro- 
pagated of  all  bearers  of  fruit.  The  new  shoots,  buried  before  mid- 
summer, with  a  few  inches  of  permanently  moist  earth,  do  not  fail 
to  throw  out  plenty  of  young  fibres  from  every  buried  joint  the  first 
season.  Cuttings  and  single  bud  under  favorable  circumstances, 
will  root  with  equal  certainty. 

Layers — Summer  Layering.  Layering  is  the  easiest  and  most 
certain,  but  not  the  most  rapid  mode  of  propagating  the  grape.  It 
may  be  done  on  a  small  scale,  for  amateur  purposes,  without  any 
special  preparation,  by  using  accidental  or  straggling  shoots,  or  those 
purposely  left  near  the  foot  of  the  vine.  Usually  a  little  before  mid- 
summer these  shoots  will  have  hardened  sufficiently  to  prevent  the 
rotting  which  might  occur  if  buried  too  soft  or  green.  Extend  the 
shoot  on  the  ground  in  order  to  determine  the  most  convenient  spot 
for  excavating  under  the  centre.  Then  make  a  small  hole  or  depres- 
sion with  the  spade,  bend  a  shoot  into  this  hole  and  cover  it  with  a 
few  inches  of  earth  as  shown  in  the  following  figure  (Fig.  414).  The 
surface  of  the  ground  must  then  be  kept  clean  and  mellow  for  the 
purpose  of  preserving  moisture  in  the  soil ;  and  should  the  season 
be  a  very  dry  one,  the  surface  should  be  mulched — that  is,  covered 
with  a  few  inches  of  fine  grass  or  short  straw.  If  the  shoot  is  a 
strong  and  thrifty  one,  and  grows  well  at  its  extremity  out  of  ground, 


3/8  Grapes. 

every  joint  will  emit  a  profusion  of  roots,  before  the  end  of  autumn 
presenting  the  appearance  shown  in  Fig.  414.  The  layer  may  then 
be  taken  up  by  cutting  it  loose  from  the  vine  and  shortening-back 
its  extremity,  and  then  by  setting  a  spade  far  under  it,  lifting  the 
whole  out  of  the  ground.  It  is  then  cut  in  two  and  forms  two  strong 
plants  as  shown  in  Fig.  415.  These  layers  may  be  then  heeled  in 
or  covered  with  earth  for  the  winter,  giving  some  protedlion  from 


Fig.  414. — Grape  Layer,  the  roots  Fig.  415. — Grape  Layer,  separated 

formed.  ittto  two  plants. 

freezing  by  covering  the  surface  with  manure  or  leaves,  or  they  may 
be  packed  for  the  winter  in  boxes  of  damp  moss  in  the  cellar. 

Spring  Layering.  As  layers,  like  unmolested  runners  on  the 
strawberry,  exhaust  the  main  plant,  they  should  be  taken  very  spar- 
ingly from  bearing  vines.  When  they  are  required  in  large  numbers, 
vines  should  be  planted  specially  for  this  purpose — the  soil  to  be 
made  very  rich  and  well  cultivated,  so  as  to  produce  a  strong  growth 
of  shoots — unlike  the  moderate  fertility  required  for  bearing  crops. 
The  spaces  between  these  vines  should  be  six  or  seven  feet ;  and 
generally  two  or  three  years  are  required,  in  connexion  with  cutting- 
back  to  two  or  three  buds,  and  training  one  or  two  shoots  to  upright 
stakes,  before  the  canes  become  strong  enough  to  layer  profitably. 
When  this  is  the  case,  begin  the  work  late  in  spring,  about  the  time 
the  buds  open,  by  laying  down  the  strongest  cane  of  the  two  into  a 
smooth  straight  trench  made  for  the  purpose,  about  five  inches  deep. 
The  cane  sele6led  should  not  be  less  than  eight  or  ten  feet  long,  but 
so  much  of  the  end  should  be  cut  off  as  to  leave  only  strong  buds, 
the  remaining  part  not  being  more  than  six  or  seven  feet  long. 
With  short-jointed  varieties  it  should  be  less  in  length.  It  is  held 
in  this  position  by  pegs  or  stones.  The  objeft  being  to  obtain  a 
strong  shoot  at  each  eye,  the  end  should  not  be  bent  up,  which  would 
draw  the  growth  oif  in  that  direction.  As  soon  as  the  new  shoots 
have  grown  a  few  inches,  the  prostrate  vines  should  be  slightly 
covered  with  earth,  which  is  to  be  increased  as  the  growth  advances 


Grapes. 


379 


A  more  perfefl  way  is  to  sprinkle  a  little  compost  along  the  cane  and 
then  fill  the  trench  a  few  inches  with  loose  damp  moss.  This  will 
preserve  a  proper  humidity  and  afford  sufficient  light  to  the  starting 
shoots.  After  they  have  become  well  hardened  the  moss  is  removed 
and  mellow  soil  substituted.  The  earth,  if  applied  too  early,  might 
induce  rotting  in  the  young  stems.     Fig.  416  represents  the  appear- 


Fig.  416. — Shoots  springing  from  a  layered  stem. 


ance  of  this  process  after  the  shoots  have  attained  full  growth  and 
rooted  well  at  the  bottom.  Usually  about  half-a-dozen  plants  are  a 
sufficient  number  to  raise  from  one  cane  ;  more  will  start,  but  they 
should  be  rubbed  off  to  give  strength  to  the  remainder.  When  a 
part  outgrow  the  others,  they  should  be  pinched  back  to  equalize  the 
growth.  This  process  is  repeated  for 
successive  years ;  but  as  it  tends  to 
exhaust  the  main  plant  it  is  advisable 
to  suspend  it  occasionally  for  a  year  if 
the  vigor  becomes  diminished. 

These  new  plants  are  well  rooted 
before  winter ;  and  should  be  taken 
up,  separated,  and  packed  away  as 
already  described.  Fig.  41 7  represents 
one  of  these  new  plants. 

It  will  be  observed  that  while  these 
plants  were  forming  from  the  layered 
cane,  one,  two,  or  three  shoots,  accord- 
ing to  the  strength  of  the  plant,  should 
be  trained  to  a  stake  for  next  season's 
work,  the  cane  having  been  properly 
cut-back  for  this  purpose. 

Cuttings  in  Open  Ground.    This 
is  sometimes  an  easy  mode  of  raising  plants,  but  is  generally  uncer- 
tain and  often  unsuccessful.     Much  depends  on  the  charaaer  of  the 


Fig.  417. 


-Newly  formed  layer- 
plant. 


38o 


Grapes. 


soil  for  retaining  moisture,  and  still  more  on  the  humidity  of  the  air, 
which  varies  in  different  localities  and  with  seasons.  A  rich,  mode- 
rately compadl,  deep,  and  mellow  soil,  is  required.  It  is  especially 
important  that  it  possess  fertility  in  order  to  give  the  young  plants  a 
strong  impetus  the  moment  new  roots  are  emitted.  Shoots  of  one 
season's  growth  are  selected,  of  full  medium  size,  omitting  small  or 
unripe  portions.  Where  the  winters  are  severe,  this  wood 
should  be  cut  off  late  in  autumn,  shortened  to  convenient 
lengths,  and  packed  in  slightly  moist  earth,  or  what  is  bet- 
ter, in  damp  moss,  in  boxes  placed  in  a  cellar.  Sometimes 
the  cuttings  are  placed  in  a  bed  in  autumn,  which  answers 
well  in  mild  climates,  or  where  they  are  well  prote6led  dur- 
ing winter,  with  a  thick  layer  of  straw,  manure,  or  leaves. 

The  cuttings  are  usu- 
ally made  about  seven 
or  eight  inches  long,  and 
each  one  should  have 
two  or  more  buds.  It 
should  be  pared  away  by 
a  sharp  knife  imme- 
diately below  the  lower 
bud  and  about  an  inch 
above  the  upper  one,  as 
shown  in  Fig.  418.  A 
trench  (Fig.  419)  is  made  with  the  spade  next  to  a  line,  nearly  per- 
pendicular on  one  side  and  sloping  on  the  other.  The  cuttings  are 
placed  upright  against  the  steep  side,  about  three  inches  apart,  so 
that  the  upper  bud  shall  be  about  an  inch  below  the  level  surface. 
Fill  the  trench  to  the  upper  bud  by  adding  successive  portions,  press- 
ing each  firmly  with  the  foot,  but  leaving  the  soil  more  loose  and 
mellow  above.  After  the  shoots  have  grown  a  few  inches  the  sur- 
face may  be  levelled  by  burying  the  upper  bud  an  inch  beneath  it. 
Some  cultivators  are  more  successful  by  covering  the  surface  with 
an  inch  or  two  of  fine  manure  for  the  retention  of  moisture  in  the 
soil.  Roots  will  be  emitted  from  both  buds,  and  handsomer  plants 
will  be  formed  by  cutting  off  the  lower  part,  leaving  the  roots  of  the 
upper  bud  only  to  remain. 

Propagation  from  Single  Buds.  The  various  modes  of  pro- 
pagating the  vine  from  single  buds,  admit  the  rapid  multiplying  of 
numbers  required  for  work  on  a  large  scale  ;  but  artificial  heat  is 
always  necessary,  either  on  a  small  scale  in  hot-beds,  or  more  exten- 
sively in  propagating  houses. 


Fig.  418. 

Grape 
Cutting: 


Fig.  419. — Mode  of  planting  Cuttings. 


Grapes.  381 

Good,  strong,  well  ripened  wood  of  one  year's  growth  must  be  cut 
in  autumn,  and  secured  for  winter  as  already  described.  The  work 
of  forming  or  planting  the  buds  or  eyes  is  usually  done  in  March  ; 
and  being  inserted  through  the  month  by  successive  portions,  the 
work  of  repotting  and  afterwards  setting  out  into  open  ground,  may 
be  also  performed  successively  without  crowding  all  the  work  into 
one  period.  It  should  not  be  done  much  later  than  early  in  April, 
when  warm  weather  without  may  prevent  the  operator  from  giving 
the  low  temperature  to  the  house,  required  for  the  leaves  and  shoots 
during  the  early  stages  of  growth. 

The  operation  should  be  commenced  by  trimming  the  wood  which 
holds  the  eyes  into  proper  form — throwing  them  into  water  to  pre- 
vent drying,  until  enough  are  prepared  for  setting  in  the  beds  or 
pots.  Different  modes  or  forms  are  adopted  for  these  cuttings. 
One  of  the  best  for  general  practice  is  represented  in  Fig.  420,  the 


*^5i*^ 


cut  being  about  two  and  a  half  inches  long,  with  the  bud  at  the 
upper  end  about  a  fourth  of  an  inch  from  the  top. 

When  hot-beds  are  employed  in  giving  bottom  heat,  the  cuttings 
are  usually  placed  in  pots  ;  but  in  the  more  common  pra6lice  of 
employing  propagating  houses,  they  may  be  placed  either  in  pots, 
shallow  boxes,  which  have  been  well  soaked  in  lime-wash  some 
months  before  to  prevent  the  formation  of  mould  or  fungus,  or 
dire6lly  in  beds  about  three  inches  deep  over  the  hot  water  tanks  in 
the  house.  The  best  material  for  receiving  the  buds  is  clean,  pure 
building  or  lake  sand,  which  is  to  be  kept  at  all  times  at  a  uniform 


382  Grapes. 

degree  of  moisture,  but  never  wet.  It  is  the  pra6lice  with  some  to 
place  a  stratum  of  prepared  soil  (hereafter  described)  an  inch 
beneath  the  wood  for  the  reception  of  the  new  roots,  and  sustaining 
the  young  plants  for  a  longer  time  than  sand  alone — thus  obviating 
so  early  a  removal  into  pots  as  would  otherwise  be  required.  Each 
bud  or  eye  need  not  occupy  more  than  two  square  inches  of  surface. 
When  properly  imbedded  in  the  sand,  a  moderate  heat  should  be  at 
first  applied,  not  higher  than  fifty  degrees — the  obje6l  being  to  com- 
mence roots  before  sufficient  warmth  is  given  to  expand  the  leaves. 
For  this  purpose  also,  the  temperature  of  the  air  in  the  house, 
should  be  kept  at  all  times  at  least  ten  degrees  lower  than  that  of 
the  sand.  In  a  few  days  from  the  commencement,  the  heat  may  be 
gradually  raised,  and  as  the  leaves  expand,  it  may  be  cautiously 
increased  to  eighty  and  ninety  degrees.  It  is  of  great  importance 
to  avoid  the  checks  given  by  sudden  changes,  from  cold  currents  of 
air,  cold  water,  or  remitting  fire. 

When  the  roots  have  reached  three  or  four  inches  in  length,  the 
plants  should  be  potted  off  into  a  soil  prepared  for  this  purpose,  by 
mixing  about  equal  parts  of  clean  sand  and  rich,  rotten  turf,  or  leaf 
mould  in  the  place  of  turf.  This  mixture  should  b?  prepared  several 
months  beforehand,  and  be  thoroughly  pulverized  and  the  parts 
mixed  together  ;  and  unless  the  turf  is  quite  rich,  the  addition  of 
about  one-fourth  of  rotten  manure  would  be  advisable.  About  a 
thirtieth  part  of  wood  ashes  improves  the  mixture.  Plenty  of  water 
should  be  given  until  the  plants  become  established  in  their  new 
home.  When  the  roots  reach  the  exterior  of  these  pots  they  may  be 
either  transferred  to  larger  ones  or  to  the  open  ground — which  com- 
pletes the  process  for  the  first  season. 

Green  Cuttings.  Propagating  by  cuttings  of  unripe  wood  is 
pra6lised,  when  it  is  desired  to  increase  new  sorts  rapidly,  in  con- 
nexion with  common  propagation  by  single  eyes.  As  they  do  not 
always  mature  well,  or  make  strong  vines  the  same  season,  they  are 
objected  to  by  many  propagators.  Occasionally,  however,  good 
strong  vines  may  be  obtained.  They  are  made  by  taking  strong 
shoots  in  summer,  and  making  them  into  cuttings  with  one  eye  at 
the  top,  leaving  on  the  leaf.  These  are  inserted  into  sand  (or  the 
same  kind  of  soil  used  for  single  eyes),  as  far  down  as  the  bud,  the 
leaf  resting  on  the  surface.  When  small  numbers  are  propagated, 
pots  are  used  and  moisture  retained  in  the  leaves  by  placing  them 
under  a  glass  frame  in  the  propagating  house,  where  the  proper 
degree  of  moisture  is  maintained  without  the  excess  which  would 
cause  rotting.     On  a  larger  scale  the  cuttings  are  placed  in  the  bor- 


Grapes.  383 

ders  of  the  propagating  house,  the  leaves  forming  one  continuous 
green  surface.  These  are  kept  constantly  moist  by  watering  them 
from  the  watering  pot,  three  or  four  times  a  day.  In  about  three 
weeks  they  will  be  fit  to  remove  to  pots,  and  are  then  to  be  treated 
like  other  plants.  They  generally  succeed  best  by  being  kept  in  the 
house  during  the  remainder  of  the  season,  the  wood  ripening  better 
and  the  vines  becoming  hardier,  than  if  planted  out  in  open  ground, 
where  there  is  not  sufficient  warmth  to  mature  and  harden  the  green 
wood. 

Root  Grafting.  This  mode  has  also  been  extensively  adopted 
for  propagating  on  a  large  scale.  It  is  done  by  taking  a  por- 
tion of  the  shoot  with  one  bud,  as  shown  in  the  annexed  fig- 
ure (Fig.  421),  and  inserting  a  piece  of  root  cut  wedge-form 
into  a  cleft  in  the  lower  end  of  the  cutting.  Grafting  plas- 
ters bind  the  parts  together,  but  they  are  left  open  below  for 
the  emission  of  roots.  Varieties  which  furnish  long,  smooth 
roots,  are  most  convenient,  of  which  the  Concord  is  one  of 
the  best.  The  grafts  are  placed  in  shallow  boxes  of  a  con- 
venient size,  or  about  one  by  two  feet,  and  three  inches 
deep,  and  bottom  heat  given  as  before  described,  but  less 
care  is  required  in  controlling  the  temperature. 

Grafting  in  Open  Ground.  Large  vines  and  vine- 
yards of  undesirable  sorts,  are  sometimes  changed  to  bet- 
ter, by  grafting.  It  is  uncertain  of  success,  at  best ;  although 
the  grafts,  when  they  do  not  fail  to  grow,  push  with  great 
vigor,  and  frequently  extend  twenty  feet  or  more  in  a  single 
season.  There  are  three  different  modes  ;  one  is  to  graft 
early  in  spring  down  into  the  root ;  the  second  is  to  defer 
the  work  until  the  buds  swell  and  bleeding  ceases,  pre- 
serving the  grafts  in  a  dormant  state  in  a  cool  place.  The  r^IqI^ih^ 
third,  and  generally  the  most  successful,  is  grafting  in 
autumn,  according  to  the  mode  described  in  Fuller's  Grape  Culturist. 
A  cleft  graft  is  made  at  or  near  the  surface  of  the  earth,  and  the  parts 
firmly  bound  together.  An  inverted  pot  is  then  placed  over  it  and 
banked  with  earth,  except  the  top,  which  is  covered  with  six  inches 
of  straw,  and  the  whole  then  buried  in  earth.  This  is  removed  in 
spring.  Grafting  in  the  open  air  appears  to  be  so  easily  influenced 
by  so  many  external  causes,  as  frequently  to  result  in  entire  failure, 
even  in  the  most  skilful  hands. 


384 


Grapes. 


TRAINING. 


Young  plants  should  be  trained  to  a  single  strong  shoot,  like  that 
represented  in  Fig.  422,  for  which 
purpose  a  stake  should  be  used  and 
the  vine  tied  up  as  it  advances.  Spring 
plants  set  out  early,  will  often  reach  a 
height  of  six  or  eight  feet  by  the  end 
of  the  season.  ^ 

Cuttings  of  the  first  year's  growth, 
as  well  as  layers,  are  more  perfe<5tly 
fitted  for  finally  transplanting  to  the 
vineyard,  by  one  season's  cultivation 
in  nursery  rows.  During  this  time 
they  should  all  be  trained  to  a  single 
shoot,  kept  upright  by  staking ;  the 
young  plants  being  cut  down  to  two 
or  three  eyes  when  set  out,  and  the 
strongest  only  being  allowed  to  grow, 
rubbing  off  the  others  as  soon  as  the 
young  shoots  are  fairly  developed. 
Pinching  off  the  tips  occasionally, 
after  they  have  reached  four  or  five 
feet  in  height,  will  render  the  shoot 
and  buds  stronger,  and  the  wood  will 
ripen  better. 

Transplanting.  This  is  effe6led 
most  perfe6lly  by  making  a  broad 
hole,  and  rounding  up  the  central 
portion  of  the  bottom.  The  stem 
being  cut  down  to  two  or  three  strong 
buds,  and  very  long  roots  clipped  ofi", 
the  plant  is  placed  with  the  centre  on  the  rounded  surface  of  earth, 
and  the  roots  then  spread  out  in  every  dire6lion,  as  shown  in  the 
following  figure  (Fig.  423).  The  hole  is  filled  with  finely  pulverized 
earth,  which  completes  the  transplanting. 

The  following  is  the  usual  course  for  forming  the  plants  into  bear- 
ing vines — three  years  being  required  for  this  purpose,  if  strong 
plants  are  used  and  good  cultivation  given.  One  or  two  more  years 
are,  however,  frequently  required,  if  the  growth  is  not  sufficiently 
vigorous : 


Fig.  422. — One  year  plant. 


Grapes. 


38S 


First  Year.     The  plant  having  been  cut  down  to  two  or  three 
eyes  when  set  out,  the  strongest  is  trained  to  a  single  shoot,  the 


Fig-  423- 

others  being  rubbed  off.  The  tip  should  be  pinched  off  after  grow- 
ing several  feet,  to  strengthen  the  cane. 

Second  Year.  Last  year's  shoot  being  cut  down  to  two  or  three 
buds,  or  to  a  foot  or  more  in  height,  the  same  course  is  to  be  pur- 
sued ;  but  two  shoots,  instead  of  one,  are  to  be  grown  from  the  two 
upper  buds. 

Third  Year.  If  the  vine  is  not  very  strong,  cut  down  these 
shoots  again,  and  train  two  new  and  stronger  ones  from  them,  or  cut 
them  back  part  way  and  raise  shoots  from  the  cut  ends.  If  any  fruit 
bunches  are  produced,  remove  them  early  in  the  season.  The  best 
rule  to  determine  whether  to  cut  back  again  the  third  year,  is 
obtained  from  the  size  of  the  canes,  which  should  not  be  less  than 
half  an  inch  in  diameter.  If  fully  of  this  size  the  trellis  may  be 
ere(5led,  and  the  training  of  the  vines  upon  them  commenced. 

Trellis.     Different    modes   of   constni6ling  trellis  have  been 


1  ; 

J   1   ,|   J  1    jT 

Fig.  424.' — Trellis  with  upright  wires. 

adopted.     It  is  not  essential  which  is  used,  but  the  cheapest  and 
most  durable   is  to  be  preferred.     Fig.  424  represents   the  mode 

17 


386 


Grapes. 


recommended  and  adopted  by  Fuller.  It  is  about  four  feet  high, 
and  if  intended  for  a  single  series  of  horizontal  arms  with  vertical 
bearing  canes,  now  generally  approved.  If  two  series  of  arms  are 
desired,  the  height  may  be  increased  to  seven  feet.  It  consists  of 
durable  posts  placed  ten  or  twelve  feet  apart,  to  which  horizontal 
rails  are  nailed,  the  upper  one  at  the  top  and  the  lower  one  about  a 
foot  from  the  ground.  Between  these,  vertical  wires,  about  a  foot 
apart,  are  stretched  as  shown  in  the  figure.  These  wires  being 
shorter  than  when  stretched  horizontally,  need  not  be  so  large,  and 
a  saving  is  thus  efFe<5led  in  the  expense.  Each  bearing  cane  is 
trained  to  one  of  these  wires. 

Another  mode  is  to  use  wires  stretched  horizontally,  as  shown  in 
Fig.  425.  The  lowest  should  be  a  foot  or  more  from  the  ground, 
and  to  this  the  horizontal  arms  are  tied  ;  the  next  may  be  eight  or 


Fig.  425. — Trellis  with  horizontal  wires. 


ten  inches  above  for  tying  the  young  shoots,  and  the  two  remaining 
ones,  each  twelve  to  sixteen  inches  higher.  These  distances  are 
recommended  by  Strong,  in  his  late  work  on  the  Grape. 

Cultivators  diifer  as  to  the  size  of  the  wire  suitable  to  be  employed. 
Some  use  even  as  large  as  No.  8,  which  is  one-sixth  of  an  inch  in 
diameter,  and  is  thirteen  feet  to  the  pound.  Others  severally  em- 
ploy No.  10,  which  is  twenty  feet  to  the  pound;  No.  12,  which  is 
thirty-three  feet,  and  No.  14,  which  is  fifty-four  feet  to  the  pound. 
For  the  vertical  wire  trellis,  already  figured.  No.  16  is  large  enough, 
which  is  over  one  hundred  feet  to  the  pound.  When  the  smaller 
wire  is  used,  it  should  pass  through  holes  in  the  end  post,  and  be 
brought  around  at  the  side,  and  the  end  twisted  around  the  main 
part.  This  may  be  easily  done  by  using  a  strong,  round  piece  of 
wood  about  a  yard  long,  around  which  the  end  is  brought,  and  whici* 
by  using  as  a  roller  and  lever  combined,  easily  accomplishes  or 
renews  the  desired  tension. 

The  wire  used  for  this  purpose  should  be  annealed,  and  is  best 


Grapes. 


387 


when  galvanized.  The  wires  are  fastened  to  the  other  posts  b)- 
staples  ;  or  easier  by  two  common  nails,  with  heads  touching,  the 
lower  one  a  ten-penny,  and  the  upper  a  six-penny. 

Trellis  made  wholly  of  wood  also  answer  a  good  purpose,  whether 
of  horizontal  bars  nailed  to  posts,  or  vertical  rods  nailed  to  an  upper 
and  lower  horizontal  bar. 

Training  on  the  Trellis.  Whatever  mode  of  training  is 
adopted,  the  following  general  rules  should  be  observed  : 

1.  Allow  no  shoots  to  grow  nearer  than  about  one  foot  of  each 
other. 

2.  Cut  back  each  bearing  shoot  at  the  close  of  the  season  to  one 
strong  eye,  as  near  the  old  wood  as  pra6licable,  to  produce  bearing 
shoots  another  year. 

3.  Rub  off,  as  soon  as  they  appear,  all  shoots  not  wanted. 
These  rules  may  be  observed  for  different  modes  of  training,  and 

will  succeed  well,  whether  in  the  vertical,  horizontal,  or  in  the  fan 
form  ;  but  the  following  mode  will  commonly  be  found  the  simplest 
and  easiest  in  pra6lice  : 

After  the  two  canes  have  been  formed  the  third  year  on  the  young 
vine,  as  already  described,  they  are  to  be  cut  off  to  within  about  four 
feet  of  the  base,  and  spread  out  in  opposite  directions  horizontally, 
to  form  the  arms.  As  buds  always  tend  to  break  into  shoots  soon- 
est, when  bent  back  from  an  upright  position,  and  also  from  the 
extremities  or  tips  of  the  canes  ;  these  arms,  if  brought  out  straight, 


Fig.  426. 

as  in  Fig.  426,  will  produce  shoots  irregularly,  the  buds  on  the  mid- 
dle portions  of  the  arms  not  breaking  at  all,  while  the  others  may 


Fig.  427. 

have  grown  several  inches.     To  prevent  this  difficulty,  bend  them 
in  curves,  as  shown  in  Fig.  427 — the  middle  portions  being  highest, 


,88 


Grapes. 


will  strike  shoots  equally  with  the  other  parts.  As  soon  as  these 
shoots  are  well  under  way,  the  arms  may  be  brought  into  a  straight 
horizontal  position.  If  trained  to  the  vertical  wire  trellis,  each 
shoot  should  have  its  appropriate  wire,  and  all  others  be  rubbed 
off.  If  the  horizontal  wire  treUis  is  used,  each  shoot  should  be  tied 
to  the  second  wire,  as  soon  as  it  has  grown  sufficiently  to  reach  it. 


Fig.  i^2%.— Bearing  Vi?ie. 


When  the  young  shoots  have  reached  a  few  inches  above  the  top 
of  the  treUis,  they  should  be  kept  pinched  back  to  this  height,  for 
the  rest  of  the  season.  Each  one  will  probably  set  two  or  three 
bunches  of  fruit,  and  if  the  canes  are  strong  enough,  these  may  be 

allowed  to  remain  and  ripen,  and 
will  present  in  autumn  the  appear- 
ance shown  in  Fig.  428,  or  as  in 
Fig.  428  a,  after  the  leaves  have 
fallen. 

If  the  vine  is  intended  to  be  laid 
down  and  slightly  covered  for  win- 
Fig.  428  a.  ter,  the  pruning  may  be  done  at  any 
time  after  the  fall  of  the  leaf.  Or 
if  it  is  desired  to  use  the  wood  that  is  cut  away  for  propagating  new 
vines,  the  pruning  should  be  done  before  the  shoots  are  severely 
frozen.  As  all  pruning  in  autumn  increases  the  liability  to  injury 
by  the  cold  of  winter,  one  or  two  extra  buds  should  be  left  on  the 
stump,  to  be  cut  down  the  following  spring.  If  the  pruning  is  not 
done  in  autumn,  it  may  be  performed  at  any  subsequent  period 
before  spring.* 

Mode  of  Pruning.    When  the  young  arms  are  first  attached  to 


*  Bleeding,  or  the  rapid  escape  of  the  sap  by  spring  pruning,  causes  much  less  injury 
than  is  usually  supposed,  and  many  cultivators  who  have  made  the  experiment  thoroughly, 
have  scarcely  perceived  any  unfavorable  result  on  hardy  grapes. 


Grapes. 


389 


the  trellis,  each  bud,  which  is  intended  to  form  its  upright  bearing 
shoots,  will  present  the  appearance  shown  in  Fig.  429.  After  grow- 
ing one  season,  as  in  Fig.  428,  each  shoot  is  to  be  cut  down  to  a 
good  bud,  as  in  Fig.  430.     This  bud  is  to  grow  and  form  the  bearing 


Fig.  429. 


Fig.  430. 


shoot  for  next  year.  The  pruning  should  be  done  as  closely  as 
pra6licable  to  the  horizontal  arms,  provided  one  good  strong  bud  is 
left  on  the  stump  or  spur.  After  the  pruning  is  completed,  the  vines 
(already  represented  by  Fig.  428)  will  exhibit  the  appearance  in  Fig. 
431.     The  vine  is  now  ready  to  throw  up  another  set  of  bearing 


Fig.  431. — PruTied  Vine. 

shoots  for  the  coming  year.  It  is  the  pra6lice  of  some  cultivators 
to  leave  two  or  even  three  buds  on  each  spur,  so  as  to  form  two  or 
three  bearing  shoots  from  each,  in  order  to  obtain  a  fuller  crop. 
This  is,  however,  drawing  too  severely  on  the  vine  for  continued 
pra6tice.  To  maintain  the  vigor  of  the  vineyard,  as  well  as  to  obtain 
large,  well  developed,  well  ripened  bunches  and  berries,  the  vines 
should  never  be  over-cropped ;  and  one  shoot  from  each  spur  is, 
therefore,  sufficient.  The  reports  which  are  often  made  of  six, 
seven,  and  eight  tons  of  grapes  from  an  acre,  may  be  set  down  as 
evidences  of  bad  management  and  over-exhaustion  of  the  vines. 
Three  to  four  tons  per  acre  is  the  largest  amount  which  good  and 
continued  success  will  warrant. 

By  raising  bearing  shoots  from  the  same  spur  for  successive  years, 
this  spur  will  become  lengthened  several  inches,  or  at  the  rate  of 
about  one  inch  annually.  Although  little  inconveniences  result,  it  is 
desirable  to  keep  them  short ;  and  for  this  purpose  the  spur  may  be 
cut  back  to  one  of  the  smaller  buds  at  its  base,  and  a  new  shoot  thus 
brought  out  to  form  the  beginning  of  a  renewed  spur.     As  this  new 


390 


Grapes. 


shoot  springs  from  a  small  bud,  it  should  not  bear  any  fruit  the  same 
season,  but  its  whole  strength  be  given  to  the  formation  of  wood  to 
furnish  next  year's  bearing  shoot.  By  sele6ting  each  year  a  small 
number  for  this  renewal,  the  process  may  be  going  on  annually  with 
but  little  interference  with  the  general  crop.  Fig.  432  shows  the 
manner  in  which  this  result  is  effedled,  the  dotted  line  marking  the 
place  where  the  old  spur  is  cut  out  on  the  left,  for  the  benefit  of  the 
new  shoot  on  the  right. 

Summer  Pinching.  At  every  joint  of  each  new  shoot  is  a  strong 
leaf  In  the  axil  (or  arm-pit)  of  each  leaf-stalk,  buds  are  formed, 
which  if  allowed  to  remain  will  grow  into  fruiting  branches  another 
year.  Opposite  to  each  strong  leaf  is  a  tendril ;  or  in  its  place  a 
bunch  of  fruit,  if  near  the  base  of  strong  shoots — tendrils  being 
regarded  as  abortive  fruit-bunches,  serving  also  the  purpose  of  cling- 


Fig.  432. 


Fig.  433- — Laterals. 


ing  to  supports  and  sustaining  the  vine.  These,  it  will  be  observed, 
are  opposite  the  leaf-stalk  and  bud.  From  the  axil  of  the  leaf-stalk 
a  new  and  feebler  shoot  often  springs,  which  is  called  a  lateral — two 
of  which  are  shown  in  Fig.  433.  Vigorous  laterals  will  sometimes 
throw  out  others  which  are  termed  sub-laterals.  Laterals  should  be 
allowed  to  remain,  as  displacing  them  tends  to  injure  or  destroy  the 
buds. 

To  prevent  shoots  or  canes  from  growing  too  long,  and  also  for 
the  purpose  of  increasing  the  strength  of  the  cane  and  its  buds,  the 
pra6tice  of  pinching  off  is  adopted,  and  is  generally  performed  after 
midsummer.  This  pinching  giving  a  check  to  the  cane,  tends  to  the 
emission  of  laterals,  which  should  also  in  turn  be  pinched"  at  their 
tips. 

It  is  a  common  pradlice  with  most  cultivators  of  hardy  grapes,  to 


Grapes. 


391 


pinch  off  the  shoots  as  soon  as  three  leaves  are  formed  above  the 
upper  bunch  of  fruit.  A  less  number  will  be  insufficient  to  furnish 
food  for  the  forming  berries  ;  a  greater  number  of  leaves  would 
doubtless  be  better,  provided  there  is  room  on  the  trellis.  A  good 
rule  in  pra6lice  is  to  allow  the  bearing  shoots,  shown  in  Fig.  428,  to 
pass  a  few  inches  above  the  top  wire,  before  the  tips  are  pinched  off. 
After  pinching,  the  upper  bud  will  frequently  "break,"  or  start  into 
a  new  shoot — in  which  case  a  second  pinching  should  be  given,  and 
so  on  as  long  as  the  growing  season  continues. 

Summer  pruning  consists,  in  addition  to  this  pinching,  in  rubbing 
off  all  useless  shoots  when  they  first  appear.  Bearing  canes  should 
be  at  least  ten  inches  or  a  foot  apart,  and  all  shoots  between  them 
are  useless  and  detrimental,  by  crowding  the  fohage,  lessening  its 
health  and  vigor,  and  drawing  strength  from  the  vine.  The  process 
of  rubbing  off  is  generally  begun  quite  early  in  summer,  or  by  the 
time  the  first  shoots  are  but  a  few  inches  in  length ;  and  it  should  be 
continued  or  repeated  as  long  as  any  intruding  shoots  spring  from 
the  vine.  If  left  late,  the  lopping  of  large  quantities  of  leaves 
always  injures  the  vigor  of  the  vine. 

Modifications  of  Training.  But  one  mode  has  been  de- 
scribed, namely,  that  represented  in   Fig.  428.     Some   cultivators 


Fig.  434. 


Fig.  435. — Thoniery  System. 


adopt  a  modification  of  this  plan,  by  employing  a'  single  horizontal 
arm,  extended  in  one  dire6lion  only  (Fig,  434),  instead  of  the  two 


392 '  Grapes. 

arms  on  opposite  sides.  This  mode  appears  to  succeed  well,  and  is 
regarded  as  simpler  than  the  other.  Another  mode  is  what  is  termed 
the  Thomery  system,  and  is  represented  in  the  foregoing  figure 
(Fig.  435).  Its  obje6l  is  to  cover  a  higher  trellis  where  the  ground 
is  limited,  or  to  extend  the  vine  over  the  walls  of  buildings.  It 
obviates  the  difficulty  of  two  or  more  horizontal  arms,  one  above  the 
other,  on  the  same  vine,  by  allowing  but  a  single  arm  from  each,  as 
will  be  seen  by  inspe6ling  the  figure  (Fig.  435).  Double  the  number 
of  vines  are  planted  along  the  trellis,  and  every  alternate  one  carried 
up  to  the  second  tier.  A  greater  number  of  vines  may  be  planted, 
and  the  trellis  raised  to  a  corresponding  degree. 


SOIL   FOR   VINEYARDS. 

The  long  established  pra6lice  of  highly  enriching  the  deep  vine 
borders  of  exotic  grape-houses,  formerly  misled  some  cultivators 
into  the  practice  of  heavily  manuring  the  ground  intended  for  vine- 
yards of  hardy  American  varieties.  It  is  now  fully  proved  that  land, 
of  moderate  fertility  is  much  better.  Rich  soils  produce  a  strong 
growth  of  canes  and  leaves,  at  the  expense  of  the  fruit,  and  render 
the  wood  more  liable  to  winter-killing.  A  considerable  proportion 
of  clay  in  the  soil,  provided  there  is  a  perfedl  under-drainage,  is  bet- 
ter than  light  sand  or  gravel.  The  most  successful  vineyards  are 
planted  along  the  borders  of  large  open  waters,  where  the  soil  is 
composed  of  what  is  termed  drift — giving  a  perfeft  natural  drainage. 
The  south  shore  of  Lake  Erie,  from  Dunkirk  to  Sandusky,  extend- 
ing a  few  miles  inland,  and  the  borders  of  Crooked  Lake,  in  Western 
New  York,  have  proved  to  be  admirably  adapted  to  vineyard  cul- 
ture ;  and  other  places  in  proximity  to  open  water,  away  from  fre- 
quent fogs,  and  with  a  loose  or  shelly  soil,  will  doubtless  be  found 
equally  good.  While  such  locahties  as  these  should  be  sought  for 
extended  or  market  cultivation,  in  nearly  every  portion  of  the  coun- 
try vines  for  a  family  supply  may  be  raised,  by  proper  under-drain- 
age, and  the  sele6lion  of  hardy  or  produ6live  sorts. 

At  the  same  time  that  moderate  fertility  is  to  be  sought,  constant 
cultivation  must  be  given  through  the  growing  season.  The  best 
managers  pass  the  cultivator  once  a  week. 

The  slow-growing  varieties,  such  as  the  Delaware,  should  have  a 
richer  soil  than  more  rapid  growers.  Grapes  on  highly  manured 
land  will  grow  larger,  and  present  a  more  showy  appearance — but 
the  fruit  at  the  same  time  will  be  more  watery,  and  of  inferior 
flavor. 


Grapes, 


393 


Distances  for  Planting.  The  European  pra6lice  of  placing 
the  vines  about  four  feet  apart,  each  way,  and  training  to  a  single 
stake,  has  been  adopted  to  a  considerable  extent.  It  succeeds  best 
on  poor  and  light  soils,  and  with  the  slower  growing  sorts.  Although 
it  does  well  for  a  few  years,  it  is  not  to  be  generally  recommended. 
Young  cultivators,  also,  fall  into  the  error  of  placing  their  vines  too 
near  together,  when  trained  with  horizontal  arms  on  a  common 
trellis.  They  bear  and  succeed  well  while  young,  but  as  they  be- 
come older  require  more  room.  It  is  a  common  praflice  to  place 
the  lines  of  trellis  eight  feet  apart,  and  the  vines  twelve  feet  from 
each  other,  along  each  Hne  of  trelHs.  This  distance  appears  to 
answer  well ;  but  some  of  the  best  managers  give  at  least  twelve 
feet  each  way,  and  others  as  much  as  sixteen  feet.  The  space  thus 
given,  not  only  tends  to  a  more  healthy  growth  and  freedom  from 
mildew,  but  develops  larger,  finer,  and  more  perfe6l  grapes. 

Grape-Houses.  It  rarely  occurs  that  the  foreign  varieties  are 
successfully  cultivated  in  the  open  air,  and  the  prote6lion  of  glass 
becomes  necessary.  A  house  without  fire  heat  is  comparatively 
cheap,  and  is  managed  with  moderate  attention. 

Grape-houses  are  of  three  kinds  :  the  cold  house,  which  only  pro- 
te6ls  from  the  exterior  changes  of  the  weather,  and  retains  the  heat 
of  the  earth  and  of  the  sun  ;  the  forcing  house,  used  for  ripening 
early  grapes  by  the  assistance  of  arti- 
ficial heat ;  and  the  late  house,  to  be 
also  heated  artificially,  to  ripen,  during 
winter,  the  later  varieties. 

The  best  cold  houses  are  made  with 
span-roofs,  as  in  Fig.  436  ;  while  the 
lean-to  house.  Fig.  437,  is  best  adapted 
to  forcing,  affording  better  security 
against  the  admission  of  cold.  For 
this  purpose  the  latter  should  also 
have  a  double  wall  at  the  back.  To 
admit  the  free  passage  of  the  roots 
under  the  walls,  the  border  being  on 
both  sides,  the  posts  should  be  either 
stone  or  brick  piers,  set  deep  enough 
in  the  ground  to  be  unaffeded  by  frost, 
and  the  walls  built  upon  thick  con- 
nedling  slabs  of  stone  near  the  surface. 
Posts  of  durable  timber  will  last  many  years,  when  the  structure  is 
built  of  wood.     In  the  latter  instance,   the  back  wall  should  be 


Fig.  436. — span-roof  Grapery, 


Fig.  437. — Lean-to  Grapery, 


394 


Grapes. 


double-planked,  and  the  space  between  filled  with  closely  rammed 
dry  tar.  The  sashes  for  the  roof  should  be  of  two  lengths,  lapping 
slightly  at  the  middle,  and  sliding  past  each  other  in  separate 
grooves. 

Curvilinear  Roofs  for  Graperies.  This  is  a  form  often  given 
to  the  more  highly  finished  class  of  grape-houses.  It  possesses 
some  advantages,  and  when  neatly  constru6led,  presents  a  handsome 
appearance.  But  there  is  another  form  originated  and  adopted  some 
years  ago  by  EUwanger  &  Barry  of  Rochester,  which  is  shown  in 
the  annexed  figure  (Fig.  438),  and  which  appears  to  be  a  decided 


Fig.  438. — Curvilinear  Roofs  for  Graperies. 


improvement.  The  base  walls,  on  which  the  frame  rests,  are  per- 
pendicular ;  and  the  lower  part  only  of  the  frame  is  curved.  This 
form  gives  it  a  neater  and  less  heavy  appearance,  and  is  more  easily 
and  cheaply  constru6led.  It  is  occupied  as  a  cold  grapery,  and  is 
seventy  feet  long,  fourteen  feet  high,  and  sixteen  feet  wide. 

Border  for  the  Vines.  This  should  never  be  less  than  twelve 
feet  wide,  and  if  twenty  or  twenty-five  feet,  it  would  be  better.  The 
roots  of  grape  vines  run  rapidly  to  a  great  distance,  and  it  is  indis- 
pensable to  their  successful  growth  to  furnish  them  ample  room  for 
extension.  J.  F.  Allen,  of  Salem,  Mass.,  in  his  Treatise  on  the 
Grape,  recommends  for  a  border,  a  mixture  of  one-half  loam,  or  the 
top  soil  of  an  old  pasture,  one-fourth  bones  or  other  strong  manure, 
one-eighth  oyster  shells,  lime,  or  brick  rubbish,  one-eighth  rotten 
stable  manure — varying  with  circumstances.  The  bed  should  be 
well  mixed,  and  should  be  two  to  three  feet  deep. 

The  same  work  states  the  cost  of  a  cheap  lean-to  grape-house, 


Grapes, 


395 


S^^ 


Fig.  439- 
Spur  prunt7ig. 


without  fire-heat,  twelve  or  fourteen  feet  wide,  at  about  eight  dollars 
per  running  foot ;  and  with  the  addition  of  a  heating  apparatus,  at 
ten  dollars  per  running  foot,  constructed  as  cheaply  as  possible. 

The  training  commonly  adopted  in  grape-houses  is 
by  means  of  what  is  termed  spur  pruni?ig,  the  side 
shoots  of  the  main  stem  (which  is  carried  up  from  the 
border  to  the  peak)  being  managed  similarly  to  the  bear- 
ing shoots  on  the  horizontal  arms  already  described  for 
hardy  grapes,  but  kept  shorter.     Fig.  439. 

It  would  be  impossible,  within  the  space  of  a  few 
pages,  to  give  full  diredlions  for  the  management  of 
a  grape-house.  The  following  brief  instrudlions,  from 
A.  J.  Downing,  contain  all  that  is  essential  for  a  cold 
house : 

"Routine  of  Culture.  Inavinery without  heat 
this  is  comparatively  simple.  As  soon  as  the  vines 
commence  swelling  their  buds  in  the  spring,  they 
should  be  carefully  washed  with  mild  soap  suds,  to 
free  them  from  inserts,  soften  the  wood,  and  assist  the 
buds  to  swell  regularly.  At  least  three  or  four  times 
every  week,  they  should  be  well  syringed  with  water, 
which,  when  the  weather  is  cool,  should  always  be  done  in  the  morn- 
ing. And  every  day  the  vine  border  should  be  duly  supplied  with 
water.  During  the  time  when  the  vines  are  in  blossom,  and  while 
the  fruit  is  setting,  all  sprinkling  or  syringing  over  the  leaves  must 
be  suspended,  and  the  house  should  be  kept  a  little  more  closed  and 
warm  than  usual,  and  should  any  indications  of  mildew  appear  on 
any  of  the  branches,  it  may  at  once  be  checked  by  dusting  them 
with  flour  of  sulphur.  Air  must  be  given  liberally  every  day  when 
the  temperature  rises  in  the  house,  beginning  by  sliding  down  the 
top  sashes  a  little  in  the  morning,  more  at  mid-day,  and  then  gra- 
dually closing  them  in  the  same  manner.  To  guard  against  the  sud- 
den changes  of  temperature  out  of  doors,  and  at  the  same  time  to 
keep  up  as  moist  and  warm  a  state  of  atmosphere  within  the  vinery 
as  is  consistent  with  pretty  free  admission  of  the  air  during  sunshine, 
is  the  great  obje6t  of  culture  in  a  vinery  of  this  kind." 

Further  diredlions  for  the  management  of  grape-houses  will  be 
ri^iven  in  the  Monthly  Calendar  of  work. 

A  successful  manager  of  grape-houses  gives  the  following  as  the 
leading  requisites  for  success  with  a  cold  grapery : — "  First,  the 
border  must  be  well  drained,  or  naturally  dry,  and  have  a  depth  of 
two  and  a  half  or  three  feet  of  good  soil — an  old  pasture  sod,  with 


39^  Grapes. 

about  one-third  its  bulk  of  old  manure,  will  be  good  enough 
Secondly,  the  pitch  of  the  roof  should  be  rather  flat,  say  thirty  to 
thirty-five  degrees,  which  is  better  than  a  high  one,  although  it  may 
not  look  so  well.  In  the  flat  pitch  the  vines  break  and  bear  more 
uniformly  from  bottom  to  top.  Thirdly,  abundant  ventilation — espe- 
cially at  the  top  of  the  house.  Fourthly,  constant  care  in  regard  to 
little  details — watering,  ventilating,  pinching  off"  and  tying  in  shoots, 
thinning  the  bunches,  arresting  mildew,  etc.  Fifthly,  good  seledtion 
of  sorts — hardy  ones,  like  the  Black  Hamburgh  and  Muscadine. 
The  Chasselas  sorts  will  succeed  when  the  Muscat  and  other  fine 
varieties,  that  need  fire  heat,  will  fail." 

PROPAGATING  HOUSES  FOR  THE  GRAPE. 

The  extensive  propagation  and  culture  of  the  vine  seems  to 
require  a  brief  description  of  the  constru6lion  of  propagating  houses. 
One  of  the  best  and  simplest  which  the  author  has  met  with,  is  the 
following,  adopted  and  'successfully  used  by  E.  W.  Herendeen,  of 
Macedon,  N  Y. 

With  some  modification,  these  buildings  may  be  used  for  "  orchard 

houses,"  for  fruit-trees  in  pots, 


y 


PAS^hQE 


or  for  fire-heat  graperies. 
A  plan  of  the  smaller  size  is 

represented  by  Fig.  440,  and 

the   house   is    constru6led    as 

follows  : 
Fig.  440.  Set  two  rows  of  cedar  posts 

into  the  ground  about  two  and 
a  half  feet  deep,  and  beat  the  earth  about  them  well— the  rows 
of  posts  being  eleven  feet  apart,  and  the  posts  six  feet  apart  in  the 
row — saw  the  tops  off  on  a  level  three  and  a  half  feet  above  the 
ground  ;  board  them  on  both  sides  and  fill  in  the  space  with  tan  or 
saw-dust.  Nail  to  the  top  of  these  posts  thus  sawn  off",  a  scantling 
two  by  five  feet  for  a  plate  to  the  house.  On  the  inside  of  the  house 
set  two  other  rows  of  posts  at  the  same  depth  as  the  others,  and 
opposite  each  one,  and  at  a  distance  of  three  feet  and  four  inches 
from  them.  These  posts  are  the  support  of  the  inside  of  the  tank. 
Fasten  a  scantling  two  by  five  feet  in  lengthwise  along  these  posts 
and  parallel  with  the  plates,  by  sawing  out  of  the  posts  and  letting 
them  into  the  side  an  inch  or  so.  The  scanthng  should  be  about 
twelve  inches  from  the  ground.  Run  a  short  scantling  from  the  under 
side  of  the  long  scantlings  to  the  posts  supporting  the  plate,  letting 


Grapes. 


197 


them  into  the  posts  about  one  inch,  and  nailing  all  securely  by  using 
twenty-penny  nails.  Then  put  a  scanthng  lengthwise  with  the  house 
and  parallel  with  the  one  on  the  inside  of  the  tanks  on  the  top  of  the 
short  pieces  last  mentioned,  and  near  the  posts  supporting  the  plate 
of  the  house  to  support  the  outside  of  the  tank  ;  of  course  at  the 
same  height  from  the  ground.  All  this  framework  should  be  very 
securely  made,  to  prevent  the  tanks,  when  filled  with  water  anc 
covered  with  heavy  sand,  from  settling,  as  they  are  sure  to  do  if  not 
well  done.  The  tanks  are  easily  made  by  using  pine  plank,  an  inch 
and  a  half  thick,  planed  and  matched  at  the  planing-mill,  cutting  a 
groove  at  each  end  and  driving  them  in  paint  upon  side  pieces  five 
inches  high.  They  may  be  three  and  a  half  feet  wide,  and  should 
extend  on  two  sides  and  one  end  of  the  house,  and  be  divided 
lengthwise  by  a  board  on  edge,  which  supports  the  middle  of  the 
covering  placed  over  them  for  holding  the  sand  used  for  propagating 
purposes.  The  water  should  be  about  three  inches  deep  in  the  tanks, 
which  for  this  purpose  should  be  very  carefully  levelled.  These 
tanks  are  covered  with  thin  boards,  which,  when  damp,  is  a  good 
condu6tor  of  heat  from  the  hot  water  below.  The  sand  should  be 
clean  building  or  lake  sand — not  too  fine  or  too  coarse — and  about 
three  inches  deep  for  starting  grape  cuttings. 

The  larger  house  (Fig.  440  a)  is  twenty-two  feet  wide  and  seventy- 
five  feet  long,  and  is  double,  being  divided  into  two  parts  for  heating 
the  propagating  beds,  but  open  in  one  in  other  respe6ts.     The  same 


h((TrTTHtu»r,r;a^f-vrr><wntvVf;r?-^^;;\0;'jf?^j.-{- 


y 


-<  .'Mi-.iMf.'-, 


^\\\'.\\^^>;i>>Hy>sx<f:-\n\y\r* 


fim-'VaW 


L 


\^X\hV.K<W'''\\'n.n 


V\<H>\\\i.\ si  ^v./l'.^^?jo^^(?(^rv^■^,'^-u)r^'w  m.^- '<rr'i<-'.~ 


Fig.  440  a. 


A  cross  se6lion 


furnace  heats  both  these  parts  by  branching  pipes, 
of  the  double  house  is  shown  in  Fig.  441. 

The  houses  thus  constru6led  are  heate-d  by  a  simple  and  efficient 
furnace,  made  at  the  locomotive  works  at  Geneva,  N.  Y.  The  fur- 
nace for  the  larger  house  is  shown  in  the  annexed  figures,  where 
442  is  a  view,  and  442  ^,  a  se(5lion.  It  is  made  of  boiler  iron,  riveted 
to  circular  cast-iron  plates  at  top  and  bottom,  with  a  space  within 
for  fire,  surrounded  by  water,  with  the  exception  of  the  grate  at  bot- 


398 


Grapes. 


torn.     The  stratum  of  water  surrounding  the  fire  is  about  an  inch 
thick. 


Fig.  442. 


Fig.  442  a. 


Forty-three  pipes,  from  the  fire  through  the  upper  plate,  carry  the 
hot  air  and  smoke  to  the  expanded  smoke  pipe,  and  heat  the  water 
with  great  rapidity.  The  amount  of  fuel  required  has  been  found  to 
be  only  two-thirds  the  amount  for  other  heaters  in  common  use. 

The  size  of  the  boiler  for  the  larger  house  is  about  twenty  inches 
in  diameter,  and  three  and  a  half  feet  high,  and  smaller  for  the  other 
house.  The  hot  water  pipes  conne6ling  with  the  tanks  should  be 
three  inches  in  diameter  inside  for  the  small  house,  and  four  inches 
for  the  larger.  Six  tons  of  coal  only  were  used  throughout  the 
entire  season  of  spring  propagation,  for  both  houses. 


Fig.  443- 

An  improvement  in  cheapness  of  const7'u^ion  for  a  lean-to  cold 


Grapes. 


399 


grape  house^  is  represented  in  the  preceding  figure  (Fig.  443).     The 

walls  are  made  by  setting  posts 

into    the    ground,  and   covering 

with      a      rough,     whitewashed 

board    siding.      The     cover    of 

glass   is   greatly  simphfied   and 

cheapened      by    fixed     sashes, 

the   necessary  ventilation  being 

effe6ted  by  the  board   shutters, 

a,  a,  opening  outwards  on  hinges, 

and  placed  at  intervals  along  the 

back  and  front  walls. 

Fig.  444  represents  a  portion 
of  the  glass  roof — b,  b,  are  the 
rafters ;  c,  c,  are  cross-bars, 
made  of  strips  of  inch  board 
about  two  and  a  half  inches 
wide,  set  on  edge,  and  narrowed 
at  the  rafter  and  let  into  it  suffi- 
ciently to  be  on  a  level  with  its 
top.  These  cross-pieces  support  long  slender  bars  parallel  with  the 
rafters,  and  formed  on  the  top  in  the  shape  of  a  com.mon  sash-bar, 
to  receive  the  glass. 


ARRANGEMENT   OF   VARIETIES. 

NATIVE  GRAPES. 

Class      I.    Dark  red,  purple,  or  black. 
Class    II.     Light  red  or  brown. 
Class  III.     White,  yellow,  or  green. 

FOREIGN    GRAPES. 
(The  same  arrangement  is  adopted  for  Foreign  Grapes.) 


NATIVE   GRAPES. 

Class  I.    Dark  red,  purple,  or  black. 
Adtrondac.     Bunches  rather  large,  compa<51:,  shouldered  ;   berries 


400  Native  Grapes. 

medium,  round;  skin  thin,  dark,  nearly  black,  covered  with  a 
delicate  bloom ;  flesh  tender,  with  little  or 
no  pulp,  with  a  mild,  sweet,  agreeable  flavor. 
Vines  and  leaves  resemble  those  of  the  Isa- 
bella, and  are  about  as  hardy.  They  are  some- 
what liable  to  mildew.  One  of  the  best,  most 
produ6tive,  and  valuable  of  the  newer  grapes. 
Ripening  very  early,  or  with  the  Hartford  Pro- 
lific. 

Fig.  445. 

AdiroTidac.  Alexander's.     (Cape   Grape,  Schuylkill  Musca- 

del,  Spring-Hill  Constantia.)  Bunches  not 
shouldered ;  compa6l ;  berries  medium,  nearly  round,  slightly 
oval ;  skin  thick,  black ;  pulp  firm,  coarse,  acid  until  fully  ripe  ; 
season  late.  Worthless  in  New  England  and  New  York ;  good 
further  south.     A  native  of  Penn. 

Alvey.  Bunches  medium,  loose,  shouldered  ;  berries  small,  round; 
skin  thin,  black ;  bloom  thin,  blue  :  flesh  without  pulp,  vinous. 
A  strong  grower. 


\^ATAvvj3A.  Duncnes  meuium  in  size,  siiouiuereu ;  oerries  large, 
deep  coppery  red,  becoming  purple  when  fully  ripe  ;  flesh  slightly 
pulpy,  juicy,  sweet,  aromatic,  rich,  slightly  musky.  Does  not 
ripen  well  as  far  north  as  43^  latitude,  except  in  warm  exposures. 
Very  produ6tive. 

Clinton.  Bunches  medium  or  small,  not  shouldered,  compa61; ; 
berries  nearly  round,  small,  black  ;  bloom  thin  blue  ;  pulpy,  juicy, 
with  a  slightly  harsh  flavor.  Very  hardy  and  rather  early. 
Western  New  York.  Requires  thorough  maturity  to  develop  its 
flavor.     A  good  keeper. 

Concord.  Bunches  compa6l,  large,  shouldered ;  berries  large, 
round,  almost  black,  covered  with  bloom  ;  skin  rather  thick,  but 
very  tender  ;  flesh  juicy,  buttery,  sweet.  Ripens  ten  days  before  the 
Isabella,  is  healthy,  vigorous,  and  very  produftive.  The  extreme 
hardiness,  vigor,  and  produ6liveness  of  the  vine,  and  the  large  size 
and  fine  appearance  of  the  bunches  and  berries,  have  rendered  the 
Concord  one  of  the  most  popular  market  sorts,  although  inferior 
to  several  others  in  flavor.  It  succeeds  well  throughout  the 
entire  West.     The  fruit  is  too  tender  for  shipping  long  distances. 

Creveling.  Bunches  medium,  rather  loose,  shouldered  ;  berries 
rather  large,  nearly  round,  black,  with  little  bloom  ;  flesh  with  a 
rather  sweet  and  an  excellent  flavor.  Vine  hardy  and  vigorous. 
Early — ripens  nearly  with  the  Delaware.  Penn.  The  bunches 
on  the  young  vines  are  often  quite  loose,  but  afterwards  become 
compact. 

Elsinborough.     (Elsinburgh.)     Bunches  rather  large,  loose,  shoul- 


Dark  Red,  Purple,  or  Black.  401 

dered  ;  berries  quite  small,  skin  thin,  black ;  bloom  blue ;  pulp 
none  ;  melting,  sweet,  excellent.  Leaves  deeply  five-lobed,  dark 
green  ;  wood  slender,  joints  long.     Hardy.     New  Jersey. 

Hartford  Prolific.  Bunches  large,  shouldered,  rather  compa6l ; 
berries  rather  large,  round  ;  skin  thick,  black,  with  a  bloom  ;  flesh 
sweet,  rather  juicy,  considerable  toughness  and  acidity  in  its  pulp  ; 
ripens  two  or  three  weeks  before  the  Isabella.  Hardy,  vigorous, 
produftive.     Valued  for  its  earhness  and  easy  cultivation. 

Herbeinont.  (Warren,  Neal.)  Bunches  large,  compa6t,  shoul- 
dered ;  berries  small,  round,  dark  blue  or  violet,  with  a  thick, 
light  bloom  ;  skin  thin,  pulp  none,  with  a  sweet,  rich,  vinous,  aro- 
matic juice.  Vigorous  grower.  Tender  at  the  North.  Succeeds 
well  as  far  south  as  Cincinnati. 

Isabella.  Bunches  rather  large,  shouldered  ;  berries  round  oval, 
rather  large  ;  skin  thick,  dark  purple,  becoming  nearly  black, 
bloom  blue  ;  tender,  with  some  pulp,  which  lessens  as  it  ripens  ; 
when  fully  ripe,  juicy,  sweet,  rich,  slightly  musky.  Ripens  in 
favorable  aspefts  as  far  north  as  43°  lat,  except  in  unfavorable 
seasons.  Very  vigorous,  profusely  produ6live.  Origin,  South 
Carolina, 

The  Garrigues,  Payn's  Early,  and  Louisa,  claim  to  be  earlier  than 
the  Isabella,  but  differ  from  it  little  if  any. 

ISRAELLA.  Bunches  medium,  shouldered,  very  compa6l ;  berries 
medium,  slightly  oval,  black  ;  flesh  tender  to  the  centre,  with  a 
peculiar,  rich,  and  pleasant  flavor.  Very  early,  ripening  nearly 
with  Hartford  Prolific.  Vine  vigorous,  healthy,  and  hardy.  A 
new  variety  of  high  promise  for  market,  raised  by  Dr.  Grant,  near 
Peekskill,  N.  Y.     Keeps  well. 

Lenoir.  Bunches  large,  handsome,  compa6l,  little  shouldered ; 
berries  small,  round ;  skin  thin,  dark  purple,  bloom  slight ;  ten- 
der, with  no  pulp,  melting,  sweet,  excellent.  Wood  long-jointed, 
leaf  three-lobed.  Origin,  Carolina.  Closely  resembles  Herbe- 
mont. 

Logan.  Bunches  medium,  shouldered,  compact ;  berries  rather 
large,  oval,  black  ;  flesh  juicy,  with  httle  pulp,  and  a  moderate 
flavor.  Vine  a  slender  grower ;  leaves  small,  three-lobed. 
Early. 

Missouri.  Bunches  loose  ;  berries  small,  round ;  skin  thin,  nearly 
black ;  tender,  sweet,  pleasant,  with  little  pulp  ;  moderately  pro- 
du6live,  growth  slow,  wood  short-jointed ;  leaves  deeply  three- 
lobed. 

Mottled.  Bunches  medium,  compa6l ;  berries  medium,  round,  mot- 
tled,  changing    to    purple ;    sweet    and    sprightly,    very    good. 


402  Native  Grapes. 

Ripens  soon  after  Delaware,  hangs  long.     Kelley's  Island,  Lake 
Erie. 

Norton's  Seedling.  (Norton's  Virginia.)  Bunches  long,  moderate- 
ly compa6l ;  berries  small,  round  ;  skin  thin,  dark  purple  ;  pulpy, 
vinous,  somewhat  harsh,  rather  pleasant  and  rich.  Shoots  strong, 
hardy  ;  a  hybrid  between  Bland  and  Miller's  Burgundy.  Foliage 
light  colored,  five-lobed. 

Ohio.  (Longworth's  Ohio,  Segar-Box.)  Bunches  large,  long,  loose, 
tapering,  shouldered ;  berries  small,  round ;  skin  thin,  purple, 
bloom  blue  ;  tender,  melting,  sweet,  excellent,  with  no  pulp ;  a 
good  bearer.  Shoots  long-jointed,  strong ;  leaves  large,  three- 
lobed ;  origin  unknown.  As  far  south  as  Cincinnati  it  succeeds 
well,  and  is  a  fine  table  grape,  resembling  the  Elsinborough,  but 
tender  further  north. 

Raabe.  Bunches  small,  compa6t,  rarely  shouldered  ;  berries  small, 
round,  dark  red,  thick  bloom  ;  flesh  very  juicy,  scarcely  any  pulp, 
good.     Phila. 

Rogers'  Hybrids.  This  name  applies  to  several  varieties  originated 
by  E.  S.  Rogers,  of  Salem,  Mass.,  by  fertihzing  the  native  Fox 
with  the  pollen  of  the  Black  Hamburgh.  Those  sorts  designated 
as  Nos.  4,  19,  41,  44,  and  several  others,  are  black,  and  are  large, 
showy,  of  good,  but  not  highest  quality.  No.  4  is  as  large  and 
better  than  Union  Village ;  No.  44  is  equal  in  size  to  the  Con- 
cord, and  superior  in  quality.  Of  the  light  colored  varieties, 
No.  15  appears  to  be  the  best.  Many  of  these  seedlings  closely 
resemble  each  other,  and  after  further  trial  may  probably  be 
reduced  to  three  or  four  sorts  as  representatives  of  the  rest. 

To-Kalon.  Bunches  large,  shouldered ;  berries  varying  from  oval 
to  oblate,  dark,  with  a  bloom ;  sweet,  excellent,  without  foxiness, 
toughness,  or  acidity.  Perfe6tly  hardy,  and  with  good  treatment 
an  early  and  abundant  bearer.  A  httle  earher  than  the  Isabella. 
Lansingburgh,  N.  Y.  Liable  to  rot,  which  much  lessens  its 
value. 

Union  Village.  (Ontario)  Bunches  very  large,  compa6l,  shoul- 
dered ;  berries  very  large,  round  ;  skin  thin,  black,  with  a  bloom  ; 
sweet,  with  a  pleasant,  moderate  flavor.  A  good  and  very  showy 
sort,  resembling  the  Isabella,  but  with  larger  bunches  and  more 
moderate  flavor. 

The  Winchester  is  a  seedling  of  the  Union  Village,  and  resembles 
it,  but  is  a  few  days  earlier. 


Class  II.    Light  red  or  brown. 

Bland.    (Bland's  Virginia,  Powell.)     Bunches  loose  ;  berries  round, 
pedicels  long ;  skin  thin,  pale  red ;  flesh  slightly  pulpy,  pleasant, 


Light  Red  or  Brown.  403 

delicate,  sprightly.     Late.     Rarely  ripens  well  as  far  north  as  43° 
lat.     A  moderate  bearer.     Origin,  Va. 

Diana.  A  seedling  from  the  Catawba,  which  it  resembles,  but 
paler,  or  a  pale  greyish  red  ;  bunches  compa6l ;  berries  round, 
almost  without  pulp,  juicy,  sweet,  rich.  It  ripens  best  on  poor 
soils,  and  is  earlier  than  the  Isabella.     Origin,  Milton,  Mass. 

One  of  the  most  highly  esteemed  American  grapes — its  chara6ler 
being  lessened  by  variableness  in  ripening  on  the  same  bunch 
and  by  a  difference  in  quality  in  different  localities.  An  excellent 
keeper,  retaining  its  freshness  through  winter. 


Fig  446.— Z>/rt«a.  Fig.  ^A,-].— Delaware.  Fig.  448.— /^«a. 

Delaware.  Bunches  small,  compa6l,  generally  shouldered ;  ber- 
ries smallish,  round  ;  skin  thin,  light  red,  translucent ;  exceed- 
ingly sweet,  but  sprightly,  aromatic.  A  vigorous  grower  under 
high  culture  ;  requires  a  strong,  rich  soil.  An  early  and  profuse 
bearer,  hardy.  Ripens  nearly  three  weeks  before  the  Isabella. 
Delaware,  Ohio.  One  of  the  most  excellent  and  popular  of  all 
American  grapes,  especially  at  the  North  and  East. 

Diana  Hamburgh.  Bunches  large,  compa6l,  shouldered ;  berries 
large,  round,  dark  red  when  fully  ripe,  tender,  free  from  pulp, 
sweet,  aromatic.  Season  between  Concord  and  Diana.  Raised 
from  seed  of  the  Diana  impregnated  with  Black  Hamburgh.  A 
slow  grower.     J.  Moore,  Rochester,  N.  Y.     New. 

lONA.  Bunches  large,  shouldered,  not  compa6l ;  berries  medium, 
round,  pale  red,  becoming  dark  red  at  maturity  ;  flesh  tender, 
with  little  pulp,  and  with  a  rich,  slightly  vinous,  excellent  flavor. 
Ripens  nearly  with  the  Delaware.  A  new  and  very  promising 
variety,  raised  by  Dr.  Grant,  near  Peekskill,  N.  Y.  Vine  vigor- 
ous, hardy,  and  healthy. 

Michigan.  Bunches  large,  often  two-shouldered  ;  color  resembling 
Catawba,  but  redder,  juicy,  sweet,  rich,  with  a  fine  perfume. 
Ripens  two  weeks  before  Catawba. 

Northern  Muscadine.      Bunches   small,   short,   compa6t ;    berries 


404  Native  Grapes. 

medium,  round,  brownish  red  ;  skin  thick,  with  the  character  and 
odor  of  the  brown  Fox  grape.  The  berries  fall  from  the  bunch 
as  soon  as  ripe,  which  is  about  two  or  three  weeks  before  Isa- 
bella. New  Lebanon,  Columbia  co.,  N.  Y.  Valuable  only  for  its 
eariiness  and  extreme  hardiness. 

Venango.  Bunches  compa6t ;  berries  fine  lilac ;  pulp  tough,  but 
with  a  peculiar,  aromatic  flavor,  which  makes  it  valuable  for 
kitchen  use.     Two  weeks  before  Catawba.     Vigorous.     Hardy. 


Class  III.     White^ yellow,  or  green. 

Anna.  Bunches  large,  loose,  shouldered ;  berries  large,  white, 
with  a  thin  white  bloom  ;  flesh  tough  at  the  centre,  juice  between 
pulp  and  skin,  sweet  and  excellent.  0(5lober — too  late  for  ripen- 
ing at  the  North.  A  seedling  of  the  Catawba.  A  good  and 
strong  grower. 

Allen's  Hybrid.  Bunches  rather  large,  shouldered,  compa6l ; 
berries  medium,  round  ;  skin  thin,  pale  amber  when  fully  ripe  ; 
flesh  tender,  without  pulp,  with  a  sweet,  rich,  delicious  flavor. 
A  hybrid  between  native  and  exotic  species ;  moderately  hardy, 
much  liable  to  mildew.     Season  medium. 

Cassady.  Bunches  medium,  compa6l,  sometimes  shouldered ;  ber- 
ries small,  round,  greenish  white,  sometimes  with  a  pale  amber 
blush ;  flesh  juicy,  little  pulp,  flavor  pleasant,  good,  Phila. 
Strong  grower,  leaves  woolly  beneath.     Fails  in  some  localities. 

Clara.  Bunches  medium,  loose ;  berries  medium,  round,  green ; 
flesh  tender,  juicy,  rich,  sweet,  and  dehcious.  Phila.  Of  foreign 
parentage. 

Cuyahoga.  Bunches  medium,  shouldered,  compa6l ;  berries  rather 
large,  round,  pale  greenish  white,  bloom  thin  ;  flavor  moderate. 
Too  late  for  the  North  and  liable  to  mildew. 

Lydia.  Bunches  above  medium ;  berries  large,  oval,  greenish 
white,  with  a  tinge  of  rose  in  the  sun  ;  sweet,  excellent.  Ripens 
with  the  Delaware.     C.  Carpenter,  Kelley's  Island,  Ohio. 

Martha.  Bunches  medium,  rather  loose,  shouldered  ;  berries  large, 
round,  pale  yellow  ;  slightly  pulpy,  sweet,  juicy,  a  very  little  foxy. 
Vine  a  hardy,  healthy,  and  strong  grower.  A  seedling  of  Concord, 
and  rather  better  in  quality. 

Mary.  Bunches  quite  large,  loose  ;  berries  medium,  round,  nearly 
white,  translucent ;  flesh  tender,  little  pulp,  sweet  and  sprightly, 
very  good.     Rather  late.     Kelley's  Island. 

Maxatawney.  Bunches  medium,  moderately  compa6l,  not  shoul- 
dered ;   berries  light  greenish  yellow,  tinged  with  amber ;   flesh 


Wkite,  Green,  or  Yellow.  405 

tender,  without  pulp  when  ripe,  quah'ty  excellent.  Vine  hardy. 
Ripens  rather  late.  The  Maxatawney  much  resembles  the  "P«*- 
becca  in  flavor  and  general  appearance,  but  while  it  is  hardi/ 
equal  to  the  latter  in  quality,  it  is  a  better  grower.  Berks  c^ , 
Penn. 

Rebecca.  Bunches  nearly  cylindric,  compa6l,  heavy,  often  shoul- 
dered ;  berries  medium,  oval ;  color 
light  green  in  the  shade,  golden  in 
the  sun,  with  a  light  bloom,  some- 
what translucent ;  flesh  juicy,  sweet, 
dehcious.  Ripens  eight  or  ten  days 
before  the  Isabella,  and  keeps  a  long 
time.  Healthy,  not  disposed  to  mil- 
dew. When  fully  ripe,  one  of  the 
finest  flavored  of  all  grapes.  Mode- 
rate grower;  foliage  tender.  Hud- 
son, N.  Y. 

Fig.  i^c).— Rebecca.  Scuppemong.      (Fox   Grape  or  Bullet 

Grape,  of  the  South,  American  Mus- 
cadine.) This  is  a  distin6l  Southern  species,  the  Vitis  vulpina. 
Bunches  very  small,  loose  ;  berries  round,  large  ;  skin  thick ; 
pulpy,  juicy,  sweet,  strongly  musky.  The  "White"  is  light 
green  ;  the  "  Black "  dark  red ;  the  color  of  the  tendrils  corre- 
sponding in  each  variety.  Leaves  quite  small,  glossy  on  both 
sides.     Very  tender  at  the  North. 

Taylor's  Bullitt.  Bunches  medium,  loose,  with  many  imperfe6l 
berries  ;  berries  rather  small,  greenish  white,  of  moderate  quality. 
A  strong  grower.     Ky. 


FOREIGN    GRAPES. 

Class  I.    Dark  red,  purple,  and  black. 

Aleppo.  (Switzerland  Grape,  Striped  Muscadine,  Variegated  Chas- 
selas.)  Bunches  rather  small ;  berries  medium,  roundish ;  skin 
thin,  striped  with  white  and  dark  red  or  black ;  sweet,  quality 
moderate. 

Black  Barbarossa.  Bunches  very  large,  shouldered,  compa6l ;  ber- 
ries large,  black,  with  a  thick  bloom  ;  juicy,  of  fair  quality.  A 
new,  popular,  late  exotic  sort.  Prince  Albert  is  probably  identi- 
cal. 

Black  Cluster.  (Burgundy,  Black  Burgundy,  True  Burgundy, 
Small   Black   Cluster,   Early   Black,   Black   Orleans.)      Bunche? 


406  Foreign  Grapes. 

small,  very  compa6l ;  berries  rather  small,  roundish,  black,  sweet, 
good.  Season  early  mid-autumn.  Hardy  in  N.  Y.  Distin- 
guished from  Miller's  Burgundy  by  the  absence  of  down  on  the 
leaf. 

Black  Frontignan.  Bunches  rather  long,  scarcely  medium  size  ; 
berries  medium,  round,  black ;  musky,  sweet.  The  Blue  Fron- 
tignan has  more  compadl  bunches,  with  berries  nearly  round, 
purplish,  less  musky,  and  not  quite  equal  to  the  preceding. 

Black  Hamburgh.  (Red  Hamburgh,  Purple  Hamburgh,  Brown 
Hamburgh,  Frankendale,  Hampton  Court  Vine.)  Bunches  large, 
shouldered  on  both  sides  ;  berries  very  large,  roundish,  some- 
times oval,  deep  brownish  purple,  becoming  black  ;  flavor  sugary 

.  and  rich.  A  good  bearer.  Needs  a  grape-house,  rarely  ripening 
well  in  the  open  air.     The  best  variety  for  cultivation  under  glass. 

The  Muscat  Hamburgh  is  a  musky,  rich,  excellent  sub-variety, 
with  large  bunches  and  large  dark  berries. 

IVilmofs  New  Black  Hainburgh  is  similar,  bunches  shorter,  fruit 
larger,  bloom  very  thick,  flesh  firm,  a  little  coarser,  but  nearly  or 
quite  equal  to  the  common  Hamburgh,  Allen  says  it  is  uncertain 
in  quality,  often  fine,  but  as  often  too  astringent ;  it  requires 
always  to  hang  long  after  it  has  colored,  before  cutting ;  in  a  poor 
situation  it  does  not  set  well. 

Black  Lombardy.  (West's  St.  Peter's.)  Bunches  large,  shoul- 
dered ;  berries  large,  roundish  oval,  black ;  flavor  rich.  Keeps 
well.     Late.     Leaves  small,  becoming  purple. 

Black  Morocco.  (Black  Muscadel.)  Bunches  large ;  berries  very 
large,  oval ;  skin  thick,  dark  red  ;  rather  sweet  and  rich.  Large, 
showy,  ripening  late,  requiring  much  heat.  Sets  badly  and  needs 
fertilizing. 

Black  Muscadine.  Bunches  medium,  compact;  berries  roundish 
oval,  black  ;  sweet,  good,  quality  moderate. 

Black  Muscat  of  Alexandria.  Bunches  large,  shouldered  ;  berries 
large,  oval ;  skin  thick,  reddish,  becoming  black ;  flesh  firm,  rich, 
musky.     Requires  fire-heat. 

Black  Prince.  Bunches  very  long,  not  wide  at  base ;  berries 
large,  thinly  set,  oval ;  skin  thick,  black,  with  a  thick  blue  bloom  ; 
flavor  sweet  and  excellent.  A  good  bearer.  Sometimes  ripens 
in  the  open  air. 

Black  Portugal  and  Cambridge  Black  much  resemble  this  variety. 

Black  St.  Peter's.  Bunches  rather  large  and  loose ;  berries 
large,  round,  black,  sweet,  of  excellent  flavor.  Ripens  late ;  well 
adapted  to  a  cold  vinery. 

Black  Sweetwater.  Bunches  small,  compa<5l ;  berries  small,  round ; 
sweet,  pleasant.     Rather  hardy. 


Light  Red  or  Brownish  Red.  407 

Black  Tripoli.  Bunches  medium,  shouldered,  rather  loose  ;  berries 
large,  round,  purplish  black ;  sweet,  rich,  high  flavored.  Rather 
late ;  requires  fire-heat 

Early  Black  July.  (July  Madeleine.)  Bunches  small,  compa<5l ; 
berries  small,  spherical,  black,  bloom  blue,  skin  thick  ;  flavor 
acid,  becoming  rather  sweet,  not  rich.  Very  early ;  ripens  in 
open  air  soon  after  midsummer. 

Esperione.  Bunches  very  large,  shouldered ;  berries  dark  purple, 
bloom  thick  ;  pleasant,  not  rich.     Rather  hardy— a  strong  grower. 

Fintindo.  Bunches  large,  compadl,  shouldered ;  berries  large, 
roundish  oval,  dark  purple  ;  sweet,  rich,  aromatic.  Resembles 
Black  Hamburgh,  but  earlier. 

Miller's  Burgundy.  Bunches  short,  thick,  compa(5l ;  berries 
roundish  oval ;  skin  thin,  black,  with  a  blue  bloom  ;  flesh  tender, 
sweet,  high  flavored.  An  old,  well  known  sort,  quite  hardy  in 
most  localities. 

Schiras.  Bunches  long,  loose,  shouldered ;  berries  irregular,  ob- 
long oval,  reddish  purple,  bloom  thick ;  flesh  juicy,  sweet,  aro- 
matic, excellent.     Quite  early  ;  a  strong  grower. 

Zijtfindal.  Bunches  large,  shouldered ;  berries  medium,  round, 
very  black  ;  acid,  becoming  good  when  fully  ripe. 

Class  II.     Light  red  or  brownish  r^. 

Grizzly  Frontignan.  (Red  Constantia,  Red  Frontignan,  Grey 
Muscat.)  Bunches  rather  long,  tapering,  sHghtly  shouldered ; 
berries  above  medium  in  size,  round,  compa<5t ;  reddish  grey, 
bloom  thick ;  juicy,  rich,  musky,  high  flavored ;  hangs  well ; 
ripens  before  Hamburgh  and  the  other  Frontignans.  For  forc- 
ing, cold  or  late  house.  The  berries  are  liable  to  shrivel,  and  are 
delicate  and  do  not  keep  well  when  ripe. 

Loinbardy.  (Red  Lombardy,  Queen  of  Nice,  Flame  Colored  Tokay, 
Wantage,  Rhemish  Red.)  Bunches  large,  very  compa6l,  requir- 
ing thinning,  shouldered  ;  berries  large,  roundish ;  skin  thick, 
pale  red  ;  flesh  firm,  with  a  moderate  flavor. 

Red  Chasselas.  (Red  Muscadine.)  Bunches  medium,  loose,  ber- 
ries medium,  round,  pale  green,  soon  becoming  red ;  sweet,  very 
good.     Young  wood  red. 

Red  Traminer.  Bunches  small,  compa6t;  berries  small,  round, 
rose  color,  flavor  good. 

Rose  Chasselas.  Bunches  and  berries  rather  smaller  than  Red 
Chasselas,  bright  rose,  handsome  and  excellent. 


408  Foreign  Grapes. 


Class  III.     White^  green,  or  yellow. 

Charlesworth  Tokay.  Bunches  long,  compa6l ;  berries  large,  oval^ 
white  ;  skin  thick,  with  a  rich,  excellent,  Muscat  flavor.  Hangs 
long,  and  is  adapted  to  a  forcing  or  late  house.     English. 

Ciotat.  (Parsley-leaved.)  Bunches  medium,  rather  loose  ;  berries 
round  ;  skin  thin,  white ;  pleasant,  but  not  rich.  Leaves  deeply 
divided  ;  grows  in  open  air,  but  much  better  under  glass. 

Early  White  Malvasia.  (Grove  End  Sweetwater,  Early  Chasselas, 
White  Mellier.)  Bunches  medium,  shouldered ;  berries  small, 
yellowish  white  ;  skin  thin  ;  sweet,  juicy,  agreeable.  Early,  good 
bearer,  ripens  in  open  air. 

Golden  Hajnburgh.  Bunches  large,  shouldered  ;  berries  large,  oval, 
pale  yellow  ;  skin  thin  ;  flesh  tender,  rich,  vinous,  showy.  Ripens 
with  Black  Hamburgh.     A  fine  new  white  grape. 

Knighfs  Variegated  Chasselas.  Bunches  rather  long,  not  shoul- 
dered, loose  ;  berries  small,  round ;  skin  thin,  white,  sometimes 
purplish  in  the  sun,  with  a  sweet,  pleasant  flavor. 

Musk  Chasselas.  Bunches  medium,  loose  ;  berries  medium,  round, 
yellowish  white  ;  juicy,  very  rich,  musky.     Liable  to  crack. 

PiTMASTON  White  Cluster.  Bunches  small,  compact,  shoul- 
dered ;  berries  large,  round,  amber  colored,  sometimes  with  a 
little  faint  russet  when  fully  ripe  ;  skin  thin,  flesh  tender,  juicy, 
rich,  of  fine  flavor.  Open  air,  cold  or  forcing  house.  A  seedling 
from  Black  Cluster.     Very  early  and  good. 

Royal  Muscadine.  (Chasselas,  White  Chasselas,  Early  White 
Teneriffe,  Chasselas  de  Fontainebleau,  White  Muscadine  of  some.) 
Bunches  large,  long,  sometimes  shouldered ;  berries  rather  large, 
round,  greenish,  becoming  a  golden  amber ;  skin  thin,  flesh  ten- 
der, rich,  delicious.  Does  not  hang  well — cracks  some  seasons. 
Distinguished  from  Sweetwater  by  its  larger  berries  and  stronger 
growth  of  shoots. 

Chasselas  de  Bar  Sur  Aube  much  resembles  the  Royal  Muscadine, 
but  is  earlier,  and  rather  superior  in  flavor;  the  bunches,  under 
good  cultivation,  are  often  ten  or  twelve  inches  long,  usually  not 
shouldered  ;  very  produ6live.  For  forcing  or  cold  house.  Gold- 
en Chasselas  is  earlier — the  bunch  sets  badly. 

Scotch  White  Cluster.  Bunches  medium,  compa6l ;  berries  me- 
dium, roundish  oval,  white  ;  flesh  tender,  juicy,  sweet,  excellent. 

Syrian.  Bunches  enormously  large — have  weighed  19  lbs.,  being 
22  inches  long  and  19  broad — irregular,  shouldered;  berries 
large,  oval,  tawny  yellow ;  skin  thick,  flesh  firm,  solid,  moderately 


White,  Green,  or  Yellow.  409 

juicy  and  sweet,  not  rich.  Late ;  needs  fire-heat ;  hangs  well. 
Wood  and  foliage  large.  Supposed  to  be  the  grape  of  Eshcol, 
mentioned  in  the  Sacred  Scriptures. 

White  Frontignan.  (Muscat  Blanc,  White  Constantia.)  Bunch- 
es medium  in  size  or  long,  sometimes  shouldered,  usually  not, 
rather  dense  ;  berries  medium  or  large,  round,  dull  white  or  yel- 
low, when  well  ripened  a  beautiful  amber,  bloom  thin,  skin  thin ; 
tender,  rich,  perfumed — one  of  the  best  Muscat  grapes.  Pro- 
*du6tive  in  a  vinery,  adapted  to  a  cold,  forcing,  or  late  house — 
requires  a  dry  situation ;  on  a  wet  soil  not  worth  cultivating. 
Ten  days  later  than  Hamburgh. 

White  Hamburgh.  (White  Lisbon,  White  Portugal,  White  Raisin.) 
Bunches  large,  loose  ;  berries  large,  oval ;  skin  thick,  greenish 
white ;  flesh  with  a  slight  Muscat,  rather  poor  flavor.  The 
famous  Portugal  grape  of  commerce. 

White  Muscat  of  Alexandria.  (Jerusalem  Muscat,  Malaga, 
Frontignac  of  Alexandria,  Passe  Musque.)  Bunches  very  large, 
9  to  12  inches  long,  loose,  irregular,  do  not  set  well ;  berries  very 
large,  oval,  pale  amber,  skin  thick ;  flesh  firm,  crisp,  rich,  deli- 
cious, perfumed — often  seedless.  One  of  the  richest  Muscat 
grapes.  Needs  a  vinery,  and  best  with  fire-heat — hangs  long.  It 
is  a  firm-fleshed  or  breaking  grape,  and  when  well  ripened,  cannot 
be  exceeded  in  richness. 

The  Cannon-Hall  Muscat  is  a  seedling  sub-variety,  improved  in 
size,  but  hardly  so  rich  in  flavor,  and  uncertain  in  bearing. 

The  Tottenham  Park  Muscat^  also  a  sub- variety,  is  not  quite  so  rich 
as  the  original,  but  sets  better,  and  hangs  well. 

Bowood  Muscat  is  a  cross  of  the  Cannon-Hall  and  Muscat  of  Alex- 
andria. Bunches  very  large,  well  shouldered ;  berries  large, 
inclining  to  obovate,  greenish  yellow ;  flesh  firm,  juicy,  with  a 
rich,  sugary,  Muscat  flavor.     A  new  variety  of  high  promise. 

Portuguese  Muscat  resembles  the  White  Muscat,  but  is  more  highly 
musk-flavored. 

White  Nice.  Bunches  very  large — have  weighed  eighteen  pounds 
— shouldered,  loose  ;  berries  medium,  or  rather  small,  round ; 
greenish  white,  approaching  yellow,  sweet,  good,  rich-flavored ; 
hangs  well.  Growth  strong,  leaves  very  downy  beneath.  Needs 
fire-heat. 

White  Rissling.  Bunches  medium,  compa6l ;  berries  rather  small, 
round,  juicy,  tender,  sprightly. 

White  Sweetwater.  (Early  White  Muscadine,  White  Musca- 
dine of  Lind.,  Early  Sweetwater.)  Bunches  medium  in  size, 
loose,  usually  shouldered ;  berries  medium  in  size,  round,  yellow- 
ish green,  skin  thin ;  crisp,  watery,  sweet,  moderately  rich.  In- 
ferior to  Royal  Muscadine,  but  two  weeks  earlier,  ripening  by  the 
end  of  summer.     Ripens  in  open  air ;  shoots  tender. 

18 


4IO  Foreign  Grapes. 

White  Tokay.  (Genuine  Tokay.)  Bunches  medium  in  size,  com- 
pact ;  berries  round-oval,  dull  white  ;  skin  thin ;  delicate,  sweet, 
perfumed.  Leaves  deeply  five-lobed,  lower  surface  with  a  silky 
down.     Ripens  in  open  air, 

Verdelho.  Bunches  rather  small,  loose ;  berries  small,  varying  in 
size ;  yellowish  green,  a  little  translucent,  slightly  acid,  becoming 
rich  and  excellent    Strong  grower. 


CHAPTER   IX. 


THE  STRAWBERRY. 


In  the  cultivation  of  this  early  and  delicious  fruit,  the  requisites  for 
success  are  chiefly : 

1.  A  good,  deep,  rich  soil. 

2.  Clean  cultivation  between  the  rows. 

3.  A  renewal  by  planting  as  often  as  once  in  three  years. 

4.  Selection  of  suitable  varieties. 

Soil.  Any  deep,  rich  soil,  which  will  afford  fine  crops  of  corn  and 
potatoes,  is  well  adapted  to  the  cultivation  of  the  Strawberry.  To 
be  uniformly  produ(5tive,  it  must  be  deeply  trenched,  either  by  the 
spade  or  by  double  ploughing,  and  weil  enriched  with  manure. 
Fine  crops,  it  is  true,  may  be  obtained  without  trenching,  but  not  in 
such  excellence,  profusion,  or  certainty,  in  all  seasons.  It  rarely, 
but  sometimes  happens  that  the  soil  is  made  too  rich.  The  usual 
error  is  the  reverse. 

Clean  cultivation  is  a  most  essential  requisite.  On  a  large  scale, 
it  may  be  very  cheaply  accomplished  by  a  horse  and  cultivator,  the 
rows  being  about  three  feet  apart,  and  the  plants  a  foot  to  a  foot  and 
a  half  in  the  rows.  The  runners  must  be  kept  down  by  hoeing,  or 
treated  precisely  as  weeds;  and  unless  the  soil  is  already  quite 
fertile,  a  dressing  of  manure  should  be  applied  each  autumn,  which 
will  protect  the  roots,  soak  into  the  soil,  and  may  be  turned  under 
in  spring.  A  light  top-dressing  of  leached  ashes  is  highly  benefi- 
cial to  strawberry  beds. 

Some  varieties,  as  the  Large  Early  Scarlet  and  Dundee,  will  often 
bear  profusely  for  a  single  season,  even  when  the  plants  run  thickly 
together  ;  others,  and  more  particularly  the  larger  sorts,  must  be 
cleared  of  runners  and  kept  well  cultivated,  or  they  will  always  bear 
poorly. 


412 


Strawberries. 


Transplanting.  Early  in  the  spring  is  the  best  season  for  setting 
out  strawberries.  If  the  work  is  done  well  they  will  bear  a  mode- 
rate crop  the  same  season,  and  a  heavy  one  the  next.  The  best 
plants  are  the  well-rooted  runners  from  last  autumn.  They  should 
be  well  taken  up,  so  as  to  secure  all  the  fibres,  lifting  the  roots  out 
with  a  spade  and  shaking  the  earth  carefully  from  them  ;  if  pulled 
severely  by  the  hand  the  roots  will  be  torn  off.  The  older  and  dead 
leaves  should  be  cut  off  from  the  plants,  and  the  roots  trimmed  to 
about  two  and  a  half  inches  long.  For  ordinary  field  culture  they  may 
be  set  out  with  a  dibble  (Fig.  450),  care  having  been  previously  taken 


Fig.  450. — Strawberry  plant  set  out  with 
a  dibble,  or  in  the  cotnjnon  -way. 


Fig.  451. — Strawberry  plant  set  out  by 
spreading  the  roots. 


to  immerse  the  roots  in  mud  to  prevent  drying.  But  for  more  finished 
or  for  garden  culture,  it  is  better  to  spread  the  roots  out  like  the 
frame  of  an  umbrella  (Fig.  451),  and  set  them  in  a  hole  broad 
enough,  with  a  small  mound  in  the  centre,  on  which  the  spread 
roots  rest,  and  form  a  cap,  as  shown  in  Fig.  452. 


Fig.  452. — Hole  for  setting  the  spread  roots  of  a  strawberry  plant. 


Next  to  early  spring  the  best  season  at  the  North  for  transplant- 
ing is  just  after  the  crop  has  been  gathered,  during  the  period  of 
suspension  in  growth  which  occurs  at  that  time.  The  plants  will 
immediately  take  root,  become  well  established  before  winter,  and 
bear  a  good  crop  the  following  season.  As  the  weather  is  often 
quite  dry  and  warm  at  this  time,  precaution  must  be  used  to  prevent 
the  plants  from  perishing  by  drought.  All  the  leaves,  except  the 
small  central  ones,  should  be  cut  off,  the  roots  kept  wet,  and  care- 


Strawberries.  413 

fully  spread  out  when  set,  as  just  described.  The  earth  should  be 
well  settled  about  them  with  water,  and  mellow  earth  then  drawn 
over  the  surfaces.  A  covering  of  fine  manure,  an  inch  or  two  in 
thickness,  is  then  spread  on  the  ground  to  preserve  the  moisture. 
It  is  only  in  cases  of  severe  drought  that  further  watering  is  required. 
But  when  given  it  should  be  copious  and  repeated  daily  until  the 
fresh  leaves  begin  to  expand.  By  this  treatment  scarcely  a  plant 
will  be  lost. 

Transplanting  early  in  autumn,  although  succeeding  well  as  far 
south  as  Philadelphia,  or  even  at  New  York  city,  is  often  attended 
with  failure  further  north,  the  plants  being  thrown  out  and  frozen  in 
winter.  Treading  the  earth  firmly  about  the  plants  when  set,  les- 
sens the  liability  to  winter  killing. 

The  following  easy  mode  of  raising  the  strawberry,  by  a  sponta- 
neous renewal  of  the  plants,  or  "  culture  in  alternate  strips,"  is  thus 
described  by  A.  J.  Downing,  and  has  since  been  successfully  prac- 
tised in  various  parts  of  the  country ; 

"  Early  in  April,  or  in  August,  being  provided  with  a  good  stock 
of  strong  young  plants,  sele6t  a  suitable  piece  of  good  deep  soil.  Dig 
in  a  heavy  coat  of  stable  manure,  pulverizing  well  and  raking  the  top 
soil.  Strike  out  the  rows,  three  feet  apart,  with  a  line.  The  plants 
should  now  be  planted  along  each  line  about  a  foot  apart  in  the 
row.  They  will  soon  send  out  runners,  and  these  runners  should 
be  allowed  to  take  possession  of  every  alternate  strip  of  three  feet — 
the  other  strip  being  kept  bare  by  continually  destroying  all  runners 
upon  it,  the  whole  patch  being  kept  free  of  all  weeds.  The  occupied 
strip  or  bed  of  runners  will  now  give  a  heavy  crop  of  strawberries, 
and  the  open  strip  of  three  feet  will  serve  as  an  alley  from  which  to 
gather  the  fruit.  After  the  crop  is  over,  dig  and  prepare  this  alley 
or  strip  for  the  occupancy  of  the  new  runners  for  the  next  season's 
crop.  The  runners  from  the  old  strip  will  now  speedily  cover  the 
new  space  allotted  to  them,  and  will  perhaps  require  a  partial  thin- 
ning out  to  have  them  evenly  distributed.  As  soon  as  this  is  the 
case,  say  about  the  middle  of  August,  dig  under  the  whole  of  the 
old  plants  with  a  light  coat  of  manure.  The  surface  may  be  then 
sown  with  turnips  or  spinage,  which  will  come  off  before  the  next 
season  of  fruits. 

"In  this  way  the  strips  or  beds  occupied  by  the  plants  are 
reversed  every  season,  and  the  same  plot  of  ground  may  thus  be 
continued  in  a  produ(5live  state  for  many  years." 

Mulching  zxtiong  the  plants  to  keep  the  berries  from  becoming 
soiled  with  earth,  should  not  be  omitted.     Straw  answers  a  good 


414 


Strawberries. 


purpose,  and  is  more  easily  and  neatly  applied,  if  chopped  short,  say 
two  or  three  inches.  Rye  straw,  threshed  by  hand,  will  lie  more 
smoothly  than  any  other  long  straw.  Applied  in  autumn,  straw  will 
prote<5l  from  winter  killing,  and  may  be  renewed  or  retained  in 
spring.  Beds  for  family  use  are  neatly  mulched  with  the  short  mow- 
ings of  lawns. 

Selection  of  Varieties.  Independently  of  fine  quality,  the  sele6lion 
of  suitable  varieties  is  of  great  importance.  Some  sorts,  celebrated 
and  highly  recommended,  will  not  yield  a  tenth  part  of  the  crop 
afforded  by  others.  The  most  produ6live,  among  which  may  be 
mentioned  Wilson's  Albany,  Iowa,  Large  Early  Scarlet,  and  the 
Downer,  have  yielded  at  the  rate  of  one  hundred,  and  sometimes 
two  hundred  bushels  per  acre  ;  the  ground,  at  the  period  of  ripen- 
ing, glowing  with  the  dense  red  clusters  which  nearly  cover  the  sur- 
face ;  while  of  such  varieties  as  Swainstone's  Seedling,  Myatt's 
Ehza,  and  Deptford  Pine,  the  fruit  is  so  thinly  scattered  and  imper- 
fe(5l,  that  whole  square  feet  are  destitute  of  fine  specimens. 

As  the  produ6tive  qualities  of  strawberries  depend  so  essentially 
on  the  presence  of  the  stamens  and  pistils^  some  attention  to  this  part 
of  the  subje6l  becomes  indispensable  to  their  successful  culture. 
Modern  cultivators  divide  all  strawberries  into  two  distin6l  classes, 

one  being  termed  sta7ninate  (or 
"  male  "),  in  which  the  stamens  are 
fully  developed,  and  possess  the 
power  of  fertilizing  the  germ ;  and 
the  other  being  termed  pistillate  (or 
"female"),  in  which  the  stamens 
are  abortive,  or  so  small  and  im- 
perfe6lly  developed  that  they  fail 
to  accomplish  fertilization.  Figs. 
453  and  454  represent  the  usual  appearance  of  these  two  kinds  of 


Fig-  453- 
Staminate  flowers. 


Fig.  454- 
Pistillate  flowers. 


Fig.  455- 
Pistillate  flower,  magnified 


Fig.  456. 
Staminate  flower,  tnagnifled. 


flowers  ;  and  Figs.  455  and  456,  magnified  portions  of  the  same, 


Strawberries.  415 

Fig.  456  exhibiting  a  part  of  the  flower  of  the  Large  Early  Scarlet, 
and  Fig.  455  the  same  of  Hovey's  Seedling ;  a,  being  the  stamens, 
and  b^  the  pistils.  By  the  use  of  a  microscope  it  will  be  found 
that  the  former  is  abundantly  supplied  with  pollen  or  fertilizing  dust, 
while  the  latter  is  nearly  or  totally  destitute.  Hence  Hovey's  Seed- 
ling or  any  other  pistillate  variety,  can  never,  or  but  very  imperfe6l- 
ly,  fertilize  its  own  flowers,  and  the  impregnation  must  be  derived 
from  a  staminate  sort. 

Stri6lly  speaking,  the  term  staminate  applies  to  those  only  which 
are  destitute  of  perfe6l  pistils.  Very  few  flowers,  however,  are 
wholly  destitute  ;  and  most  of  those  which  have  perfe6l  stamens, 
have  also  a  greater  or  less  number  of  pistils,  but  usually  much 
fewer  than  the  pistillate  flowers  only.  This  imperfe6lion  in  the 
pistils  of  staminate  sorts,  renders  those  sorts  usually  unprodu6tive. 
Hence  the  greatest  bearers  are  mostly  of  the  pistillate  varieties, 
fertilized  by  staminate  sorts  planted  within  a  few  feet  for  this  pur- 
pose. Without  this  assistance,  derived  from  staminate  flowers,  pis- 
tillates  are  either  barren,  or  the  fruit  is  imperfe6l  and  distorted,  only 
a  part  or  the  outer  portion  of  the  berry  nearest  the  stamens  being 
impregnated  by  the  scanty  supply  of  pollen  from  the  nearly  abortive 
stamens. 

In  planting  strawberry  beds,  it  is  important,  therefore,  to  know 
the  charadler  of  the  flowers.  Nothing  is  easier  than  to  distinguish 
the  two  when  in  blossom.  This  distinftion  is  given  in  the  arrange- 
ment of  varieties  which  follows.  About  one-quarter  staminates  are 
usually  regarded  as  abundant  for  fertilizing  a  bed.  To  prevent 
intermixture  of  the  two  sorts  by  runners,  they  may  be  planted  in 
alternate  strips,  as  indicated  by  the  following  diagram,  S  representing 
staminate,  and  P  pistillate  varieties : 


PPPP  S  PPPP  s  PPPP  ssss 

pppp  s  PPPP  s  PPPP  ssss 


PPPP      .s      .PPPP  s  PPPP  ssss 

Q       S'^PPPP"^      Sq      PPPP       "^ 

PPPP    s    pppps    PPPP      ssss 


PPPP  Q  s  ^pppp  "^  s  Q  PPPP  "^   ssss 


PPPP    s    PPPP    s    PPPP     ssss 
PPPP    s    PPPP    s    PPPP     ssss 

In  sele6ling  two  varieties  for  this  purpose,  perfe6l  fertilization 


41 6  Strawberries.  ' 

requires  that  their  season  of  flowering  should  be  nearly  at  the  same 
time.  Hence  early  and  late  flowering  sorts  will  not  succeed  well 
together. 


VARIETIES. 

ARRANGEMENT. 

Class  I.    Scarlet  and  Pine  Strawberries. 

(Scarlet  strawberries  have  small  flowers ;  leaves  rather  long,  thin,  and  light  green,  sharply 
serrate ;  fruit  bright  color,  acid  or  sub-acid,  seed  deeply  sunk.  {Fragaria  virginiana^ 
Pine  strawberries  are  charadterized  by  rather  large  flowers,  leaves  broad,  dark  green, 
sometimes  obtuse ;  fruit  large,  not  acid,  rather  smooth,  seeds  little  sunk.  {^Fragaria 
grandiflora.)  These  two  sorts  have  been  much  hydridized  and  crossed,  until  it  is  now 
difficult  to  assign  many  varieties  to  either  separately.) 

Section    I.    Flowers  stafninate. 
Se£lion  II.    Flowers  pistillate. 

Class  II.    Alpine  and  Wood  Strawberries.    ^ 

(Flowers  rather  small,  perfefl ;  leaves  small,  thin,  light  green ;  fruit  small,  sweet,  parting 
freely  from  the  calyx.    Fragaria  vesca.) 

Class  III.    Hautbois  Strawberries. 

(Leaves  large,  pale  green,  on  tall  stalks;  fruit-stalk  tall  and  ereft;   fruit  dull  purplish. 
Fragaria  elatior.) 

Class  IV.    Chili  Strawberries. 

(Leaves  very  hairy,  thick,  obtusely  serrate ;  fruit  very  large,  pale,  insipid.    Tender.    Frw 
garia  chilensis.) 

Class  V.    Green  Strawberries. 

(Leaves  light  green,  plaited ;  flesh  solid.    Of  little  value.) 


Class  I.    Scarlet  and  Pine  Strawberries. 

Section  I.    Flowers  staminate. 

Agriculturist.  Very  large,  nearly  conical,  sometimes  cockscombed, 
somewhat  necked ;  deep  scarlet ;  flesh  firm,  of  a  pleasant,  moderate- 
ly good  flavor.    A  strong  grower.     N.  J.     Fails  in  many  localities. 

Albion   White.    Large,  round,  white;   slight  orange  to  the  sun, 


Scarlet  and  Pine. 


417 


seed  pink ;  sweet,  juicy,  good, 
dudlive.     Foreign. 


Strong  grower — moderately  pro- 


Alice  Maude.  Large,  conical,  dark  glossy  scarlet;  juicy,  rich, 
excellent.  Plant  strong,  vigorous — requires  deep  and  rich  culti- 
vation.    Foreign. 

Austin  Shaker.  (Austin,  Shaker's  Seedling.)  Very  large,  round- 
ish, light  red;  soft,  usually  hollow,  of  moderate  or  poor  flavor. 
Produ6live. 

Boston  Pine.  (Bartlett.)  Large,  roundish,  very  slightly  conical, 
regular ;  deep  red ;  flesh  pale  scarlet,  solid,  rich  flavored,  hardy. 
Often  productive.  Needs  a  fertile  soil,  and  cultivation  in  "hills" 
or  rows.     Early.     Fails  entirely  when  allowed  to  cover  the  bed. 

Brighton  Pine.  Large  conical ;  deep  crimson,  with  a  rich,  sub-acid 
flavor.     Early,  hardy,  sometimes  produdlive — often  a  poor  bearer. 

British  Queen  (Myatt's).  Very  large,  roundish,  sometimes  cocks- 
comb-shaped ;  color  rich  scarlet ;  flesh  rich,  tender,  rather  early. 
A  poor  bearer,  and  hence  unworthy  of  cultivation.  In  England, 
productive  and  superb. 

Brooklyn  Scarlet.  Medium  or  large,  long,  conical,  necked ;  sweet, 
flavor  excellent.  Productive.  By  some  regarded  the  best  of  the 
famous  "  Tribune  Strawberries." 

Chorlton^s  Prolific.  Roundish,  necked,  light  red ;  melting,  sweet. 
A  strong  grower.     ProduClive.     Staten  Island. 

Colotiel  Ellsworth.  Large,  roundish,  necked,  dark  crimson  ;  rather 
firm,  flavor  moderate,  dry.  Early,  productive.  Staminate.  One 
of  the  three  "  Tribune  "  berries. 

Gushing.  Rather  large,  roundish  coni- 
cal ;  light  scarlet ;  flesh  tender,  plea- 
sant, sprightly,  of  moderate  flavor. 
Phila. 

Cutter,  or  Cutter's  Seedling.  Medium  or 
large,  conical,  slightly  necked ;  bright 
scarlet;    soft,   sweet,  good.      ProduCl- 


Downer's  Prolific.  Medium,  roundish 
ovate  ;  dark  red  ;  flesh  soft,  rather  acid, 
moderately  agreeable — very  productive. 

Emma.  Large,  roundish  or  cockscomb- 
ed ;  glossy  crimson ;  flavor  good. 
Hardy,  productive. 

Frenches  Seedling.     Large,  roundish  oval, 
of  uniform  size;    light  scarlet,  hand- 
i8* 


Fig.  457. — Geneset. 


4i8 


Strawberries. 


some;  sweet,  very  good.    Valuable  for  market.     Early.    Vigor 
ous,  productive. 

Genesee.  Rather  large,  roundish,  somewhat  oblate,  generally 
necked  ;  scarlet  inclining  to  crimson  ;  tender,  juicy,  mild,  pleasant. 
Hardy,  vigorous.     Rochester,  N.  Y. 

Georgia  Mammoth.  Medium,  conical ;  dark  crimson  ;  firm,  acid. 
Produ6live — valuable  for  its  lateness. 

Goliath.  Large,  irregular;  scarlet;  rich,  high  flavor.  Requires 
much  room  and  high  culture.     English. 

Hooker,  Large,  broadly  conical,  regular,  large  specimens  cocks- 
comb-shaped ;  dark  crimson ;  rather  tender,  juicy,  with  a  fine, 
rich  flavor.  An  excellent  sort,  but  rather  tender,  requiring  winter 
covering. 

Iowa.  Rather  large,  roundish  ;  light  orange  scarlet ;  tender,  juicy, 
very  acid.     Early.     Hardy  and  vigorous.     Western. 


Fig.  458. — Hooker  Strawberry. 


''ig-  459- — Iowa. 


Jenny  Lind.  Medium,  conical,  rich  glossy  crimson  ;  firm,  juicy, 
rich  sub-acid.     Mass.     A  valuable  very  early  sort. 

jfucunda.  Large,  conical,  rarely  cockscombed  ;  glossy,  brilliant 
scarlet ;  seeds  prominent ;  flesh  white,  with  pale  salmon  centre, 
firm,  juicy,  of  moderate  quality — often  poor.  A  profuse  bearer  on 
some  soils,  and  valuable  for  market.     Rather  tender.     Late. 


Scarlet  and  Pine. 


419 


La  Constante.  Large,  handsome,  crimson ;  juicy,  sweet,  high  fla- 
vored. A  fine  strawberry,  but  of  moderate  produ6liveness,  and 
not  adapted  to  general  cultivation. 

Keenes  Seedlmg.  Large,  roundish  oblate,  often  cockscomb-shaped, 
shining,  dark  purplish  scarlet ;  firm,  rich,  high  flavored.  Rather 
early.  Of  the  highest  reputation  in  England,  but  tender,  unpro- 
du6tive,  and  nearly  valueless  here. 

Large  Early  Scarlet.  Medium,  roundish  ovate,  regular ;  bright 
scarlet ;  tender,  rich,  excellent.  Very  early.  Productive  at  the 
North. 

The  Old  or  Virginia  Scarlet,  the  original  wild  strawberry  of  this 
country,  is  smaller,  and  three  or  four  days  later. 


Fig.  4yo.— Large  Early  Scarlet. 


Fig.  i,f>x.—Scotfs  Seedling. 


Le  Baron.  Large,  obtuse  conic,  dark  scarlet ;  sweet,  rich,  melting. 
Productive.     L.  L 

Longworth's  Prolific.  Large,  roundish,  broad  at  base ;  light 
crimson  ;  flesh  scarlet,  firm,  rich,  brisk,  acid.  Vines  vigorous, 
productive.     Cincinnati. 

Monitor.  Quite  large,  roundish ;  bright  scarlet ;  firm,  good. 
Vigorous  grower.  Productive,  and  perhaps  best  of  the  three 
"  Tribune  Strawberries." 


Pyramidal  Chillian.     Medium,  conical,  dark  scarlet ;  juicy,  sweet, 
and  rich.     Bears  for  a  long  lime.     Staminate. 

Ross  Phoinix.    Large,  usually  cockscombed  or  compressed,  dark 


420 


Strawberries. 


red;  flesh  firm,  of  fair  flavor.  Season  medium.  Sometimes  very 
produ6live  ;  but  usually  fails  on  heavy  clay,  and  scorches  on  light 
gravel.     An  uncertain  variety.     Now  superseded. 

ScoWs  Seedling.  Rather  large,  elongated  conic,  regular;  light 
scarlet ;  flesh  pale  red,  not  very  juicy  nor  high  flavored.     Mass. 

Stinger's  Seedling.  (Union,  erroneously)  Large,  roundish  ovate 
or  cockscomb-shaped  ;  scarlet ;  stalk  stiff".     New.     Penn. 

Triomphe  de  Gand.  Quite  large  (often  two  inches  longest  dia- 
meter under  good  cultivation),  sometimes  irregularly  roundish, 
more  frequently  much  cockscombed  ;  crimson  ;  flesh  rather  firm, 
with  a  mild,  sweet,  very  good  flavor.     Plant  vigorous,  hardy,  and 


Fig.  /i^bz.  — Triomphe  de  Gand. 


Fig.  i^bz.—TroUope' s  Viaoria. 


moderately  produdive— requiring  good  cultivation  and  the  removal 

of  runners.    Belgian. 

Victoria.  (Trollope's  Vidloria,  Boyden's 
Mammoth,  Union.)  Very  large,  near- 
ly round,  regular;  light  red;  flesh 
pale  red,  tender,  moderately  rich, 
juicy,  sweet — often  nearly  flavorless. 
Plant  hardy,  moderately  vigorous,  not 
very  produ6live.     English. 

Vicomtesse  Hericart  de  Thury.  Ra- 
ther large,  conical,  sometimes  cocks- 
combed,  scarlet ;  firm,  rich.  Early 
and  produ6live.  Lobes  of  the  leaves 
short  and  roundish,  crimped.  French. 

Walker's   Seedling.      Rather  large, 

regular,  conic ;  deep  glossy  crimson, 

Y\%.A,b/^.— Walker's  Seedling.         becoming    maroon ;     flesh     crimson, 


Scarlet  and  Pine. 


421 


tender,  juicy,  with  a  fine,  rich,  brisk  flavor.     Handsome,  excellent, 
productive.     Roxbury,  Mass. 

Wilson's  Albany.  (Albany  Seedling,  Wilson.)  Large,  broadly 
conic,  pointed ;  deep  crimson  ;  flesh  crimson,  tender,  brisk  acid, 
becoming  rich  and  agreeable  when  fully  ripe.     Exceedingly  pro- 


Fig.  465.— ?FiZr<?»'j  ^/^awy. 

duflive  and  hardy,  and  succeeds  well  as  a  market  sort  at  the 
North,  South,  and  West. 


Se^ion  II.     Flowers  pistillate. 

Bishop's  Orange.  Large,  regularly  conical ;  light  scarlet  approach- 
ing orange  ;  flesh  firm,  flavor  rather  acid ;  growth  low ;  leaves 
hairy.     Superseded. 


422 


Strawberries. 


Black  Prince.  Large,  roundish  ovate,  often  approaching  oblate, 
seeds  shghtly  sunk ;  flesh  firm,  with  a  mild,  agreeable,  fine  flavor. 
Season  medium  ;  hardy,  rather  produ6live.  Leaves  large,  flat ; 
petioles  quite  downy.     Variable  and  unreliable. 

Burr's  New  Pine.  Medium  or  large,  an  inch  to  an  inch  and  a 
fourth  in  diameter,  roundish  conical,  smooth,  even,  and  regular, 
seeds  scarcely  sunk  ;  color  pale  red  ;  flesh  whitish  pink,  very  ten- 
der, flavor  fine.     Prolific  and  with  perfe6l  berries. 

Crimson  Cone.  (Dutch  Berry.)  Medium,  uniformly  conical ;  bright 
crimson,  rich,  acid.     Varies  much  in  produ6liveness. 


Fig.  466. — Burr's  New  Pitie. 


Fig.  467. — Hovey^s  Seedling. 


Diadem.  Large,  round,  light  scarlet,  showy;  fine  and  pleasant 
Plant  healthy  and  hardy.     L.  L 

Fillmore.  (Feast's  Fillmore.)  Large,  of  uniform  size,  dark,  glossy ; 
solid,  sweet,  aromatic — sometimes  poor.  Often  very  produdlive 
— frequently  fails. 

Green  Prolific.  Large,  roundish,  orange  scarlet ;  good,  rather  acid 
— valuable.     A  thrifty  grower — produdlive.     N.  J. 

Hovey's  Seedling.  Quite  large,  roundish  oval,  approaching  coni- 
cal ;  color  deep  shining  scarlet ;  seeds  slightly  sunk ;  firm, 
rather  rich,  good.  Very  large,  showy,  produdive,  and  hence  fine 
for  market.  Season  medium.  With  high  culture  it  has  been 
made  very  produ6tive.  Well  known  and  popular,  but  partially 
fails  in  many  localities. 

Hudson.    (Hudson's  Bay,  Old  Hudson.)    Rather  large,  ovate,  usu- 


Scarlet  and  Pine.  423 

ally  with  a  neck,  often  without,  dark  rich  red  ;  flesh  firm,  of  a  high 
brisk  acid  flavor,  requiring  full  maturity  to  be  fine.  Rather  late. 
Profusely  produ(5live.  Formerly  the  great  market  variety  of  Cin- 
cinnati ;  now  partially  superseded.     Valuable  for  preserving. 

Jenny s  Seedling.  Large,  roundish  conical;  dark  rich  red;  firm, 
rich,  sprightly  sub-acid.  Excellent  for  preserving.  Late. 
Hardy. 

McAvoy's  Superior.  (Buffalo  Seedling.)  Rarge,  roundish  ob- 
late, more  or  less  necked  ;  light  crimson  becoming  deep  crimson  ; 
flesh  scarlet,  tender,  juicy,  very  rich,  vinous.  Tender  and  will 
not  bear  long  carriage.  Medium  season.  Hardy,  vigorous,  and 
produ6live.     Ohio. 

McAvoy's  Extra  Red.  Large,  irregularly  oblate,  generally  necked  ; 
color  deep  scarlet ;  tender,  juicy,  acid,  not  rich.  Excellent  for 
preserving.     Cincinnati. 

Monroe  Scarlet.  Rather  large,  roundish  ;  light  scarlet ;  tender, 
juicy,  of  good  flavor.     Rochester,  N.  Y. 

Moyamensing.  Rather  large,  broadly  conical ;  deep  crimson  ;  seeds 
numerous  and  deeply  imbedded  ;  flesh  red,  firm,  acid.  Phiia. 
Passing  out  of  favor. 

Neck  Pine.  Large,  with  a  slender  neck ;  color  light  red ;  flesh 
nearly  white,  rather  acid,  of  fine  flavor.  Very  produ6live,  early — 
much  cultivated  at  Cincinnati. 

RUSSEL.  (Russel's  SeedHng,  Russel's  Prolific.)  Very  large,  round- 
ish conic,  somewhat  irregular,  slightly  necked  ;  bright  crimson ; 
slightly  acid,  rich,  very  good.  Resembles  McAvoy's  Superior — 
not  equal  to  it  in  flavor,  but  exceeds  in  produdliveness. 

Peabody.  Quite  large,  irregular  conic  and  cockscombed ;  deep 
crimson  ;  flesh  firm,  sweet,  rich,  excellent  flavor.  Too  poor  a 
bearer  to  be  of  value.     S.  C.     Hardy  at  the  North. 

Orange  Prolific.  Large,  roundish,  sometimes  oblate,  often  necked  ; 
deep  crimson  ;  seeds  deeply  imbedded ;  flesh  rather  firm,  brisk, 
acid.     Rochester,  N.  Y. 

Pennsylvania.  Rather  large,  broadly  conical ;  deep  crimson ; 
flesh  red,  rather  firm,  acid.     Phila. 

Pfince's  Climax.  Large,  conical;  bright  scarlet;  good.  Product- 
ive.    Plant  vigorous.     L.  L 

Rival  Hudson  (Burr's).  Medium,  conical ;  deep  crimson  ;  firm, 
brisk,  sub-acid.     Hardy  and  produ<5live.     Columbus,  Ohio. 


424  Strawberries. 

Scarlet  Cone.  Large,  conical ;  bright  scarlet,  beautiful.  Vigorous 
and  produ6tive.     Rochester,  N.  Y. 

Western  Queen.  Rather  large,  roundish  conical ;  rich,  glossy  dark 
red ;  flesh  firm,  juicy,  sub-acid,  sprightly,  agreeable.  Cleveland, 
Ohio. 

Willey.  Medium,  roundish  ;  deep  crimson  ;  firm,  sprightly,  acid — 
good  for  preserving.  Resembles  Hudson.  Improves  by  hanging 
long. 


Class  II.    Alpine  and  Wood  Strawberries. 

Bush  Alpine.  The  Red  and  White  Bush  Alpine  resemble  the 
common  Alpines  in  every  particular,  except  in  an  entire  destitu- 
tion of  runners.  Hence  they  grow  in  compafl  bunches,  and  are 
considered  valuable  as  edging  for  kitchen  garden  beds.  They 
are  necessarily  propagated  by  dividing  the  roots.  They  bear 
through  the  whole  season,  even  more  uniformly  than  the  common 
Alpines. 

The  Alpine  and  Wood  Strawberries  are  easily  propagated  from 
seed,  with  very  little  or  no  variation. 

Red  Alpine.  (Alpine  Monthly.)  Rather  small,  long  conical ;  seeds 
not  sunk ;  color  red ;  quite  sweet,  mild,  not  high  flavored. 
Ripens  a  good  crop  just  after  the  usual  strawberry  season, 
and  if  damp  and  shaded  on  a  deep  rich  soil,  through  the  season 
till  winter  frosts.  An  abundant  autumnal  crop  is  secured  by 
clipping  the  spring  blossoms. 

The  White  Alpine  is  quite  similar,  except  in  its  light  yellowish  or 
nearly  white  fruit. 

Red  Wood.  Resembles  the  Alpine  in  size, 
flavor,  and  general  appearance,  but  has 
rounder  fruit,  and  does  not  continue  so 
long  through  the  season. 

The  White  Wood  only  differs  in  its  light 
colored  fruit. 

The  Wood  Strawberries  are  of  little  value. 


Class  III.    Hautbois  Strawberries. 

Belle  Bordelaise.  Medium,  conical,  with  a 
fine  musky  flavor.  One  of  the  best  of  the 
Hautbois. 

_  Prolific.    (Conical   Hautbois,   Musk    Haut- 

Fig.  A,^%.— Prolific  Hautbois.      bois,  Doublc  Bearing.)    Large,  long  ovate 


Chili  and  Green,  425 

conical ;  light  purple  becoming  dark  purplish  red  ;  surface  slightly 
irregular ;  seeds  proje6ling ;  much  esteemed  by  some  for  its 
rich,  fine  musky  flavor,  and  disliked  by  others. 

The  Chili  and  Green  Strawberries  appear  to  be  unworthy  of 
cultivation.  Of  the  former,  Wilmofs  Superb^  3,  very  showy,  large, 
roundish  or  cockscombed  fruit,  with  a  pale  red  surface,  and  hollow 
insipid  flesh,  has  excited  the  most  attention. 


CHAPTER  X. 

THE  CURRANT  AND  GOOSEBERRY. 

The  Currant,  from  its  hardiness,  free  growth,  easy  culture,  great 
and  uniform  productiveness,  pleasant  flavor,  and  early  ripening,  is 
one  of  the  most  valuable  of  our  summer  fruits. 

It  is  propagated,  like  the  gooseberry,  from  cuttings,  for  which 
vigorous  shoots  of  the  last  year's  produ6tion  should  be  chosen. 
Half  the  buds  only  at  the  top  of  the  shoot,  should  be  left ;  and  the 
plants  may  be  kept  trained  up  to  a  single  stem,  a  few  inches  high, 
when  the  branches  should  radiate  on  all  sides  in  an  upward  dire6lion 
so  as  to  form  a  handsome  spreading  top.  Currant  bushes,  if  per- 
mitted to  sucker  moderately,  will,  however,  endure  for  a  longer  time, 
as  the  new  shoots,  sending  out  roots  of  their  own,  afford,  in  fa(5l,  a 
spontaneous  renewal.  But  care  is  needed  that  they  do  not  form  too 
dense  a  growth. 

The  currant  being  one  of  the  hardiest  and  most  certain  fruit-pro- 
ducing bushes,  it  for  this  reason  is  badly  negle6led.  Good  cultivation 
and  pruning  will  more  than  triple  the  size  of  the  fruit.  Old  bushes 
should  have  the  old  and  stunted  wood  cut  out,  and  thrifty  shoots 
left  at  regular  distances.  Old  manure  should  be  spaded  in  about  the 
roots,  and  the  soil  kept  clean,  cultivated,  and  mellow.  As  the  cur- 
rant starts  and  expands  its  leaves  very  early,  this  work  should  be 
performed  as  soon  as  the  frost  leaves  the  soil. 

Pruning  the  Gooseberry  and  Currant.  In  the  culture  of 
the  gooseberry  and  currant  three  distin6l  modes  are  adopted.  The 
first,  which  is  quite  common  in  this  country,  is  to  plant  the  bushes 
along  garden  fences,  where  they  often  grow  up  with  grass,  and, 
being  neither  cultivated  nor  cared  for,  the  fruit  becomes  small  and 
of  little  value.     This  is  the  worst  mode. 

The  next  is  to  cultivate,  but  not  prune  them.  The  fruit  on  such 
bushes  is  fine  while  they  are  young,  but  as  they  become  filled  with 
a  profusion  of  old  bearing  wood  it  diminishes  in  size. 

The  third  and  best  mode  is  to  give  them  good,  clean  cultivation, 


Currants.  427 

and  to  keep  up  a  constant  supply  of  young  bearing  wood,  yielding 
large  and  excellent  crops. 

The  currant  and  gooseberry,  like  the  cherry,  bear  their  fruit  on 
shoots  two  or  more  years  old  ;  and  it  is  important  that  a  succession 
of  strong  young  shoots  be  maintained  for  this  purpose.  The 
branches  of  the  heads  should  therefore  be  distributed  at  equal  dis- 
tances, and  the  old  bearing  spurs  cut  out  when  they  become  too 
thick  or  enfeebled,  and  new  shoots  allowed  successively  to  take  their 
place. 

When  the  young  gooseberry  or  currant  bush  is  set  out,  all  the 
buds  or  suckers  below  the  surface  of  the  ground  should  be  pre- 
viously cut  off  clean,  so  as  to  form  a  clear  stem.  It  is  often  recom- 
mended that  this  stem  be  a  foot  high  before  branching — which  does 
well  for  the  moist  climate  of  England  ;  but  under  our  hot  suns  it  is 
better  that  the  branches  begin  near  the  surface  of  the  ground. 

Old  currant  bushes,  such  as  have  grown  up  to  a  thick  mass,  may 
be  greatly  improved,  and  will  increase  the  fruit  several  times  the 
size,  by  thinning  out  clean  all  the  old  crooked  wood,  and  leaving  a 
sufficient  number  of  young  stems  at  equal  distances,  to  bear  the 
future  crop. 

The  English  gooseberry,  in  this  country,  will  remain  free  from 
mildew  only  so  long  as  it  is  kept  in  a  vigorous  growing  condition  by 
frequent  and  judicious  pruning,  so  as  to  give  a  constant  succession 
of  strong  shoots. 


Class  I.    Red  and  White  Currants  (Ribes  ruhrum). 

Attra£lor.  Large,  very  white,  handsome,  strong  grower  and  produc- 
tive.    French. 

Caucasian,  Berries  very  large,  red,  bunches  long.  Growth  vigor- 
ous, very  productive,  of  fine  quality.     New  and  valuable. 

Cherry  Currant.  Very  large,  nearly  twice  the  size  of  the  com- 
mon Red  Dutch,  often  five-eighths  of  an  inch  in  diameter  ;  round, 
dark  red,  clusters  moderately  short,  quite  acid.  Growth  large, 
tall,  and  luxuriant.  Sometimes  unprodu6live.  Italy.  The  flavor 
is  improved  by  hanging  long. 

Dana^s  New  White.  Large,  white,  transparent;  bunches  large, 
compa6t.  A  strong,  upright  grower,  produ6live.  New.  Pro- 
mising. 


428 


Red  and  White. 


Fertile  d' Angers.  Fruit  large,  red ;  bunches  long.  Resem- 
bles Versaillaise.     Excellent. 

Gondoin  Red.  Large,  growth  vigorous.  The  leaves  and  fruit  hang 
long.  It  proves  of  good  quality  by  the  first  of  September.  Much 
earlier,  it  is  sour  and  unpalatable. 

Gondoin  White.  Fruit  large,  whitish  yellow,  less  acid  than  most 
other  sorts,  of  excellent  quality.     A  strong  grower  and  produ<5live. 

Knighfs  Large  Red.     Large,  red,  bunches  quite  long ;  resembling 


Fig.  469. — Cherry  Currant. 


Fig.  469  a:— White  Grape. 


Red  Dutch.     Productive.    Requires  high  cultivation  to  develop 
its  good  qualities. 

Knighfs  Sweet  Red.  Size  of  berries  moderate,  or  nearly  as  large 
as  Red  Dutch — lighter  colored  than  the  latter  and  slightly  less 
acid.  This  is  not  a  sweet  currant,  and  is  rather  more  acid  than 
White  Dutch. 

Palluau.  (Fertile  Currant  of  Pallua.)  Large,  dark  red.  Produ6live, 
nearly  the  size  of  the  Cherry  Currant.     French.     New. 

Prince  Albert.  Large,  light  red,  ripens  quite  late.  Growth 
strong,  productive. 


Gooseberries.  429 

Red  Dutch.  A  little  larger  than  the  common  old  red  currant^ 
and  clusters  much  longer,  and  a  little  less  acid. 

Red  Grape,  Large,  bunches  long,  clear  red,  rather  acid.  Produc- 
tive, growth  spreading. 

Transparent.  Large,  yellowish  white,  very  productive,  resembles 
White  Dutch,  but  larger. 

Versaillaise.  (La  Versaillaise.)  Large,  nearly  equal  to  Cherry 
Currant  in  size,  but  less  acid  ;  deep  red,  bunches  long.  Produc- 
tive, valuable.     French.     New. 

Victoria.  (May's  Vi(5loria,  Goliath.)  Fruit  rather  large  (a  little 
larger  than  Red  Dutch) ;  red,  bunches  very  long,  ripens  rather 
late  and  hangs  long.  Growth  strong,  spreading.  Requires  high 
cultivation  to  give  full  size  to  the  bunches. 

White  Dutch.  Full  medium  in  size,  yellowish  white,  bunches 
rather  long ;  less  acid  than  Red  Dutch  and  other  red  currants. 

White  Grape.  Large  (rather  larger  than  White  Dutch) ;  bunches 
rather  short,  quality  excellent.  Growth  rather  spreading  and 
moderately  vigorous. 

Class  IL    Black  Currants  (Ribes  nigrum). 

Black  Naples.  Large  (sometimes  five-eighths  of  an  inch  in  diame- 
ter), black  ;  bunches  small,  with  a  strong  musky  flavor.  A  coarse 
grower.     The  best  of  the  black  currants. 

Common  Black  or  Black  English.  Large,  one-third  of  an  inch  in 
diameter,  quite  black,  clusters  very  short;  with  a  strong  odor, 
flavor  poor. 


THE  GOOSEBERRY 
varieties. 


Of  the  English  gooseberries  many  hundre'ds  have  been  named 
and  described,  and  large  numbers  have  been  imported  and  tried  in 
this  country,  but  they  generally  mildew  and  become  worthless  after 
bearing  a  year  or  two,  although  the  bearing  may  be  prolonged  by 
high  culture,  mulching,  and  free  pruning.  AmoQg  those  which  have 
succeeded  best,  a  few  are  seledled  below. 

Crown  Bob.  (Melling's  Crown  Bob.)  Large,  often  an  inch  and  a 
fourth  long,  roundish-oval,  red,  hairy,  flavor  of  first  quality; 
branches  spreading  or  drooping. 


430  Gooseberries. 

Parkinson^ s  Laurel.     Large,  obovate,  green,  downy,  flavor  of  first 
quality ;  branches  rather  ere6l. 

Red  Warrington.    Rather  large,  roundish-oblong,  hairy ;  flavor  of 


^  Fig.  470. — Crown  Bob, 

first  quality.     Hangs  long  without  cracking,  and  improves  in 
flavor.     Branches  drooping. 


Fig.  /^ji.—lVhitesmith. 

Roaring  Lion.    (Farrow's  Roaring  Lion.)    Very  large,  oblong-oval, 
red,  smooth  ;  flavor  fine  ;  hangs  long,  branches  drooping. 


Gooseberries. 


431 


Wellington's  Glory.     Large,  rather    oval,  very  downy,  skin  quite 
thin  ;  flavor  excellent ;  branches  ere(5l. 

Whitesmith.     (Woodward's   Whitesmith.)      Rather  large,   a  little 
over  an  inch  long,  roundish-oval,  slightly  approaching  oblong,  yel- 
.  lowish  white,  very  slightly  downy,  flavor  of  first  quality  j  branches 
rather  ere6t. 


AMERICAN    VARIETIES. 


Downing s  Seedling.    Medium  or  rather  large,  oval,  pale  red ;  bush 

strong,  upright,  productive. 

Houghton's  Seedling.  Fruit  small,  oval,  commonly  about  three- 
fourths  of  an  inch  long ;  skin  smooth,  thin,  glossy,  a  pale,  dull 
reddish  brown,  marked  with  faint  greenish  lines  ;  flesh  tender, 
juicy,  sweet,  pleasant.  Ripens  soon  after  midsummer.  Not  high 
flavored,  as  com- 
pared with  the 
best  European 
sorts,  but  a  pro- 
fuse bearer,  al- 
ways free  of  mil- 
dew, and  of  very 
easy  cultivation. 
A  seedling  from 
a  wild  Ameri- 
can species. 
Origin,  Salem, 
Mass. 


Cluster.  (Ameri- 
can Seedling, 
Pale  Red  of  El- 
liott, Dutch  Joe 
of  Cincinnati, 
Ohio  Seedling 
or  Ohio  ProHfic 
of  Ohio,  Ameri- 
can Red,  St. 
Clair,  Roberts' 
Sweetwater  of 
Indiana.)  Small, 

oval,  reddish  brown,  rather  sweet  and  pleasant.  More  upright  in 
growth,  and  with  a  darker  and  less  sweet  fruit  than  Houghton. 
(C  Downing) 

Mountain  Seedling.  This  sort  resembles  the  Houghton,  but  is 
rather  larger  in  size,  has  a  thicker  skin,  and  is  slightly  inferior  in 
quality. 


Fig.  472. — HoughtotCs  Seedling. 


CHAPTER  XI. 

THE   RASPBERRY  AND  BLACKBERRY. 

Propagation.  Most  varieties  are  increased  with  great  facility  by 
suckers ;  a  few,  as  the  American  Black  and  American  White,  are 
propagated  readily  by  layers,  the  tips  of  the  recurved  branches  when 
slightly  buried,  soon  taking  root.  New  varieties  are  raised  from 
seeds,  and  come  into  bearing  the  second  year. 

The  soil  for  the  raspberry  should  be  rich  and  approaching  moist^ 
and  an  admixture  of  swamp  muck  is  useful.  A  strong  deep  loam 
is  the  only  soil  from  which  a  full  crop  may  be  expe6ted  every  sea- 
son. If  sandy  or  gravelly,  or  a  stiff,  cold  clay,  it  cannot  be  rehed 
upon.  But  the  most  important  requisite  is  depth,  only  to  be  attained 
by  deep  trenching,  and  which  will  go  far  towards  affording  a  remedy 
for  any  natural  defe6l  of  the  soil.  The  most  tender  varieties  may 
be  raised  on  higher,  drier,  and  firmer  spots  of  ground,  being  there 
less  liable  to  severe  frosts  in  cases  where  winter  covering  cannot  be 
applied. 

The  culture  is  simple.  It  consists  in  pruning  each  spring,  keep- 
ing all  weeds  and  grass  well  cleared  away  from  the  stems,  and  the 
soil  mellow  and  clean  by  cultivation. 

The  pruning  should  be  done  early  in  spring.  It  consists  in  cutting 
out  all  but  the  last  year's  growth,  together  with  all  the  smaller  shoots, 
even  with  the  ground,  leaving  only  five  or  six  of  the  last  summer's 
canes  for  future  bearing.  These  are  to  be  cut  off  three  or  four  feet 
high,  and  neatly  tied  together,  using  a  stake  to  stiffen  them  if  neces- 
sary. In  tying,  they  should  be  allowed  to  spread  slightly  at  the  top, 
in  the  form  of  a  wine-glass  (Fig.  473).  The  distance  asunder  should  be 
about  four  feet.  Another  mode  is  to  stretch  a  wire  along  the  row, 
spread  the  canes  out  in  conta6l  with  it,  and  secure  them  by  cord  or 
wire  loops  (Fig.  474). 

In  many  parts  of  the  Northern  States,  some  tender  varieties  need 
winter  proteflion.  This  is  easily  given,  by  covering  the  stems,  when 
prostrate,  very  thinly  with  earth  ;  placing  a  small  mound  of  earth 


Raspberries,  433 

against  the  bottom  of  the  stems  before  laying  them  down,  to  bend 
upon  and  prevent  breaking.  This  covering  is  removed  early  in 
spring.     It  will  be  found  to  prove  very  useful,  even  when  not  neces- 


Fig.  473-  Fig-  474- 

sary  to  prevent  winter-killing,  by  rendering  the  crop  larger  and  more 
certain. 

A  plantation  of  raspberries  will  continue  in  bearing  five  or  six 
years,  when  it  should  be  renewed.  If  it  remain  longer,  the  fruit 
becomes  small,  and  the  crop  gradually  declines. 


VARIETIES. 

Allen's.  Medium  or  rather  large,  roundish,  deep  red,  of  moderate 
quality  ;  canes  very  strong,  upright,  hardy,  increasing  rapidly  by 
suckers.  Has  proved  produ6live  in  some  locaHties  when  the  canes 
were  well  thinned,  but  mostly  found  of  little  or  no  value. 

American  Black.  (Thimble-berry,  Common  Blackcap.)  Rather 
small,  hemispherical,  flavor  rich,  sub-acid.  Rather  late.  Shoots 
long,  purple,  recurved.  The  Doolittle  Black-Cap  is  a  sub- 
variety  of  greater  produ6liveness,  and  usually  increased  in  size  by 
garden  culture.    Miami  Black  Cap  is  a  week  later. 

The  American  White  is  similar  in  all  respects,  but  with  light  yellow 
fruit  and  shoots. 

American  Red.  (Common  Red.)  Size  medium,  roundish,  light  red, 
sub-acid ;  shoots  vigorous,  long,  branching.  Rather  early,  or  a 
week  before  the  Antwerps. 

Barnet.  Large,  roundish-conical,  bright  purplish-red,  flavor  rich, 
agreeable  ;  canes  long,  yellowish  green,  much  branched,  when 
young  very  bristly  towards  the  top.  English.  Has  not  succeeded 
well  in  this  country. 

Belle  de  Fontenay.  Large,  red  ;  canes  of  dwarf  growth  with 
large  leaves.  Bears  a  crop  in  autumn  under  favorable  circum- 
stances.    Hardy. 

Catawissa.  Size  medium,  dark  reddish  purple ;  sub-acid,  mode- 
rately good.  Ripens  in  August  and  September.  Vigorous  and 
productive,  slightly  tender.     Columbia  co.,  Pa. 

19 


434 


Raspberries. 


Col.  Wilder.  Large,  roundish,  slightly  conical,  cream-colored, 
semi-transparent ;  flavor  fine.  Growth  very  vigorous,  quite  hardy, 
produ6live,  ripening  early,  and  for  several  successive  weeks. 
Raised  by  Dr.  BrinckM  of  Philadelphia,  from  seed  of  the 
FastolfT. 

Cope.  Large,  conical,  bright  red  ;  canes  with  red  spines.  Double- 
bearing.  An  old,  late  ripening  sub-variety  of  the  Red  Antwerp. 
Now  superseded. 

Cretan  Red.  Size  medium,  roundish-conical,  deep  purpHsh  red, 
sub-acid,  good  ;  canes  rather  upright,  grey,  nearly  smooth  ;  leaves 
light  colored.  Rather  late.  Produ6live,  and  succeeds  well  on 
light  soils. 

Cushing.  Large,  roundish-conical,  crimson,  of  fine  flavor.  Early. 
Produ6live — a  moderate  grower. 

Emily.  Large,  roundish-conic,  light  yellow ;  canes  vigorous,  with 
white  spines.     Produ6live. 

Fastolff.     Very  large,  obtuse  conical,  somewhat  roundish,  bright 


Fig.  475. — Col..  Wilder  Raspberry. 


Fig.  476. — Fastolff  Raspberry. 


purplish  red,  rather  soft,  rich,  high  flavored.     Canes  rather  ere6l, 
branching. 

French.  (Vice-President  French.)  Large,  roundish,  slightly  coni- 
cal, deep  red,  bloom  thin  ;  juicy,  sweet,  mild,  quality  very  good. 
Rather  late,  produ6live. 

Franconia.  Large,  rather  firm,  obtuse-conical,  dark  red,  flavor 
rich     sub-acid ;   canes    strong,   spreading,  branching,   yellowish 


Raspberries, 


435 


brown.     Leaves  rather  narrow.     A  few  days  later  than  Red  Ant- 
werp.    Produ6live.     Hardy. 

Fulton.  Large,  round,  deep  red  ;  vigorous  and  produ6live.  Raised 
by  Dr.  Brinckld  of  Philadelphia. 

Gen.  Patterson.  Large,  round,  crimson  ;  adheres  to  stalk.  Vigor- 
ous, produ6live.     Dr.  Brinckle. 

Hornet.  Quite  large,  ovate  conical,  sometimes  roundish,  rich 
crimson,  very  good.  Canes  strong  and  produ6live.  Moderately 
hardy. 

Knevett's  Giant.  Quite  large,  rounded-conical,  deep  red ;  flesh 
rather  firm,  adhering  partly  to  the  stalk ;  of  excellent  quality. 
Canes  strong,  hardy,  spines  small,  few.     Produ6live. 


Fig.  477. — Hudson  River  A  ftiwerp. 


Hudson  River  Antwerp.    Large,  conical  or  pointed;  dull  red 
with  a  slight  bloom  ;  firm,  moderately  juicy,  sweet.     Canes  stout, 


436  Raspberries. 

short,  with  few  spines,  dull  grey.     Its  firm  flesh  and  produ6live 
ness  render  it  a  valuable  sort  for  market. 

Large-Fruited  Monthly.  Above  medium,  roundish,  of  fine  flavor. 
Hardy.     Needs  close  pruning  in  spring.     Spines  numerous. 

Magnum  Bonum.  Large,  yellowish,  resembles  Yellow  Antwerp. 
Produdtive,  vigorous. 

Merveille  de  Quatre  Saisons.  (Marvel  of  the  Four  Seasons.)  Large, 
bright  red,  fruit  in  long  spikes.  Very  produ6live,  and  under  favor- 
able circumstances  ripening  till  mid-autumn. 

A  yellow  variety  has  been  raised  similar  to  the  above. 

Northumberland  Fillbasket.  Rather  large,  roundish,  deep  red, 
pleasant,  sub-acid,  good.  Canes  vigorous,  spines  numerous. 
Produ6live.     English. 

Ohio  Everbearing.  Resembles,  in  all  respefls,  the  American 
Black,  except  in  a  continued  succession  of  fruit  till  mid-autumn. 

Orange.  (Brinckl^'s  Orange.)  Large,  ovate,  color  a  beautiful 
bright  orange,  flavor  excellent.  Hardy  and  very  produ6live. 
Raised  by  Dr.  Brinckl^,  of  Philadelphia,  and  regarded  by  some 
as  the  best  of  all  raspberries,  but  too  soft  for  marketing. 

Philadelphia.  Fruit  medium  or  large,  firm  dark  red,  of  moderate 
quality.  Canes  strong,  upright,  smooth, 
purple.     Hardy  and  very  produ6live. 

Purple  Cane.  Canes  recurved,  hardy,  ber- 
ries small,  purple,  good,  soft  for  market. 

Red  Antwerp.  (True  Red  Antwerp,  Old 
Red  Antwerp,  Knevett's  Antwerp.) 
Large,  roundish  or  rounded  conical, 
dark  red,  with  large  grains  and  thick 
bloom ;  juicy,  sprightly,  rich.  Canes 
large  and  tall  ;  spines  many,  light  red. 
At  the  South  the  Antwerps  fail. 

Thunderer.  Rather  large,  rounded-coni- 
cal, deep  red ;  sub-acid.  Produ6live. 
Resembles  Franconia.     English. 

PhiladflpiutRaspberry.        Vi^oria.      Medium    or  large,   dark  red; 
canes  short,  produ6live.     Egnhsh. 

Walker.  Large,  round,  deep  red ;  firm,  adheres  to  the  stalk.  Dr. 
Brinckl^. 

White  Transparent.    Size  medium,  conical,  rich  cream  color. 

Woodward.  Size  medium,  round  or  roundish-ovate,  deep  red, 
Ripens  very  early.     Dr.  Brinckl^. 


Blackberries.  43  7 

Yellow  Antwerp.  (White  Antwerp.)  Quite  large,  corjcal,  often 
long-conical,  light  yellow,  with  fine  bristles,  flavor  rich  and  excel- 
lent. Rather  tender — needs  winter  prote6lion  at  the  North,  which 
renders  it  less  valuable  than  some  other  sorts  of  no  better  flavor. 
Now  nearly  superseded. 


THE   BLACKBERRY. 


The  Blackberry  requires  nearly  the  same  treatment  as  the  Rasp- 
berry ;  but  being  a  more  rampant  grower  it  should  have  more  room, 
and  needs  more  pruning  or  pinching.  The  distances  of  the  rows 
may  be  six  to  eight  feet  apart,  and  the  plants,  if  kept  single,  two  feet 
inthe  row.  Sometimes  they  are  allowed  to  grow  thickly  or  in  a  con- 
tinuous line,  in  which  case  they  should  be  kept  well  cultivated  and 
properly  pruned. 

Constant  cultivation  is  always  better  than  much  manuring. 

Pruning  the  blackberry  is  commonly  but  little  understood.  We 
hear  complaints  of  the  rambling  and  straggling  growth  of  this  bush, 
etc.,  extending  across  alleys,  tearing  dresses,  at  the  same  time  prov- 
ing unprodu6live.  This  is  owing  to  a  negle6l  of  summer  pruning. 
As  soon  as  the  new  shoots  have  reached  three  and  a  half  feet  in 
height,  the  ends  should  be  pinched  off"  with  the  thumb  and  finger, 
which  will  cause  the  protrusion  of  laterals.  These  in  turn  are  to  be 
pinched  off"  when  they  have  grown  eighteen  inches.  It  will  be  neces- 
sary to  pass  along  the  rows  every  two  weeks  in  doing  this  work,  as 
new  shoots  will  be  constantly  thrown  out  during  the  entire  summer. 
The  plants  being  thus  kept  within  bounds,  will  present  the  neat, 


''ig-  479-  Fig.  480. 


compa6t,  and  produflive  bushes  shown  in  Fig.  479,  instead  of  the 
unprodudlive  stragglers,  if  left  untouched,  represented  by  Fig.  480. 


438 


Blackberries. 


Covering  Blackberries.  The  following  mode  of  covering  is 
described  in  the  Country  Gentleman^  by  Amos  Fish,  of  Bethlehem, 
N.  Y.,  and  is  adapted  to  cold  regions  ; 

"  At  the  approach  of  winter  remove  the  stakes  and  lay  the  bushes 
at  right  angles  from  the  rows,  flat  on  the  ground,  and  cover  them 
two  or  three  inches  deep  with  earth,  as  follows  : — Cut  off  the  limbs 
within  one  and  a  half  inches  of  the  canes,  at  the  right  and  left  hand 
sides  of  the  row,  making  flat  bushes.  '  Shorten-in'  the  remaining 
limbs  by  cutting  off  the  slender  ends  ;  then,  with  a  digging  or  dung 
fork,  loosen  the  earth  about  the  roots,  and  remove  some,  laying  the 
roots  loose  on  one  side,  so  that  in  laying  down  the  roots  shall  be 
bent  instead  of  the  canes  being  broken.  When  laid  down  use 
bricks  to  hold  them  down  while  covering,  and  remove  the  bricks 
when  in  the  way.  The  bushes  should  be  raised  up  and  the  stakes 
replaced  as  early  in  the  spring  as  the  frost  is  out  of  the  ground, 
which  can  be  easily  done  with  a  fork  if  the  rows  are  laid  down  singly 
instead  of  lapping  over  one  another." 

VARIETIES. 


Crystal  White.  Large,  roundish-oval,  a  clear  rich  white  when  fully 
ripe  ;  of  a  sweet,  good  flavor.  Ripens  early  in  August.  Albion, 
Illinois. 

Dorchester.  Rather  large,  oblong,  black. 
Vigorous  grower — produa;ive.  Bears  car- 
riage well.     Early  August.     Beverly,  Mass. 

Holcomb.  Large,  oblong,  black,  sub-acid  (sweet 
for  a  blackberry),  high  flavored.  Early,  con- 
tinues to  ripen  for  a  long  time.  Produ(5live, 
hardy.     D.  S.  Dewey,  Hartford,  Conn. 

Kittatinny.  Fruit  quite  large,  oblong  ovate, 
black ;  with  a  sweet,  rich,  high  flavor.  An 
excellent  new  variety.     New  Jersey. 

Newman^ s  Thornless.  Fruit  rather  large,  oval, 
flavor  very  good.  Canes  of  moderate  growth, 
nearly  free  from  spines.  Early  August. 
Ulster  CO.,  N-  Y. 

Fig.  ^Zi-Kittattnny.     New  Rochelle.    (Miscallcd  Lawton.)     Quite 
large,  ovate,  black,  soft,  sweet ;  shining  when 
fully  ripe  ;  acid  before  maturity.     Ripens  through  August.     Canes 
tender  in  severe  chmates.     Origin,  New  Rochelle,  N.  Y. 


Wilson'' s  Early. 
New. 


Large,  quite  early.     Crop  ripening  nearly  together 


SELECT   LISTS   OF   FRUITS. 


LIST  OF  APPLES 
For  Maine  and  similar  latitudes  east. 

Summer. 

Sops  of  Wine.  Williams'  Favorite. 

Red  Astrachan.  Early  Harvest. 

American  Summer  Pearmain.  Benoni. 
Early  Sweet  Bough. 

Autumn. 

Porter.  Autumn  Strawberry. 

Gravenstein.  Duchess  of  Oldenburg. 

Winthrop  Greening.  Fall  Orange. 

Winter. 

Hubbardston  Nonsuch.  Ribston  Pippin. 

Baldwin,  for  warmer  parts  of  the  Tallman  Sweet. 

State,     or    grafted     standard  Danver's  Sweet. 

height.  Minister. 

Rhode  Island  Greening,  grafted  Domine. 

standard  height.  Fameuse. 

Jewett's  Red.  Pomme  Gris. 
Roxbury  Russet. 

M.  P.  Wilder^  President  of  the  American  Pomological  Society^  fur- 
nishes the  following 

Select  list  of  Apples  for  Massachusetts  : 

Best  Six  Varieties. 

Williams.  Hubbardston  Nonsuch. 

Early  Bough.  Fameuse. 

Gravenstein.  Baldwin. 


440  Sele6l  Lists  of  Fruits. 


Best  Twelve  Varieties. 

Red  Astrachan.  Williams. 

Rhode  Island  Greening.  Early  Bough. 

Ladies'  Sweet.  Gravenstein. 

Fameuse.  Hubbardston  Nonsuch 

Baldwin.  Porter. 
Tallman  Sweet. 

List  of  Apples  for  New  York  and  adjacent  region. 

Summer. 

Early  Harvest.  Primate. 

Red  Astrachan.  Sweet  Bough. 


Early  Joe. 


Autumn. 


Late  Strawberry.  Duchess  of  Oldenburg. 

Porter.  Lowell. 

Gravenstein.  Dyer. 

Munson  Sweet.  '  Twenty  Ounce. 

Winter. 

Tompkins  Co.  King.  Rhode  Island  Greening. 

Peck's  Pleasant.  Baldwin. 

Fall  Pippin.  Roxbury  Russet. 

Westfield  Seek-no-further.  Northern  Spy. 

Hubbardston  Nonsuch.  Wagener. 
Golden  Russet  of  Western  N.  Y.     Swaar. 

Yellow  Bellflower.  Tallman  Sweet. 

Jonathan.  Esopus  Spitzenburgh. 


A  vote  of  the  Fruit  Growers'*  Society  of  Western  New  York  ga\ 
the  following  as  the  best  six  varieties  for  market : 

Baldwin.  Rhode  Island  Greening. 

Tompkins  Co.  King.  Roxbury  Russet. 

Golden  Russet  of  Western  N.  Y.     Northern  Spy. 


List  for  Pennsylvania^  Northern  Maryland^  &*€. 

Summer. 

American  Summer  Pearmain.  Summer  Rose. 

Red  Astrachan.  Sweet  Bough. 

Early  Harvest.  Summer  Queen. 


Seledl  L  ists  of  Fi^its.  44 1 


Autumn. 

Fallawater.  Maiden's  Blush. 

Fall  Pippin.  Townsend. 

Porter. 


Winter. 

Baldwin.  Roxbury  Russet. 

Bullock's  Pippin.  Smokehouse. 

Rambo.  Wine  Apple. 
R.  I.  Greening. 


List  for  Northern  Indiana^  Illinois^  and  Northern  and  Central 

Ohio. 

Summer. 

Early  Harvest.  High  Top  Sweet. 

Carolina  Red  June.  Red  Astrachan. 

Benoni.  Keswick  Codlin. 

Early  Pennock.  Hocking. 


Autumn. 

Autumn  Strawberry.  Fameuse. 

Bailey's  Sweet.  Fall  Pippin. 

Dyer.  Fulton. 

Duchess  of  Oldenburg.  Siberian  Crab. 

Haskell  Sweet.  Holland  Pippin. 

Lowell.  Mother. 

Maiden's  Blush.  Rambo. 
Ramsdell's  Sweet. 


Winter. 


Winesap. 

Minkler. 

Rawle's  Janet. 

Tallman  Sweet. 

Domine. 

Yellow  Bellflower. 

Jonathan. 

Northern  Spy. 

Willow  Twig. 

Roman  Stem. 

Carthouse,  or  Red  Romanite. 

Swaar. 

Westfield  Seek-no 

-further. 

Bullock's  Pippin. 

White  Winter  Pearmain. 

Ramsdell's  Sweet. 

19* 

442 


Sele6l  Lists  of  Fruits. 


For  a  small  list  of  sorts  that  succeed  in  this  region^  take , 


Red  Astrachan. 
Carolina  Red  June. 
Early  Harvest. 
Keswick  Codlin. 
Maiden's  Blush. 


Rambo. 
Ben  Davis. 
Yellow  Bellflower. 
Winesap. 


For  the  more  northern  parts  of  this  region  and  Wisconsin^  the 
following  have  proved  quite  hardy  : 


Red  Astrachan. 
Sops  of  Wine. 
Carolina  Red  June. 
Duchess  of  Oldenburg. 
Early  Joe. 
Fall  Orange. 
Fall  Wine. 
Tallman  Sweet. 


Fameuse. 

St.  Lawrence. 

Wagener. 

Pomme  Gris. 

Golden  Russet  of  Western  N.  1 

Carthouse. 

Northern  Spy. 


List  for   Southern    Ohio,  Indiana,   Illinois    and  Kentucky  an 

Missouri, 


Summer. 


Early  Harvest. 
Red  Astrachan. 
Carolina  Red  June. 


American  Summer  Pearmain. 
Large  Yellow  Bough. 


Maiden's  Blush. 
Rambo. 


Autumn. 

Buckingham. 


Winter. 


Rawle's  Janet. 

Ortley. 

Yellow  Bellflower. 

Winesap. 

Willow  Twig. 

Rome  Beauty. 

Yellow  Newtown  Pippin. 

Michael  Henry  Pippin. 


Newtown  Pippin. 

Ben  Davis. 

Pryor's  Red. 

White  Winter  Pearmain, 

White  Pippin. 

Jonathan. 

Bullock's  Pippin. 


Sele6l  Lists  of  Fruits.  443 


Apples  for  Virginia  and  adjacent  regions, 

Carohna  Red  June.  Smith's  Cider. 

Gravenstein.  Male  Carle. 

Belmont.  Maiden's  Blush. 

Fall  Pippin.  Loudon  Pippin. 

Yellow  Bellflower.  Limber  Twig. 

Smokehouse.  Fallawater. 

Rambo.  Pryor's  Red. 


SeleH:  List  of  Twelve  Varieties  of  the  Apple,  by  Joshua  Lindly,  of 
North  Carolina. 

Summer  Rose.  Clarke's  Pearmain. 

Carohna  Red  June.  Winesap. 

Summer  Pearmain.  White  Winter  Pearmain. 
Wilson's  Summer  (Am.  Red  Ju-    Vandevere. 

neating  ?).  Rawle's  Janet. 

Magnum  Bonum.  Hall. 
Golden  Russet. 


List  of  Apples  for  Georgia  and  adjacent  region.,  made  for  this  work 
by  Wm.  N.  White,  of  Athens,  Ga.,  author  of  "  Gardening  for  the 
South:' 

Best  Three. 

Shockley.      (Quahty  not  up  to     Red  June, 
the  mark,  but  its  other  merits     Buncombe,  or  Meigs, 
make  it  desirable.) 


Best  Six. 

Red  June. 

Horse. 

Meigs. 

Mangum. 

Nickajack. 

Shockley. 

Best  Twelve. 

Early  Harvest. 

Red  June. 

Horse. 

Bachelor. 

Meigs. 

Disharoon. 

Green  Crank. 
Mangum. 
Kentucky  Streak. 
Nickajack. 
Stevenson's  Winter. 
Shockley. 

444  Sele6l  Lists  of  Fruits. 

SELECT   LIST   OF   PEARS 

Adapted  to  General  Cultivation. 

The  Pear  is  less  affe6led  than  the  apple  by  diiferences  in  latitude 
and  longitude,  but  more  influenced  by  soil  and  cultivation.  The 
following  list  is  made  out  from  the  Reports  of  the  American  Pomo- 
logical  Society,  the  first  named  receiving  the  largest  number  of  votes. 

List  of  Pears  succeeding  in  twenty  or  more  States  or  districts. 

Seckel.  BuiFum. 

Bartlett.  Summer  Doyennd. 

Flemish  Beauty.  Beurrd  Diel. 

Louise  Bonne  of  Jersey.  Urbaniste. 

Belle  Lucrative.  Vicar  of  Winkfield. 

Tyson.  Lawrence. 

Winter  Nelis.  Bloodgood. 

Beurrd  d'Anjou.  Duchesse  d'Angoul^me. 

Easter  Beurrd. 


List  of  Pears  reported  as  succeeding  in  ten  or  more  States  or  distri^s, 
and  probably  adapted  to  others. 

Madeleine.  Beurre  Bosc. 

Dearborn's  Seedling.  Beurrd  Giffard. 

Glout  Morceau.  Sheldon. 

Onondaga.  Beurrd  Clairgeau. 

Rostiezer.  Osband's  Summer. 

Boussock.  Brandywine. 

White  Doyenne.  Howell. 
Pinneo,  or  Boston. 


The  following  varieties  are  reported  from  several  of  the  States^  but 
are  generally  regarded  as  less  valuable  than  the  preceding. 

Washington.  Heathcot. 

Beurrd  Superfin.  Golden  Beurrd  of  Bilboa. 

Oswego  Beurrd.  Grey  Doyenn^. 

Nouveau  Poiteau.  Figue  d'Alengon. 

Ananas  d'Etd.  Julienne  (Southern). 

Napoleon.  Kirtland. 

Autumn  Paradise.  Stevens'  Genesee. 

St.  Ghislain.  Andrews. 

Kingsessing.  Columbia. 


Sele6l  Lists  of  Fruits. 


445 


Beurrd  Langelier. 

St.  Michael  Archangel. 

Doyennd  d'Alen^on. 

Duchesse  d'Orleans. 

Cabot. 

Jaminette. 

Manning's  Elizabeth. 

Jalousie  de  Fontenay. 

Duchesse  de  Berri  d'Et^. 


Dumas. 

Beurrd  Hardy. 

Beurrd  d'Aremberg. 

Fulton. 

Pratt. 

Pound. 

Catillac. 

Lodge. 

Marie  Louise. 


HARDY   PEARS. 


The  following  pears  succeed  well  in  the  more  northern  parts  of  this 

country. 


Flemish  Beauty. 

Urbaniste. 

Fulton. 

BufFum. 

Onondaga. 

Sheldon. 

Beurrd  d'Anjou. 


McLaughlin. 

Winter  Nelis. 

Lawrence. 

Tyson. 

Osband's  Summer. 

Beurrd  d'Amalis. 


PEARS   FOR  THE  SOUTH. 

List  by  Wm.  N.  White,  of  Athens,  Ga.,  and  adapted  to  the  South' 
em  States. 


Bartlett. 
Seckel. 


Best  Three. 

Lawrence. 


Doyenn^  d'Et^. 

Bartlett. 

Belle  Lucrative. 


Best  Six. 


Seckel. 

St.  Michael  Archangel. 

Lawrence. 


Best  Twelve. 


Doyenn^  d'Etd. 

Beurrd  GifFard. 

Bartlett. 

Buffum. 

Belle  Lucrative. 

Seckel. 


St.  Michael  Archangel. 
Beurrd  Bosc. 
Columbia. 
Lawrence. 
Winter  Nelis. 
Josephine  de  Malines. 


446 


Sele6l  Lists  of  Fruits. 


Three  good  on  Quince. 

Louise  Bonne  of  Jersey.  Easter  Beurr^. 

Duchesse  d'Angouleme. 
For  six,  add  Glout  Morceau,  Columbia,  Beurrd  Diel. 


List  of  Fifty  Approved  Pears  ripening  in  succession. 


Doyenne  d'Et^. 

Bloodgood. 

Osband's  Summer. 

Beurrd  Giffard. 

Manning's  Elizabeth. 

Brandywine. 

Rostiezer. 

Limon. 

Tyson. 

Clapp's  Favorite. 

Bartlett. 

Boussock. 

Washington. 

Beurrd  Beaumont. 

Ananas  d'Etd. 

Belle  Lucrative. 

Buffum. 

Flemish  Beauty. 

Church. 

Pratt. 

Beurrd  Hardy. 

Seckel. 

Heathcot. 

De  Tongres. 

Louise  Bonne  of  Jersey. 

Beurrd  Superfin. 


Dix. 

Sheldon. 

Urbaniste. 

Beurr^  Kennes. 

Des  Nonnes. 

Beurre  Bosc, 

Duchesse  d'Angouleme. 

Doyenne  du  Comice. 

Conseiller  de  la  Cour. 

Beurre  Diel. 

Howell. 

Fulton. 

Beurre  d'Anjou. 

Beurre  Clairgeau. 

Dana's  Hovey. 

Josephine  de  Malines. 

Winter  Nelis. 

Lawrence. 

Glout  Morceau. 

Beurre  Langeher. 

Columbia. 

Passe  Colmar. 

Beurr^  Gris  d'Hiver. 

Doyenne  d'Alengon. 

Easter  Beurre. 


PEACHES. 
Sele^  List  of  Approved  Sorts  ripening  in  the  order  named. 


Hale's  Early. 
Serrate  Early  York. 
Early  Tillotson. 
Cole's  Early  Red. 
Early  Newington. 
Troth's  Early. 


Large  Early  York. 
George  the  Fourth. 
Grosse  Mignonne. 
Crawford's  Early. 
Brevoort. 
Nivette. 


Sele6l  Lists  of  Fndts. 


447 


Bellegarde. 
Morris  White. 
Oldmixon  Free. 


Bergen's  Yellow. 
Druid  Hill. 
Ward's  Late  Free. 


List  from  the  Reports  of  the  American  Pomological  Society,  and 
named  in  the  order  of  their  approval. 


Crawford's  Early. 
Crawford's  Late. 
Oldmixon  Free. 
Large  Early  York. 
Morris  White. 
George  the  Fourth. 
Cooledge's  Favorite. 
Early  York. 
Heath  Chng. 
Grosse  Mignonne. 
Oldmixon  Cling. 
Troth's  Early. 
Sturtevant. 
Ward's  Late  Free. 
Smock  Freestone. 
Cole's  Early  Red. 
Haine's  Early  Red. 
Lemon  Cling. 
Barnard. 
Jacques. 


Rodman's  Cling. 

Stump  the  World. 

Yellow  Rareripe. 

Bergen's  Yellow. 

Columbia. 

Druid  Hill. 

Grand  Admirable. 

Hale's  Early. 

Kenrick's  Heath. 

Late  Red  Rareripe. 

Scott's  Nonpareil. 

Tippecanoe  Cling. 

Yellow  Alberge. 

Van  Zandt's  Superb. 

Bellegarde. 

Early  Tillotson. 

Hill's  Madeira. 

Large  White  Clingstone. 

Malta. 

Royal  George. 


List  for  Southern  States^  by  Wm.  N.  White,  of  Ga, 
Best  Three. 


Early  Tillotson. 
Crawford's  Early. 


Early  Tillotson. 
Crawford's  Early. 
Stump  the  World. 


Early  Tillotson. 
Amelia. 

Crawford's  Early. 
George  the  Fourth. 
Stump  the  World. 
Crawford's  Late. 


Heath  Cling. 


Best  Six. 


Oldmixon  Cling. 
Washington  Cling. 
Heath  Cling. 


Best  Twelve. 


Chinese  Cling. 
Oldmixon  Cling. 
Washington  Cling. 
Heath  Cling. 
Nix  Late. 
Lemon  Cling. 


44^  Sele6l  Lists  jof  Fruits. 


SELECT   LIST   OF   PLUMS 

In  the  order  of  their  general  approval. 

Washington.  Prince's  Yellow  Gage. 

Coe's  Golden  Drop.  Reine  Claude  de  Bavay. 

Green  Gage.  Jefferson. 

Imperial  Gage.  Lawrence  Gage. 

Lombard.  Bradshaw. 

Smith's  Orleans.  McLaughlin. 


SELECT  LIST   OF   CHERRIES 

In  the  order  of  ripening. 

Early  Purple  Guigne.  Early  Richmond. 

Belle  d' Orleans.  Elton. 

Governor  Wood.  Black  Eagle. 

Coe's  Transparent.  Yellow  Spanish. 

Black  Tartarian.  Downer's  Late. 

Mayduke.  Belle  Magnifique. 
Rockport. 


SELECT  LIST   OF   NATIVE   GRAPES 

In  the  order  of  ripening 

Hartford  Prolific.  Diana. 

Adirondac.  Rebecca. 

Israella.  Isabella. 

Delaware.  Allen's  Hybrid, 

lona.  Maxatawney. 

Crevelling.  Catawba. 
Concord. 


Monthly   Calendar   of   Work 
In  the  Nursery y  Ore  hardy  and  Fruit-Garden. 


January. 


Tread  the  snow  about  young  trees  to  prevent  the  gnawing  of  mice. 
Rabbits  may  be  prevented  from  injuring  trees  by  rubbing  them 
with  blood,  see  p.  i86. 

Provide  surface  drainage  for  water  caused  by  thaws  or  rain. 

Hardy  young  trees  may  be  pruned  in  the  winter,  covering  large 
wounds  as  described  on  p.  92. 

Cut  grafts  and  pack  them  away,  p.  37. 

Guard  carefully  against  the  intrusions  of  cattle. 

Tree  purchasers  may  now  ascertain  where  trees  may  be  best 
obtained,  and  orders  may  be  made  out. 

Nurserymen  may  prepare  for  spring  work  by  procuring  materials 
for  packing,  p.  143. 

They  may  now  commence  root-grafting,  p.  177. 

Manure  may  be  spread  over  the  surface  about  young  trees,  to 
enrich  the  land,  and  prote6l  from  winter  cold. 

Young  orchards  should  be  accurately  registered,  p.  68. 

Grape-vines  for  early  fruiting  by  fire-heat,  now  coming  into  leaf, 
should  be  kept  at  60^  or  65^.  Pinch  upper  shoots,  and  encourage 
lower,  especially  on  vines  in  pots. 

Ffbruary. 

Follow  the  dire6lions  of  last  month,  most  of  which  apply  to  the 
present. 

Cut  off  and  destroy  all  caterpillars'  eggs  on  the  shoots  of 
orchards,  p.  145. 

Top  dress  with  manure  the  surface  of  orchards  wherever  they 
lack  vigor,  or  which  do  not  make  annual  shoots  a  foot  or  more  long. 


450  Monthly  Calendar  of  Work, 

Provide  or  make  labels,  stakes,  ladders,  etc. 

Grapes  in  early  heated  houses  will  now  begin  to  swell  their  buds, 
and  should  be  syringed  night  and  morning.  A  temperature  of  50** 
or  55°  at  night  is  enough  for  the  first  fortnight.  Thin  the  bunches, 
but  do  not  handle  the  berries. 

March. 

Finish  all  uncompleted  work  mentioned  for  two  past  months. 

Head  down  budded  trees  in  the  nursery  rows  before  the  buds 
have  begun  to  swell. 

Prune  hardy  grape-vines.  Start  grape  eyes  or  cuttings,  as  de- 
scribed on  p.  381. 

Graft  the  cherry  very  early  to  prevent  failure.  Graft  plums  nearly 
as  early. 

Plant  cherry  stones  as  soon  as  the  ground  thaws,  as  they  sprout 
early. 

Shorten  back  peach  trees,  as  described  on  p.  94. 

In  grape-houses,  grapes  under  fire  heat  will  need  constant  atten- 
Jjon,  Pinch  laterals,  thin  bunches  if  too  many,  and  give  air  and 
plenty  of  water.  In  colder  houses  (or  green-houses),  the  leaves  will 
commence  expanding,  and  should  be  syringed  daily  till  fully  out. 

April. 

Prepare  for  setting  out  trees,  p.  54. 

Shorten  back  before  the  buds  expand,  pp.  59,  81. 

Transplant  strawberries,  p.  412. 

Uncover  grapes,  raspberries,  etc.,  very  early. 

Set  out  currant,  gooseberry,  and  quince  cuttings  as  early  as  possi- 
ble, p.  29  ;  also  seedling  apples,  young  pear  trees,  etc. 

Grafting  the  cherry  and  plum  should  always  be  done  before  the 
buds  begin  to  expand. 

Plant  all  sorts  of  fruit-tree  seeds  on  the  very  commencement  of 
their  sprouting,  or  as  soon  as  the  earth  thaws.  Peach-stones  may 
be  left  later  than  others,  as  they  do  not  start  so  soon. 

Level  down  the  small  mounds  thrown  around  the  young  trees  last 
autumn,  to  prote6t  against  mice  and  winds,  and  spade  in  winter 
mulching. 

Manure  strawberries. 

Prune  old  wood  out  of  currant-bushes  and  spade  in  manure,  and 
the  size  of  the  berries  will  be  greatly  increased. 

Uncover  vines  in  cold  graperies,  and  place  them  in  position. 

Pinch  in  the  young  shoots  of  grapes  in  green-houses  towards  the 
end  of  the  month,  and  thin  bunches.  Grapes  in  hot-houses  need 
uniform  warmth  and  air. 

Nurserymen  will  commence  digging  and  packing  as  soon  as  the 
ground  is  open,  p.  140. 


Monthly  Calendar  of  Work,.  451 


May. 

Fruit-trees  may  be  still  set  out,  if  dug  early  and  kept  from  grow- 
ing in  a  cool  place,  even  if  the  leaves  are  partly  expanded,  but  the 
shoots  should  never  be  cut  back  after  the  swelling  of  the  buds. 

Keep  the  soil  clean  and  mellow  about  young  trees,  p.  70. 

Rub  all  useless  shoots  from  the  stocks  of  young  trees  in  the 
nursery  which  have  been  grafted,  or  which  were  budded  last  sum- 
mer and  headed  down.  This  should  be  done  at  the  moment  of  their 
starting,  as  removing  foliage  in  large  quantities  always  checks 
growth. 

Stake  up  crooked  trees,  p.  62. 

Mulch  young  trees  when  the  soil  cannot  be  cultivated  constantly, 
but  avoid  watering  before  the  leaves  expand,  p.  63. 

Commence  thinning  fruit  on  overbearing  trees. 

Give  air,  warmth,  and  moisture  to  vines  in  houses. 

Kill  orchard  caterpillars  by  swabbing  with  soapsuds  or  lime-wash. 

Clear  out  borers  from  apple-trees,  p.  145  ;  and  commence  the " 
destruction  of  the  curculio,  p.  153. 

June. 

Continue  the  operations  of  last  month  wherever  necessary — and 
increase  cultivation  and  destroy  weeds. 

Make  thorough  work  with  the  curculio,  p.  153.  Destroy  aphides 
as  soon  as  they  appear  by  strong  soapsuds,  p.  147,  and  the  currant 
worm  by  dusting  with  hellebore,  p.  156. 

Rub  off  early  in  the  month  all  supernumerary  shoots  on  out-door 
grape-vines,  and  on  young  fruit-trees.  Thin  berries  on  vines  in 
heated  grape-houses,  and  pinch  back  laterals  on  those  in  cold 
houses.     Keep  up  a  mild,  damp  atmosphere. 

Examine  peach-trees  and  destroy  the  peach  grub,  p.  151. 

Thin  out  fruit  on  overbearing  trees,  p.  107. 

Shorten  back  new  shoots  of  the  blackberry,  p.  437. 

Cut  off  all  the  parts  of  plum-trees  that  show  the  first  indications 
of  black-knot,  p.  160.  Destroy  caterpillars'  nests  that  have  escaped 
attention.  Give  slugs  a  dusting  of  dry  lime,  or  dash  them  off  with 
dry  sand  or  powdered  soil. 

Mulch  the  surface  of  the  earth  around  newly  transplanted  cherry 
trees. 

July. 

Continue  cultivation  to  prevent  the  growth  of  weeds  and  the 
formation  of  a  crust  on  the  soil. 

Mulch  all  young  trees  when  cultivation  cannot  be  given. 

Continue  thinning  fruit,  and  rubbing  off  supernumerary  shoots  on 
young  trees. 


452  Monthly  Calendar  of  Work, 

Pinch  off  the  shoots  of  blackberries,  as  described  in  the  chaptei 
on  this  fruit. 

Perform  the  operation  of  summer-layering  the  grape  early  in  the 
month,  p.  377. 

Transplant  strawberries,  p.  412. 

Commence  budding  all  trees  that  have  well  formed  or  matured 
buds — the  cherry  usually  first,  then  the  plum  and  pear. 

Continue  watching  for  the  peach- worm  and  apple-borer,  pp.  146, 
150,  and  cut  off  at  their  first  appearance  fire-blighted  pear-shoots, 
and  black-knot  on  the  plum. 

Secure  cherry-stones  for  planting,  by  mixing  the  washed  seeds 
with  moist  sand  before  they  have  dried,  p.  136. 

Give  a  good  supply  of  air  to  ripening  fruit  in  heated  grape-houses, 
which  will  secure  both  color  and  flavor.  Thin  the  forming  bunches 
in  cold  houses,  and  remove  defedlive  or  diseased  berries,  and  avoid 
cold  currents  of  air. 

August. 

This  month  is  chiefly  to  be  occupied  with  a  continuance  of  the 
labors  of  the  past.  Destroy  weeds  ;  keep  the  ground  mellow  about 
young  trees  ;  pinch  off"  shoots  that  are  becoming  too  long  in  young 
trees  and  blackberry  bushes ;  mulch  trees  that  are  suffering  from 
drouth,  and  transplant  strawberries  according  to  dire6lions  on 
p.  412. 

Watch  for  insefts,  especially  plant  lice,  which  often  increase 
rapidly  during  the  month.  Destroy  the  latter  with  strong  soapsuds 
or  very  strong  tobacco-water.  Keep  a  constant  eye  for  black-knot 
on  the  plum  and  fire-blight  in  the  pear,  and  instantly  cut  off"  all 
affe6led  parts. 

Continue  budding — finishing  cherry,  plum,  and  standard  pear,  and 
beginning  early  on  apples.  Mahalebs,  peaches,  and  quinces  may  be 
budded  towards  the  close  of  the  month.  Watch  budded  stocks  and 
remove  ligatures  as  soon  as  they  cut  the  bark. 

Gather  early  pears  for  house-ripening. 

September. 

Complete  the  budding  of  peaches  and  quince  stocks,  and  timely 
remove  the  ligatures.  Keep  new  strawberry  beds  entirely  free  from 
weeds,  and  unless  intended  for  increasing  the  plants,  cut  off"  the 
runners.  Prune  out  the  useless  wood  of  young  trees,  and  give  a 
good  shape  to  the  forming  heads — growth  being  now  nearly  termi- 
nated, no  check  will  be  given  to  the  tree. 

Prepare  the  ground  for  new  orchards  and  fruit-gardens,  see  pages 
54,  129. 

Top  dress  orchards,  as  circumstances  require,  according  to  the 
directions  on  p.  76. 


Monthly  Calendar  of  Work.  453 


October. 

Transplanting  may  be  commenced  during  the  present  month — see 
full  diredlions  in  the  chapter  on  this  subje6t,  p,  58. 

The  chief  remaining  work  is  gathering  fruit.  Carefully  hand-pick 
all  good  specimens,  and  avoid  rubbing  and  bruising.  Autumn  pears 
should  be  picked  a  few  days  before  maturity ;  winter  varieties  are 
to  be  left  on  the  trees  as  long  as  they  can  safely  remain  without 
danger  of  freezing.  For  a  convenient  mode  of  gathering  apples,  see 
p.  109  of  this  work.  Apples  intended  for  market  should  be  very 
carefully  handled,  never  dropped  or  bruised,  and  assorted  into  at 
least  three  qualities,  namely,  extra,  medium,  and  poor — the  latter  to 
be  used  for  culinary  purposes  and  feeding  animals.  By  this  pro- 
cess, the  selected  fruit  will  sell  for  more  than  the  whole  would 
unassorted  ;  and  the  owner  will  acquire  a  reputation  in  market  which 
will  enable  him  to  sell  at  high  prices  in  the  most  abundant  seasons. 

For  dire<?tions  in  gathering  and  keeping  grapes,  see  p.  113. 

Top  dressing  orchards  may  be  performed  any  time  during  the 
month. 

Grape-vines  in  green-houses  should  have  their  growing  shoots 
pinched  in  ;  and  vines  in  cold  houses,  as  soon  as  the  fruit  is  picked, 
should  be  thrown  open  and  exposed  to  the  air. 

November. 

Transplanting  may  be  continued  at  any  time  during  mild  weather, 
so  long  as  the  ground  remains  open  and  the  air  is  not  freezing. 
Register  in  a  book  the  name  of  every  tree  set  out,  and  this  record 
may  be  referred  to  in  future  years  when  the  labels  have  gone. 
Young  trees  in  windy  places  should  be  either  staked,  or  stiffened 
against  the  wind  by  a  mound  of  earth,  p.  62.  Mice  may  be  excluded 
from  young  trees  by  small  conical  mounds  a  foot  high,  made  smooth 
and  perfe6lly  compa6l,  carefully  excluding  turf  from  them. 

Trees  received  late  from  a  distance  may  be  heeled-in  for  spring 
planting,  as  dire6ted  on  pp.  64,  65. 

Prote6l  half  hardy  raspberries  by  bending  down  and  covering 
slightly  with  earth.  Cover  strawberry  beds  with  coarse  stiff  straw, 
or  with  cornstalks  or  evergreens.  Grape  layers  should  be  separated 
from  the  vine  and  pruned,  and  packed  away  in  moss,  or  heeled  in 
the  earth. 

Cuttings  of  quinces,  gooseberries,  and  currants  should  be  made 
and  treated  in  the  same  way.  Cut  grafts  for  spring  use,  carefully 
labelling  each  sort  and  packing  away  for  winter,  p.  ^H'  Stocks  for 
root-grafting  are  to  be  taken  up  and  packed  in  boxes  in  cellars  for 
winter  use. 

Plough  between  nursery-rows  to  carry  off  surplus  water  in  winter. 


454  Monthly  Calendar  of  Work. 


December. 

Examine  the  dire6lions  for  last  month,  and  promptly  complete  ali 
jobs  not  finished  in  season.  Finish  cutting  grafts  ;  apply  winter 
mulching  to  young  trees ;  colle6l  stakes,  tallies,  labels,  etc.,  which 
are  out  of  use,  and  tie  up  and  pack  them  away.  Examine  the 
dire6lions  for  January,  and  perform  any  work  which  may  be  in 
season. 

Grape-houses.  In  early  houses  the  vines  pruned  last  month  will 
begin  to  swell  their  buds.  Give  a  regular  and  moderate  temperature 
during  the  present  month.  Prune  vines  in  green-houses  and  cold 
houses,  and  protedl  the  latter  with  a  covering  of  leaves. 


Descriptive  List  and  Index  of  Fruits. 


[The  following  lists  contain  the  names  of  the  more  common  or  well  known  varieties  of  fruit, 
either  local  or  widely  disseminated,  with  brief  notices  of  those  not  described  in  the  body  of 
the  work.  It  will  be  understood  that  when  reference  is  made  from  one  name  to  anothei; 
the  latter  is  in  all  cases  a  synonym  of  the  former.] 


APPLES. 


Abbott,  or  Abbott's  Sweet  Medium,  round- 
ish, striped ;  of  moderate  flavor.  Winter. 
N.  H. 

Adams.  Large,  oblate,  faintly  striped ;  flesh 
greenish  white,  of  pleasant  flavor.  Union 
CO.,  Pa.     Winter. 

Adams  Pearmain.  Medium,  conical,  green- 
ish yellow  and  grey  russet ;  flesh  yellow- 
ish, aromatic.     Early  winter.     Foreign. 

Agnes.  Rather  small,  flattened,  striped ; 
spicy,  sub-acid,  good.    Late  summer.   Pa. 

Ailes,  p.  212. 

Albemarle  Pippin  of  Va.,  see  Yellow  New- 
town Pippin. 

Alexander,  p.  199. 

Alfriston.  Large,  roundish-oblong,  ribbed, 
green  ;  sub-acid,  of  moderate  quality.  Au- 
tumn.    Foreign. 

All-summer  Apple.  Rather  small,  roundish, 
greenish  white ;  flesh  white,  crisp,  plea- 
sant.    July,  August.     Pa. 

Allen's  Choice.  Medium,  roundish-oblate, 
striped  ;  coarse,  aromatic,  good.  Winter, 
Pa. 

Allum.  (Hallum,  Rockingham  Red.)  Me- 
dium, oblate,  irregular,  red;  brisk  acid. 
Long  keeper.     North  Carolina. 

American  Beauty,  or  Sterling  Beauty.  Me- 
dium, roundish,  deep  red  ;  rich,  vinous. 
Winter.     Mass. 

American  Golden  Pippin,  p.  226. 

American  Golden  Russet.  See  Bullock's 
Pippin. 

American  Pippin,  or  Grindstone.  Medium, 
roundish-oblate,  regular,  dull  red ;  very 
hard,  dry.     Long  keeper. 


American  Red  Juneating.  See  Early  Straw- 
berry. 

American  Summer  Pearmain,  p.  190. 

Angle.  Medium,  roundish,  striped ;  sweet 
September. 

Anglo-American.  Medium,  roundish-conic, 
striped  ;  sweet,  aromatic,  very  good.  Late 
summer.     Canada  West. 

Api.     See  Lady- Apple. 

Arbroath  Pippin.     See  Oslin. 

Aromatic  Carolina,  p.  190. 

Ashland.  Medium,  roundish-oblate,  striped 
dull  red ;  mild  sub-acid.     Early  winter. 

Ashmore,  or  Red  or  Striped  Ashmore.  Ra- 
ther large,  roundish-oblate,  red;  crisp, 
sub-acid.  Autumn.  Showy — market. 
Ohio  Valley. 

August  Apple.     See  Early  Pennock. 

Augustine.  Large,  roundish-conic,  striped ; 
sweet,  dry.     August. 

Aunt's  Apple.  Rather  large,  roundish, 
striped;  sub-acid,  musky,  good.  Early 
winter. 

Aunt  Hannah,  p.  224. 

Autumn  Bough,  p.  198. 

Autumn  Pearmain,  or  Winter  Pearmain. 
Rather  small,  roundish-oblong,  dull  red, 
stripes  small ;  crisp,  dry,  rich,  and  high 
flavored.     Autumn  and  early  winter. 

Autumn  Pippin.  Rather  large,  oblong- 
conic,  with  a  brownish  cheek ;  pleasant, 
sub-acid.     Early  winter. 

Autumn  Seek-no-further.  Medium,  round- 
ish, green,  faintly  striped;  juicy,  tender, 
sub-acid,  very  good.     0(5tober. 

Autumn  Strawberry,  p.  203. 


456 


Descriptive  List  and  Index — Apples. 


Autumn  Sweet  Bough,  p.  198. 

Autumnal  Swaar,  p.  197. 

Averill.     Rather    large,     conic,     irregular, 

ribbed,  striped  ;  pleasant,  sub-acid.     Long 

keeper.    Conn. 

Bachelor,  p.  199.  * 

Baer,  p.  212. 

Bagby  Russet,  or  Egyptian  Russet  Me- 
dium, slightly  conic,  light  russet  on  yel- 
low :  tender,  fine-grained,  juicy,  sub-acid, 
aromatic,  rich,  excellent.  Winter.  111. 
Plort.  Soc. 

Bailey's  Golden.  Large,  oblong,  yellowish, 
slightly  russeted;  flesh  white,  pleasant, 
sub-acid.     Winter.     Maine. 

Bailey's  Spice,  p.  206, 

Bailey  Sweet,  p.  209. 

Baker's  Sweet,  or  Winter  Golden  Sweet. 
Medium,  roundish,  rich  yellow;  rather 
coarse,  rich.     Early  winter.     Conn. 

Baldwin,  p.  212. 

Baltimore  Pippin.     See  Fallawater. 

Barbour.  Medium,  roundish-oblate,  striped, 
pleasant,  very  good.     Pa. 

Barrett.  Rather  large,  conical,  striped  red 
on  yellow;  pleasant,  aromatic,  nearly 
sweet.     Winter.     Conn. 

Bars.  Rather  large,  roundish,  pale  yellow, 
marbled  red ;  mild,  pleasant,  rich.  Late 
summer.     Rhode  Island. 

Bean  Sweet.  Medium,  oblong-ovate,  white, 
handsome  ;  crisp,  juicy — baking.  Autumn 
and  winter.     Little  known. 

Beauty  of  Kent,  p  199. 

Beauty  of  the  West.  Large,  roundish,  regu- 
lar, striped ;  sweet,  pleasant,  of  moderate 
flavor.     Autumn. 

Bedfordshire  Foundling,  Large,  roundish, 
green ;  pleasant,  acid — cooking.  Autumn 
and  winter.     English. 

Beef  Steak  or  Garden  Apple.  Medium, 
oblate,  somewhat  oval,  striped;  mild, 
pleasant,  sub-acid.     Autumn.     Mass. 

Belden  Sweet.  Rather  small,  conic,  angular, 
yellow  with  a  blush  ;  flesh  white,  pleasant, 
aromatic.     Winter.     Conn. 

Belle  et  Bonne,  p.  224. 

Belle- Fleur.     See  Bellflower. 

Belle-Fleur  Rouge,  or  Red  Bellflower. 
Large,  oblong-conical,  striped ;  of  mode- 
rate or  poor  flavor.     Winter. 

Bellflower.  See  White  and  Yellow  Bell- 
flower. 

Bell's  Early.     See  Sops  of  Wine. 


Bell's  Scarlet  Pearmain.  See  Scarlet  Pear- 
main. 

Belmont,  p.  224. 

Belzer.  Medium,  striped  red  on  greenish 
yellow;  flesh  white,  sub-acid.  August. 
Ohio. 

Ben,     See  Eustis. 

Ben  Davis,  p.  212.  *   • 

Benoni,  p.  190. 

Bentley's  Sweet,  p.  209. 

Berry,  or  Red  Hazel.     See  Nickajack. 

Bethlehemite,  p.  213. 

Betsey's  Fancy.  Rather  small,  oblate,  yel- 
low, shaded  dull  red ;  mild  sub-acid. 
Winter. 

Better  than  Good,  or  Juicy  Bite.  Mediiunt 
oblate,  pale  yellow;  tender,  mild,  sub- 
acid.    Early  winter.     Pa. 

Bevan,  or  Bevan's  Favorite.  Medium, 
roundish  oblate,  striped  red  and  yellow; 
flesh  firm,  sub-acid.    Late  summer.     N.  J. 

Billy's  Pippin.  Large,  round  ovate,  red  on 
yellow;  sub-acid,  rich,  very  good.  Au- 
tumn. 

Black  Coal.  Rather  large,  roundish,  irregu- 
lar, dark  red  with  white  dots ;  flesh  white, 
a  little  stained,  rather  acid.  Early  winter. 
Western. 

Black  Detroit,  p.  215. 

Black  Gilliflower,  p.  213. 

Black  Lady  Apple,  resembles  the  Lady 
Apple  in  size  and  form,  but  is  nearly 
black  and  has  a  poor  flavor. 

Black  Oxford.  Below  medium,  roundish 
oblate,  dark  red  ;  flesh  compadt,  not  juicy, 
mild  sub-acid  Valued  as  a  good  bearer 
and  keeper.    Maine. 

Black's  Annette.  Small,  roundish,  dark 
red.    Autumn.     Kentucky. 

Blake.  Rather  large,  roundish,  greenish 
yellow ;  crisp,  juicy,  good.  0<5l.  to  Jan. 
Maine. 

Blakely.  Large,  oblate,  regular,  yellow 
with  a  sunny  cheek  ;  flesh  mild  sub-acid, 
pleasant.     Winter.     Vt. 

Bledsoe,  or  Bledsoe  Pippin.  Very  large, 
oblate,  regular,  somewhat  conic,  striped ; 
flesh  white,  fine  grained,  pleasant,  sub- 
acid.    Winter.     Ky. 

Blenheim  Orange  or  Blenheim  Pippin. 
Medium,  roundish,  striped  dull  red  ;  flesh 
yellow,  breaking,  sweet,  flavor  moderate. 
Autumn.     English. 

Blockley.  Rather  large,  roundish  oblate, 
ribbed,  yellow ;   flesh  yellowish,  compact. 


Descriptive  List  and  Index — Apples. 


457 


Blood.  Medium,  roundish,  ribbed,  striped 
dull  red ;  breaking,  mild,  good.  Winter. 
Ohio. 

131ue' Pearmain,  p.  213. 

Blue  Sweet.  Medium,  roundish,  slightly 
conical,  striped  dull  red  ;  flesh  white,  fine, 
not  juicy.     A  long  keeper.     Mass. 

Blush  Jvme,  see  Carolina  Red  June. 

Boalsburg.  Large,  oblong,  slightly  conical, 
striped;  flesh  yellow,  with  a  very  good 
refreshing  flavor.     Winter.     Pa. 

Boas.  Medium,  roundish,  oblate,  striped  ; 
good     Late  winter.     Pa. 

Bohannan.  Medium,  roundish,  slightly  conic 
and  flattened  ;  yellow  with  red  cheek ;  ten- 
der, juicy,  sub-acid,  of  moderate  flavor. 
July  and  August.  South-western.  Popu- 
lar. 

Bonum,  p.  199. 

Borovitsky.  Medium,  roundish,  striped ; 
firm,  sub-acid.     August.     Russian. 

Borsdorif.  Small,  roundish  oval,  yellow 
with  a  red  cheek;  flesh  firm,  crisp,  rich, 
brisk,  perfumed.     Early  winter.     German. 

Boston  Russet.     See  Roxbury  Russet. 

Bough.     See  Sweet  Bough. 

Bourassa.  Medium,  roundish  conic,  rich 
orange  russet,  tender,  aromatic,  good. 
Early  winter. 

Bowker.  Medium,  roundish  oblate,  yellow 
and  crimson ;  tender,  sub-acid  Au- 
tumn. 

Bowling's  Sweet.  Medium,  roundish,  dull 
red,  rich,  sweet.  October  to  January. 
Va. 

Boxford.  Medium,  oblate,  striped,  not  juicy 
nor  high  flavored.     Autumn. 

Brabant  Bellflower.  Large,  roundish  ob- 
long, striped;  rich,  sub-acid.  Late  au- 
tumn.    Holland. 

Brenneman.  Medium,  striped  ;  flesh  white, 
sub-acid — cooking.     Late  summer.     Pa. 

Brewer.  Very  large,  roundish,  yellow  ;  flesh 
yellowish,  pleasant,  sub-acid.  Autumn. 
Mass. 

Briggs'  Auburn.  Large,  oblate,  light  yellow, 
sub-acid.     September,  October.     Me. 

Brittle  Sweet.  Rather  large,  roundish  ; 
crisp,  sweet,  very  good.     Autumn. 

Broad  well,  p.  211. 

Brookes'  Pippin,  p.  224. 

Buchanan's  Pippin.  Medium,  oblate  yel- 
low, shaded  maroon  ;  flesh  greenish ;  crisp, 
refreshing,  sub-acid.     Late  winter.     Ohio*. 

Buck  Meadow.    Above  medium,  roundish, 


streaked  ;  sub-acid,  rather  rich.  Winter. 
Conn. 

Buckingham,  p.  199, 

Bucks  County  Pippin.  Large,  roundish, 
slightly  oblate  and  oblique,  greenish  yel- 
low ;  firm,  slightly  sub-acid.     Pa. 

Buff,  p.  213. 

Buffington's  Early.  Rather  small,  oblate, 
light  yellow ;  fine,  sub-acid,  excellent, 
Summer.     A  poor  bearer. 

Bullet,  p.  213. 

Bullock's  Pippin,  p.  225. 

Bumhap  Greening.  Medium,  roundish, 
greenish  yellow;  crisp,  sub-acid  Early 
winter.     Vt. 

Burr's  Winter  Sweet.  Medium,  oblate, 
striped ;  aromatic.     Winter.     Mass. 

Bush.  Rather  large,  oblate,  greenish  yel- 
low ;  pleasant.     September.     Pa. 

Butter.  Rather  large,  roundish  oblong, 
yellow,  fair;  sweet,  rich — cooking.  Au- 
tumn.    Pa. 

Cain,  or  Cane.     See  Kane. 

Calet's  Sweet.  Large,  roundish,  yellow: 
sweet,  rich.  November  to  January. 
N.  H. 

Callasaga.     See  Cullasaga. 

Camak's  Sweet,  p.  211. 

Campfield,  or  Newark  Sweeting.  Medium, 
roundish  oblate,  smooth,  striped;  firm, 
not  juicy ;  rich,  sweet.  Keeps  long. 
N.J. 

Canada  Reinette,  p.  225. 

Cann,  or  Sweet  Cann.  Large,  conic,  green- 
ish, dull  cheek ;  sweet,  pleasant.    Winter. 

Cannahan's  Favorite,  p.  214. 

Cannon  Pearmain,  p.  214. 

Capron's  Pleasant,  p.  206. 

Carnation,  p.  199. 

Carolina  Red  June,  p.  190. 

Carolina  Spice.     See  NIckajack. 

Carolina  Winter  Queen,  p.  214. 

Caroline.  Medium,  obfate,  ribbed,  maroon, 
mild  sub-acid.     Winter.     N.  J. 

Carter,  p.  214. 

Carter  of  Virginia.  Medium,  yellowish, 
tender,  juicy,  pleasant. 

Carthouse,  p.  214. 

Cash  Sweet.  Medium,  oblate,  conic,  whi- 
tish ;  flesh  sweet,  dry.     September. 

Cat-head.  Very  large,  round,  pale  green, 
sub-acid.  Valueless  except  for  cooking. 
Autumn.     Foreign. 

Cat-head  Greening.     See  Cat-head. 


20 


458 


Descriptive  List  and  Index — Apples. 


Cat-head  Sweet.  Large,  roundish  conic, 
greenish  yellow ;  sweet,  not  rich.    October. 

Catline.  Small,  oblate,  striped ;  rich,  sweet. 
Autumn.     Del. 

Catooga.  Quite  large,  irregular,  yellow  ; 
sub-acid.    Winter.     Southern. 

Cat  Pippin.  Rather  large,  greenish  ;  sub- 
acid.    Winter.     Western  Pa 

Cattail  Apple.     See  Meyer's  Nonpareil. 

Cayuga  Red  Streak.     See  Twenty  Ounce. 

Caywood.  Medium,  oblate,  bright  yellow ; 
firm,  not  juicy,  nor  rich.  Keeps  into 
summer.    Ulster  co.,  N.  Y. 

Challenge.  Large,  oblate,  deep  yellow  ; 
crisp,  tender,  sweet;  good  through 
winter.     Great  bearer.     Ohio. 

Champlain.     See  Summer  Pippin. 

Chandler,  p.  214. 

Charles  Apple.     See  Male  Carle. 

Cheeseborough  Russet.  Large,  conical, 
greenish  russet;  sub-acid,  dry,  of  little 
value.    Autumn. 

Chenango  Strawberry,  p.  199. 

Chester.  Medium,  oblate,  whitish  yellow, 
carmine  dots;  crisp,  tender,  sub-acid, 
good.     Early  winter.     Pa. 

Chief  Good.  Rather  large,  roundish,  red  on 
light  yellow;  flesh  white,  sub-acid,  aro- 
matic.    September,  October.     Ky. 

Churchill  Greening.  Large,  oblate  conic, 
ribbed,  dull  red  on  yellowish  green ;  rich, 
vmous.     Winter. 

Claremont  Pippin.     See  Easter  Pippin. 

Clarke's  Pearmain,  p.  225. 

Clyde  Beauty,  or  Mackie's  Clyde  Beauty. 
Large,  roundish  conic,  greenish  with  a 
red  cheek  ;  tender,  juicy,  sub-acid.  Late 
autumn.     Productive,  valuable,  new. 

Cocklin's  Favorite.  Small,  roundish,  flat- 
tened at  ends,  good.     Pa. 

Cogswell  Pearmain,  p.  214. 

Cole,  or  Scarlet  Perfume.  Large,  roundish 
conic,  crimson;  quality  moderate.  Sum- 
mer.    English. 

Cole's  Quince,  p.  194. 

Colvert.  Large,  oblate,  striped;  sub-acid, 
quality  moderate— culinary.  Autumn. 
Succeeds  well  north-west. 

Conant's  Sweeting.  Medium,  light  yellow, 
good,  productive. 

Connecticut  Seek-no-further.  See  Westfield 
ditto. 

Connett's  Sweet.  Large,  roundish  oblate, 
dark  red  on  rich  yellow ;  sweet,  very  good. 
December  to  March. 


Conway.  Medium,  oblate,  greenish  yellow ; 
crisp,  rich,  aromatic.  January  to  February. 

Cooper,  p.  199. 

Cooper's  Early  White.  Medium,  roundish, 
pale  yellow;  crisp,  sprightly.  Autumn. 
Western. 

Cooper's  Red,  Cooper's  Market,  or  Cooper's 
Redling,  p.  214. 

Cornell's  Fancy,  or  Cornell's  Favorite,  p. 
200. 

Cornish  Aromatic.  Medium,  roundish, 
ribbed,  red ;  rich  sub-acid,  aromatic  Au- 
tumn.    English. 

Cornish  Gilliflower,  or  Red  Gilliflower. 
Rather  large,  conic,  ribbed  ;  dull  stripes  ; 
flesh  yellow,  firm,  very  rich,  aromatic 
Winter.     English.     A  poor  bearer. 

Cos  or  Caas.  Large,  roundish  conic,  one- 
sided, striped  ;  mild,  agreeable.  Winter. 
Kingston,  N.  Y. 

Cour  Pendu  Plat.  Medium,  oblate,  regular, 
deep  red;  rich,  brisk  sub-acid.  Early 
winter,     French. 

Court  of  Wick.  Small,  roundish  ovate, 
approaching  oblate,  greenish  yellow  and 
orange;  crisp,  juicy,  rich — fails  here. 
Autumn.     English. 

Cracking,  p.  205. 

Cranberry  Pippin.  Medium,  oblate,  with  a 
handsome  scarlet  cheek  ;  sub-acid,  poor — ■ 
cooking.     Productive.     Autumn.     N.Y. 

Crimson  Pippin.     See  Black  Detroit. 

Cullasaga,  p.  214. 

Gulp.  Medium,  conic,  ribbed,  irregular, 
yellow  with  a  blush  ;  firm,  vinous.  Win- 
ter.    Ohio. 

Cumberland,  or  Cumberland  Seedling. 
Large,  roundish,  oblate  ;  flesh  white,  sub- 
acid— market.     Pa. 

Cumberland  Spice,  p.  226. 

Curtis  Sweet.  Large,  oval,  ribbed,  striped 
red  on  pale  yellow ;  tender  and  pleasant. 
August  to  October. 

Dan  vers  Winter  Sweet,  p.  211. 

Darlington  Russet.     Medium,  roundish;  of 

moderate  quality.     A  good  keeper.     Ohio. 
Davis.      Small,  oblong,  flattened,  crimson; 

crisp,  sub-acid.     Good  keeper.     Mich. 
De  Bretagne.     See  Canada  Relnette. 
Delight.     Medium,  roundish   oblate,  russet 

and  crimson  ;     flesh  firm,   nearly   sweet, 

very  good.     Winter.     Southern  Ohio. 
D'Espagne.       See    White    Spanish     Rei* 

nette. 


Descriptive  List  and  Index — Apples. 


459 


Derrick's  Graft.     See  Richard's  Graft. 

Derry  Nonsuch.  Rather  large,  oblong, 
conic,  angular,  striped ;  sub-acid,  agree- 
able.    Winter.     N.  H. 

Detroit,  p.  215. 

Devonshire  Quarrenden.  Medium,  round- 
ish oblate,  crimson  ;  crisp,  sub-acid.  Late 
summer.     English. 

De  Witt.     See  Dodtor. 

Dickson's  Emperor.  Large,  irregular,  red  ; 
good.     Winter.     Scotch 

Dillingham.  Medium,  roundish  conic, 
greenish  yellow;  sweet.  Early  winter. 
Sandusky,  Ohio. 

Disharoon,  p.  205. 

Dodor,  p.  200. 

Domine,  p.  215. 

Douse,  or  Dows.     See  Hawley. 

Downing's  Paragon.  Rather  large,  oblong, 
oval,  light  yellow ;  sweet,  aromatic.  Au- 
tumn     Illinois. 

Downton  Pippin.  Small,  roundish  oblate, 
yellow ;  rich,  sub-acid.  Autumn.  Eng- 
lish. 

Drap  d'Or,  p.  205. 

Duchess  of  Oldenburgh,  p.  200. 

Duckett,  p.  205. 

Dutch  Codlin.  Large,  roundish  oblong, 
irregular,  yellow ;  sub-acid — cooking.  Au- 
gust to  September. 

Dutch  Mignonne,  p.  215. 

Dyer,  p.  205. 

Early  Crofton.     See  Irish  Peach. 

Early  French  Reinette.  See  Early  Har- 
vest. 

Early  Harvest,  p.  195. 

Early  Joe,  p.  190. 

Early  Long  Stem.  Small,  oblong  conic, 
greenish  yellow ;  sub-acid,  aromatic.  Au- 
gust. 

Early  May.    See  White  Juneating. 

Early  Pennock,  p.  191. 

Early  Red  Juneating.  See  Early  Red  Mar- 
garet 

Early  Red  Margaret,  p.  191. 

Early  Spice.     See  Early  Long  Stem. 

Early  Strawberry,  p.  191. 

Early  Summer  Pearmain.  See  American 
Summer  Pearmain. 

Early  Summer  Pippin.     See  Drap  d'Or. 

Early  Sweet.  Medium,  roundish,  oblique, 
yellow  ;  tender,  sweet,  very  good.  July 
and  August.     Ohio. 

Early  Sweet  Bough,  p.  190. 


Easter  Pippin.  Medium,  green  ;  firm,  dry 
sub-acid,  good.     Keeps  two  years. 

Edgerly  Sweet.     See  Bailey's  Sweet. 

Edwards.     See  Nickajack. 

Egg-Top.  Medium,  oblong  oval,  striped, 
handsome  ;  sub-acid,  of  moderate  quality. 
Autumn. 

Eighteen  Ounce.     See  Twenty  Ounce. 

Ellis.  Small,  roundish,  greenish  yellow  ; 
firm,  pleasant — long  keeper.     Conn. 

Elton  Pippin.     See  Downton  Pippin. 

Emperor  Alexander.     See  Alexander. 

Enfield  Pearmain.  Rather  small,  round, 
deep  red  ;  mild,  rich.     Early  winter. 

English  Codlin.  Rather  large,  oblong  conic, 
yellow,  sub-acid— cooking.  Summer  and 
Autumn. 

English  Golden  Pippin.  Small,  roundish, 
yellow ;  flesh  yellow,  with  a  rich,  sub-acid 
flavor.     Winter.     English. 

English  Nonsuch.     See  Nonsuch. 

English  Red  Streak.     See  Red  Streak. 

English  Russet,  p.  226. 

English  Sweeting.  See  Ramsdell's  Sweeting. 

English  Vandervere.     See  Smokehouse. 

Episcopal.     See  Fall  Pippin. 

Epsis  Sweet.     See  Danvers  Sweet. 

Epsy.  Small,  long  conic,  deep  red ;  sweet, 
rich,  handsome — produdlive.  Early  win- 
ter.   Vt. 

Equineteley,  p.  226. 

Ernst's  Pippin,  p.  205. 

Esopus  Spitzenburgh,  p.  222. 

Esten,  p.  205. 

Excel.  Large,  oblate,  ribbed,  red  on  yel- 
low; rich,  sub-acid.     Winter.     Conn. 

Eve.     See  Early  Red  Margaret. 

Evening  Party,  p.  215. 

Ewalt.  Medium,  flattened,  greenish  yellow, 
and  a  red  cheek ;  tender,  pleasant,  per- 
fumed, very  good.     April.     Pa. 

Eustis,  p.  215. 

Exquisite.  Below  medium,  oblate,  striped ; 
juicy,  rich,  pleasant.     Autumn.      Illinois. 

Fairbanks.  Medium,  oblate  conic,  striped ; 
rich.     Autumn.     Maine. 

Fall  Bough.     See  Autumn  Bough. 

Fall  or  Summer  Cheese.  Resembles  Win- 
ter Cheese,  but  earlier.    Va. 

Fall  Harvey,  p.  207. 

Fall  Jenneting.  Rather  large,  oblate,  green- 
ish yellov/:  sub-acid,  pleasant — cooking. 
November.    A  great  bearer. 

Fall  Orange,  p.  207. 


460 


Descriptive  List  and  Index — Apples. 


Fall  Pearmain.  Medium,  roundish  conic, 
striped  ;  rich  sub-acid.     Autumn.     Ct. 

Fall  Pippin,  p.  207. 

Fall  Queen  of  Ky.,  see  Buckingham. 

Fall  Seek-no-further,  p.  201. 

Fall  Wine,  p.  201. 

Fallawater,  p.  226. 

Fameuse,  p.  201. 

Farley's  Red.  Oblong  oval,  striped;  firm, 
pleasant.     Winter.     Ky. 

Father  Abraham.  Small,  flat,  red ;  flesh 
white,  pleasant.     Keeps  well.    Va.  and  Ky. 

Fay's  Russet.  Rather  small,  conic,  yellow 
russet  and  red;  flesh  white,  pleasant, 
sub-acid.     Spring.     Vt. 

Fenley.  Large,  oblate,  irregular,  yellowish 
white ;  very  good.     September.      Ky. 

Fenouillet  Gris.  Small,  roundish,  yellow 
and  russet ;  firm,  rich,  perfumed.  Winter. 
Foreign. 

Fenouillet  Rouge.  Small,  roundish,  rough, 
brownish  red ;  firm.     Autumn.     Foreign. 

Ferdinand.  Large,  oblate,  irregular,  green- 
ish yellow.     Winter.     S.  C. 

Ferris.     See  L.  I.  Seek-no-further. 

Fisk's  Seedling.  Medium,  oblate,  oblique, 
deep  red ;  flesh  greenish  white,  tender, 
rich.    Autumn.     N.  H. 

Flat  Pippin.     See  Pittsburgh  Pippin. 

Fleiner.  Medium,  oblong,  yellow ;  sub-acid, 
of  moderate  quality.  A  great  bearer. 
Autumn.     Foreign. 

Flower  of  Kent.  Large,  roundish  conic, 
red  and  yellow,  sub-acid — cooking.  Late 
autumn.     English. 

Flushing  Seek-no-further.  See  Green 
Seek-no-further. 

Flushing  Spitzenburgh,  p.  215. 

Food  Apple.  Large,  roundish,  yellow ;  rich, 
rather  acid.     Autumn.     N.  Y. 

Formosa  Pippin.     See  Ribston  Pippin. 

Fort  Miami.  Medium  or  large,  roundish 
oblong,  ribbed ;  brownish  and  russeted  ; 
sub-acid,  spicy.  Winter,  Ohio.  Little 
known. 

Foster,  p.  189. 

Foundling,  p.  191 ;  Fourth  of  July,  p.  191. 

Franklin  Golden  Pippin.  Medium,  oval, 
regular,  deep  yellow;  rich,  aromatic. 
Autumn. 

French  Pippin.  Rather  large,  oblate,  some- 
times oblique,  yellow;  tender,  rich,  sub- 
acid, very  good.  Late  autumn.  N.  J. 
The  slender  branches  of  the  Newark  Pip- 
pin distinguish  it  fi-om  this  variety. 


French's  Sweet.  Large,  round  ovate,  green- 
ish  yellow;  firm,  perfumed,  very  good. 
Late  autumn.     Mass. 

Fronclin.  Medium,  round,  bright  red; 
rather  acid.    Great  bearer.    Pa. 

Fulton,  p.  226. 

Gabriel,  p.  202. 

Garden  Apple.     See  Beefsteak. 

Garden  Royal,  p.  192. 

Garden  Sweet.  Medium,  oblong,  yellow; 
juicy,  tender,  sweet,  good.  September^ 
October.     Hardy  and  productive. 

Garretson's  Early,  p.  195. 

Gate.     See  Belmont. 

Giles.     Medium,  conic,  dark  red.    Ct. 

Gillett's  Seedling.     See  Rome  Beauty. 

Gilpin,  p.  214. 

Gipson's  Kentucky  Seedling.  Rather  small, 
round  ovate,  dark  red  and  greenish  yel- 
low ;  sub-acid— produdlive.  Long  keeper. 
Ky. 

Gloria  Mundi.     See  Monstrous  Pippin. 

Glory  of  York.     See  Ribston  Pippin. 

Gloucester  Cheese.     See  Fall  Cheese. 

Gloucester  Pearmain.  See  Clarke's  Pear- 
main. 

Gloucester  White.  Medium,  roundish  ob- 
late ;  yellow,  rich,  aromatic  Autumn. 
Va. 

Goble  Russet.  Medium,  oblong,  russet* 
reddened  ;  dry,  sweet.     Autumn. 

Golden  Ball,  p.  226. 

Golden  Goss.  Round  oblate,  ribbed,  yel- 
low; good. 

Golden  Harvey.  Small,  roundish,  rough, 
russety  orange ;  rich,  sab-acid.  Winter. 
English. 

Golden  Pippin.  See  English  Golden  Pip- 
pin. 

Golden  Pippin  of  Westchester  Co.,  p.  226. 

Golden  Pearmain.      See  Clarke's  Pearmain. 

Golden  Reinette.  Small,  roundish,  regular, 
yellow  and  orange  striped ;  rich,  mild 
sub-acid.     Late  autumn.     English. 

Golden  Russet  of  New  York,  p.  227. 

Golden  Spice.     See  Dyer. 

Golden  Sweet,  p.  189. 

Grandfather.  Large,  roundish,  oblate  conic, 
striped  and  whitish;  pleasant,  sub-acid. 
Autumn. 

Granniwinkle.  Medium,  roundish  oblong, 
red  ;  sweet— for  cider  only.  Autumn.  N.J 

Granny  Earl.  Small,  roundish  oval,  green 
ish,  striped.     Early  winter. 


Descriptive  List  and  Index — Apples. 


461 


Grand  Sachem.     See  Black  Detroit. 

Granite  Beauty,  p.  215. 

Grape  Vine.     See  Camak's  Sweet. 

Gravenstein,  p.  202. 

Greasy  Pippin.     See  Lowell. 

Green  Cheese.     See  Winter  Cheese. 

Green's  Choice.  Medium,  roundish  conic, 
striped;  nearly  sweet  Late  summer. 
Pa. 

Green  Domine.  Medium,  oblate,  dull  red ; 
firm,  pleasant.      Early  winter. 

Greenskin.  Medium,  oblate,  greenish  yel- 
low ;  tender,  rich.  Early  winter.  Southern 
and  Western. 

Green  Mountain  Pippin,  ofGa.  See  Vir- 
ginia Greening. 

Green  Newtown  Pippin,  p.  228. 

Green  Seek-no-further,  p.  227. 

Green  Sweet,  p.  211. 

Green  Winter  Pippin.  See  Newtown  Pip- 
pin. 

Green  Vandevere.     See  Vandevere. 

Gregson.     See  Catline. 

Grey  Apple.     See  Pomme  Grise. 

Greyhouse  (Hoop,  of  S.  W.).  Medium, 
roundish,  dull  red  ;  firm,  dry— for  cider. 
Winter. 

Grey  Pippin.     See  Buel's  Favorite. 

Grey  Vandevere.     See  Vandevere. 

Grimes'  Golden  Pippin,  p.  227. 

Grindstone.     See  American  Pippin. 

Groton.     See  Foundling. 

Gully.  Rather  small,  white  with  a  blush. 
Pa. 

Hague  Pippin.  Large,  conical,  striped 
deep  red,  handsome.  January.  West- 
em. 

Hain.  Large,  roundish  oblong,  striped; 
sweet,  aromatic.  Winter.  Berks  co., 
Pa. 

Hall,  p.  215. 

Hall's  Red.     See  Hall. 

Hallum.     See  Allum. 

Harmony.     See  Early  Pennock. 

Harnish.  Medium,  oblong  oval,  dark  red ; 
compact,  rather  dry,  sweet.  Autumn. 
Pa. 

Harrlgan.     See  Milam. 

Harris.  Large,  oblate,  yellow  ;  coarse, 
pleasant,  sub-acid.  Early  autumn.  For 
cooking.     N.  C. 

Harrison.  Medium,  roundish  oblong,  yel- 
low, dry,  tough,  rich — for  cider.     N.  J. 

Hartford  Sweeting,  p.  209. 


Haskell  Sweet,  p.  198. 

Hawley,  p.  207. 

Hawthornden.  Rather  large,  oblate,  regu- 
lar, pale  yellow;  pleasant,  sub-acid — for 
cooking.     Great  bearer.     Autumn. 

Hay's  Winter.     See  Wine. 

Heart's  Pippin.  Medium,  roundish,  yellow, 
tender,  acid — cooking.     November. 

Hector.  Large,  oblong  conic,  striped ;  plea 
sant,  very  good.     Winter.     Pa. 

Heicke's  Winter  Sweet.    See  London  Sweet. 

Helen's  Favorite.  Medium,  roundish,  dark 
red  ;  flesh  white,  good.     Winter.     Ohio. 

Henrick  Sweet.  Medium,  conic  oblate, 
red  ;  sweet,  not  rich.     Winter. 

Henry.  Large,  oblong  conic,  yellow ;  rich, 
pleasant.     Late  autumn.     Vt. 

Henwood  Seedling.  Large,  oblong  oval, 
greenish  yellow ;  good.  January.  West- 
ern. 

Hepler.  Medium,  oblate  conic,  light  yellow 
shaded  dull  red  ;  not  rich  or  juicy,  sub- 
acid.    Winter.     Pa. 

Herefordshire  Pearmain,  p.  216. 

Herman.  Medium,  oblong  conic,  striped  ; 
flesh  greenish,  sub-acid,  very  good.  Win- 
ter.    Pa. 

Hess,  p.  216. 

Hewitt's  Sweet.  Large,  oblate,  yellow  and 
red;  sweet.     Autumn. 

Higby's  Sweet,  p.  211. 

Highlander.  Medium,  oblate,  slightly  conic, 
green,  striped  with  red;  pleasant.  Au- 
tumn.    Vt. 

Hightop  Sweet,  p.  189. 

Hill's  Favorite.  Medium,  roundish,  red; 
compact,  sub-acid,  aromatic.  Autimin. 
Mass. 

Hilton.  Large,  roundish,  yellowish  green : 
sub-acid — cooking.     Autumn.     N.  Y. 

Hinckman.     See  Newark  King. 

Hoary  Morning.  Large,  oblate  conic, 
striped  ;  sub-acid — cooking.  Autumn. 
English. 

Hockett's  Sweet,  p.  209. 

Hocking,  p.  192. 

Hog  Lsland  Sweet.  Medium,  oblate,  fine 
red ;  sweet,  rich,  very  good.  Autumn. 
Productive.     N.  Y. 

Holden  Pippin.     See  Fall  Orange. 

HoUaday's  Seedling.  Medium,  oblate,  yel- 
low ;  rich,  aromatic.    Winter.     Va. 

Holland's  Red  Winter.     See  Winesap. 

Holland  Pippin,  p.  206. 

Hollow  Core  Pippin     See  Ortley. 


462 


Descriptive  List  and  Index — Apples, 


Hoilow  Crown,  p.  216. 

Holman.     Large,  roundish  conic,  splashed 

red,  sub-acid,  good.     Early  winter.     N.  C. 
Homony.     Large,  ovate  conic,  striped ;  sub- 
acid, rich,  aromatic.     July.     Ky. 
Honey  Greening,  p.  211. 
Hooker.      Medium,    conic,     striped;    flesh 

greenish ;  sub-acid.     December.    Conn. 
Hoover.      Large,    roundish,   rich    crimson 

with     large    whitish    dots;    brisk     acid. 

Early  winter.     S.  C. 
Horse,  p,  195. 

Horse  Block.     See  Manomet  Sweet. 
Housom's  Red.      Large,  oblong,   striped ; 

tender,  aromatic,  very  good.     October  to 

February.    Pa. 
Howe's  Russet.    Closely  resembles  Roxbury 

Russet     Mass. 
Hubbardston  Nonsuch,  p.  216. 
Hubbardston    Pippin.       Large,     roundish, 

variable,  striped  ;  crisp,  pleasant,  sub-acid. 

Winter.     N.  H. 
Hughes,  p.  227. 
Hunge,  p.  206. 
Hunter.     Medium,  roundish  conic,   striped 

bright  red  ;  flesh  white.     October.     Pa. 
Hunt's  Russet.      Small,  conic,  russet  and 

dull  red  ;  fine,  sub-acid.     Winter.     Mass. 
Hurlbut,  p.  202. 
Hyde's  Sweet.     See  Wood's  Sweet. 

Indian  Queen.    See  Early  Pennock. 

Indiana  Favorite,  p.  217. 

Indiana  Jannetting.    See  Rawles*  Janet. 

lola,  see  Equinetely. 

Irish    Peach  Apple.       Medium,   roundish, 

striped,   brownish  red ;    flavor  tolerable. 

August. 

Jabe.  Medium,  flattened,  yellow,  with  a 
red  cheek ;  tender,  juicy,  melting,  rich. 
Hardy  and  produdlive.  September  to 
November. 

Jabez  Sweet.  Medium,  roundish,  dull  red  ; 
sweet.     Winter.     Conn. 

Jackson.  Medium,  roundish,  greenish  yel- 
low ;  aromatic,  very  good.     Winter.    Pa. 

Jackson  Red.     See  Nickajack. 

James  River.     See  Limber  Twig. 

Jefferson.  Rather  large,  roundish  conic, 
splashed  dull  red ;  sub-acid,  very  good. 
Good  keeper.     Ky. 

Jefferson  County,  p.  202. 

Jeffries,  p.  202. 

Jeniton.     See  Rawle's  Janet. 


Jenkins.  Small,  roundish  ovate,  red  with 
white  dots  ;  pleasant,  aromatic,  very  good. 
Winter.     Pa. 

Jennette.     See  Rawle's  Janet. 

Jenny's  Seedling.     See  Hall. 

Jersey  Black.  Medium,  roundish,  regular, 
dark  red,  nearly  sweet,  good  ;  tree  vigot 
ous,  very  produdllve.  Valuable  for  mar- 
ket.   Western.    See  p.  217. 

Jersey  Greening.  See  Rhode  Island  Green- 
ing. 

Jersey  Pippin.  Medium,  oblong  conic, 
striped;  sub-acid,  good.  December. 
Foreign. 

Jersey  Sweeting,  p.  197. 

Jewett's  Best.  Large,  roundish  or  oblate, 
deep  red ;  flesh  yellow,  juicy,  rich  sub- 
acid.    Early  winter.    Vt. 

Jewett's  Red,  p.  203. 

Joe  Berry.     See  Newtown  Spltzenburgh. 

John's  Sweet.  Medium,  oblong  or  conic, 
striped  red  on  whitish  yellow  :  sweet,  of  a 
peculiar  flavor.    Winter.     N.  H. 

Johnson.  Rather  large,  roundish  conic, 
striped;  tender,  sweet,  becoming  mealy. 
Late  summer.     Conn. 

Johnson's  Fine  Winter.  See  Imperial 
York. 

Jonathan,  p.  217. 

Jones  Pippin,     See  Fall  Orange. 

J  uicy  Bite.      See  Better  than  Good. 

Julian,  p.  192. 

Julin.      See  Julian. 

July  Pippin.      See  Early  Harvest. 
Junalleska.     Large,  roundish  conic,  yellow  ; 
flesh  yellow,  sub-acid.    Winter.    N.  C. 

Kaigu's    Spltzenburgh.  Large,     oblong 

approaching    ovate,   red;     coarse,  crisp, 
sub-acid.     Early  winter. 

Kane,  p.  203. 

Kaiser,  p.  217. 

Keim.  Rather  small,  oblong  oval,  yellow, 
sub-acid,  aromatic,  delicate,  very  good. 
Winter.     Pa. 

Kelster.  Small,  roundish  conic,  striped  ; 
pleasant,  very  good.    October.     Pa. 

Kelly's  Sweet.     See  Moore's  Sweet. 

Kelly  White.     See  Belmont. 

Kelsey.  Medium,  roundish  o^jlate,  green- 
ish yellow;  flesh  greenish  white,  tender, 
pleasant,  aromatic,  very  good.  March. 
Pa. 

Kenrick's  Autumn.  Large,  roundish, 
striped;  sprightly  sub-acid.    September. 


Descriptive  List  and  Index — Apples. 


463 


Kentish  Fill  Basket.  Very  large,  roundish, 
yellow,  slightly  streaked  ;  sub-acid — cook- 
ing.    October,  January.     English. 

Kerry  Pippin.  Medium,  oval,  yellow ;  crisp, 
rich.     Autumn.     Irish. 

Keswick  Codlin,  p.  206. 

Ketchum's  Favorite.  Medium,  oval  conic, 
yellow  with  a  blush  ;  mild,  rich,  very  good. 
Autumn.  Vt. 

Kilham  Hill.  Rather  large,  roundish, 
striped;  good  at  first,  becoming  mealy 
and  worthless.     September.     Mass. 

King  of  Tompkins  Co.,  p.  217. 

King  of  the  Pippins.  Medium,  roundish 
oblate,  striped  ;  rather  poor.     English. 

King  Philip.     See  Jonathan. 

Kingsbury  Russet  See  Cheeseborough 
Russet. 

Kingsley.  Medium,  roundish  oval,  striped  ; 
sub-acid,  very  good.  Winter  and  spring. 
Monroe  co.,  N.  Y. 

KIrkbridge  White,  p.  195. 

Kirk's  Lord  Nelson  Rather  large,  roundish, 
striped ;  quality  moderate.  Autumn  Eng- 
lish. 

Klapfoth.  p   192. 

Knight's  Golden  Pippin.  See  Downton 
Pippin. 

Kohl.  Small,  roundish— good  keeper.  Ger- 
man. 

Krowser.  Medium,  roundish  conic,  striped  ; 
flesh  white,  mild  sub-acid.  Winter.  Pa. 
Productive  and  popular. 

Lacker,  p.  217. 

Ladies'  Blush.     See  Gabriel, 

Ladies'  Favorite  of  Tenn.  See  Fall  Queen 
of  Ky. 

Ladies'  Sweeting,  p.  209. 

Lady  Apple,  p.  ^27. 

Lady  Washington.     See  Cooper. 

Lake  Small,  ovate  conic,  striped;  sub- 
acid, very  good.     A  great  bearer.     Ohio. 

Lancaster  Greening.  Medium,  roundish 
conic,  greenish  yellow;  sub-acid -cook- 
ing.   Good  keeper.     Pa, 

Landon.  Medium,  roundish,  yellow  and 
red ;  flesh  yellowish,  firm,  crisp,  aromatic, 
very  good.     Winter.     Vt. 

Lane's  Red  Streak.  Large,  roundish  conic, 
yellow,  with  small  stripes;  sub-acid, 
good.     October.     Illinois. 

Landrum  Medium,  conic,  deep  crim- 
son ;  rather  coarse,  rich.  Autumn. 
Southern. 


Lane  Sweet.  Medium,  oblate,  yellow; 
sweet,  aromatic.     Winter.     Mass. 

Lansingburg.  Medium,  roundish  conic; 
yellow,  with  a  handsome  red  cheek ;  flesh 
firm,  sub-acid,  moderately  rich — keeps 
through  spring.     Ohio.     New. 

Large  Romanite.     See  Pennock. 

Large  Striped  Winter  Pearmain  ;  or,  Striped 
Sweet  Pippin.  Large,  roundish,  slightly 
oblate,  striped  on  yellow ;  very  mild,  sub- 
acid, good.  October  to  January.  South- 
em. 

Large  Yellow  Bough     See  Sweet  Bough. 

Late  Baldwin.     See  Baldwin. 

Late  Bough.     See  Autumn  Sweet  Bough. 

Late  Golden  Sweet.     See  Baker's  Sweet 

Late  Queen.  Large,  roundish  conical,  pale 
red  on  yellow  ;  sub -acid,  good.  Autumn. 
Ohio. 

Late  Strawberry,  p.  203. 

Ledge  Sweet.  Large,  roundish  oblate,  yel- 
lowish green  with  a  blush ;  sweet.  A 
good  keeper.     N.  H. 

Leicester  Sweet,  p.  211. 

Leland  Pippin  ;  or,  Leland  Spice,  p.  203 

Lemon  Pippin.  Medium,  oval,  greenish 
yellow ;  sub-acid.     English. 

Lewis.  Medium,  oblate  conic,  skin  yellow, 
striped ;  flesh  yellow,  compa(5t,  rich,  sub- 
acid.    Early  winter.     Indiana. 

Liberty.  Rather  large,  oblong  conic, 
striped ;  flesh  yellow ;  firm,  mild  sub-acid. 
Long  keeper.     Western. 

Limber  Twig,  p.  218. 

Lincoln  Pippin.     See  Winthrop  Greening. 

Lippincott's  Sweet.  Rather  large,  greenish 
white,  produ(5live,  keeps  till  spring,  good. 
N.J. 

Little  Pearmain.     See  Bullock's  Pippin. 

Locy.  Roundish,  variable,  striped  ;  flesh 
greenish,  pleasant.     Early  winter. 

London  Sweet,  p.  211. 

Long  Island  Seek-no-further,  p.  203. 

Long  John  ;  or,  Red,  or  Long  Pearmain. 
Believed  to  be  Kaign's  Spitzenburgh. 
[Another  Long  John  is  green,  has  a  dry 
flesh,  and  is  a  great  keeper] 

Long  Stem  of  Pa.,  p.  218. 

Long  Stem  Sweet     See  Baker's  Sweet 

Long  Stemmed  Sweet.  Rather  small, 
roundish,  yellow;  juicy,  melting,  sweet 
Vigorous  and  produ(5live. 

Loudon  Pippin,  p.  227. 

Lowell,  p.  206. 

Lyman's  Large  Summer,  p.  196. 


464 


Descriptive  List  and  Index — Apples. 


Lyman's  Pumpkin  Sweet,  p.  198. 
Lyscom,  p.  203. 

Mackie's  Clyde  Beauty.    See  Clyde  Beauty. 

Macoraber.        Medium,      oblate,      ribbed, 

,  striped ;  flesh  white,  tender,  sub-acid. 
Eariy  winter.     Maine. 

Magnum.     See  Carter. 

Magnum  Bonum.     See  Bonum. 

Magnolia,  p.  203. 

Maiden's  Blush,  ^.  207. 

Maiden's  Favorite.  Rather  small,  oblong, 
whitish  yellow  and  crimson ;  pleasant, 
very  delicate.     Winter.    N.  Y. 

Major.  Large,  roundish,  red ;  flesh  yellow- 
ish, crisp,  pleasant,  rich.     Pa. 

Male  Carle  ;  or,  Charles  Apple.  Medium, 
regular,  smooth  yellow  with  a  fine  cheek, 
handsome  ;  not  rich,  pleasant.  Autumn. 
Succeeds  South.     Foreign. 

Mamma  Beam.     See  Belmont. 

Mangum,  p.  204. 

Manks  Codling.  Medium,  roundish  ob- 
long, yellow — cooking.    August    English. 

Manomet  Sweet,  p.  189. 

Mansfield  Russet.  Small,  oblong  conic, 
cinnamon  russet;  rich,  aromatic.  Good 
keeper.     Mass.    Good  bearer. 

Maria  Bush.  Large,  round  oblate,  striped ; 
flesh  white,  tender,  sub-acid.  Autumn. 
Pa. 

Marks  Medium,  roundish  conic,  light  yel- 
low; flesh  whitish,  fine,  perfumed,  very 
good.     Winter.     Pa. 

Marshall.  Rather  large,  roundish,  green- 
market.  April  to  July.  Vigorous  and 
produ(5live. 

Marston's  Red  Winter,  p.  218. 

Martin.     Si;e  McLellan. 

Masten's  Seedling.  Medium,  round  ovate, 
greenish  yellow,  mild,  pleasant  sub-acid, 
agreeable.  Dutchess  co.,  N.  Y.  Winter. 
New. 

Maverack's  Sweet,  p.  209. 

Maxfield.     See  Mangum. 

May  ;  or,  May  Apple.  A  southern  name  of 
White  Juneating,  or  nearly  resembling  it. 
[Another  May  Apple  at  the  South  is  me- 
dium, roundish  conical,  striped— both  ripen 
there  early  in  summer.  Another  May  Ap- 
ple at  the  West  is  a  light  red,  coarse, 
long  keeping  variety,  of  little  value.] 

McAfee's  Nonsuch.  Large,  roundish  oblate, 
striped  ;  pleasant,  sub-acid.  Early  winter. 
Ky. 


McHenry.  Resembles  American  Summer 
Pearmain — keeps  till  winter.  Growth 
free. 

McKInley.     Large,  showy,  good.     Mo. 

McLellan,  p.  218. 

Meach.  Large,  roundish,  striped,  light  red  ; 
rich,  mild  sub-acid,  aromatic.  Autumn. 
Vt. 

Meigs.     See  Red  Winter  Pearmain. 

Melon,  p.  204. 

Melt-In-the-mouth,  p.  204. 

Melvlll  Sweet.  Medium,  roundish,  striped 
pale  red  ;  rich      December.     Mass. 

Menagere.  Very  large,  flat,  pale  yellow — 
cooking.     German. 

Merritt's  Sweet.  Medium,  oblate,  yellow, 
very  sweet — good  bearer.  August  and 
September. 

Methodist.  Medium,  oblong  oval,  greenish, 
striped  ;  mild  sub-acid,  not  rich.  Novem- 
ber.    Conn. 

Mexico,  p.  204. 

Michael  Henry  Pippin,  p.  227. 

Mifflin  King.  Small,  oblong  oval,  dull  red ; 
very  good.     Autumn.     Pa. 

Milam,  p.  218. 

Millcreek.     See  Smokehouse. 

Millcreek      Vandevere.  See      Smoke- 

house. 

Miller  Apple.  Large,  ovate,  striped  ;  mild 
sub-acid,  rich.     Autumn.     N.  Y. 

Miller's  Best  Sort     See  Progress. 

Minister,  p.  218. 

Minkler.  Medium,  conic,  red,  acid,  good, 
long  keeper.     111.     New. 

Molasses.     See  Priest's  Sweet 

Monarch.  Medium,  roundish  oblate, 
striped,  sub-acid.     Autumn. 

Monk's  Favorite,  p.  219. 

Monmouth  Pippin,  p.  227. 

Monstrous  Pippin,  p.  228. 

Montreal.     See  St.  Lawrence. 

Moore's  Sweeting.  Medium,  oblate,  deep 
red ;  sweet,  dry— good  keeper. 

Moose ;  or.  Mouse.  Large,  roundish  ob- 
long, greenish  ;  flesh  yellow,  fine  grained, 
light,  delicate.     N.  Y. 

Morrison's  Red.  Medium,  conic,  light 
yellow  and  red ;  mild,  pleasant.  Winter. 
Mass. 

Moses  Wood.  Medium,  roundish,  yellow 
and  red  ;  tender,  juicy,  pleasant,  sub-acid 
September.     Vigorous,  produdllve. 

Mother,  p.  218. 

Mountain  Pippin.     See  Fallawater. 


Descriptive  List  and  Index — Apples. 


46s 


Munson  Sweeting,  p.  198. 

Murphy ;  or,  Murphy's  Red.  Large, 
roundish  oblong,  striped  ;  tender,  agree- 
able.    Early  winter.     Mass. 

Murray.  Medium,  oblong  conic,  rich 
orange  yellow  ;  brisk,  sub-acid.  Winter. 
Southern. 

Musk  Melon.     See  Toccoa. 

Musk  Spice.  Small,  roundish  oblate,  red 
and  yellow  ;  sub-acid,  very  good.  Odlo- 
ber. 

Myers'  Nonpareil,  p.  204. 

Mygatt's  Bergamot.     See  Dyer. 


Ne  Plus  Ultra  of  Ga.     See  Equinetely. 
Nequassa.  Large,        oblate,      striped ; 

flesh    white,    very    sweet.       December. 

N.  C. 
Neverfail.     See  Rawles'  Jannet. 
Neversink.     Large,  roundish,  red  on  yellow  ; 

very  good — pineapple  flavor.  Winter.    Pa. 
Newark  King,  p.  219. 
Newark  Pippin,  p.  228. 
Newark  Sweeting.     See  Campfield. 
New  Jersey  Red  Streak.     See  Early  Pen- 
nock. 
Newtown  Greening.     See  Golden  Pippin  of 

Westchester  co. 
Newtown  Pippin,  p.  228. 
Newtown  Pippin  of  Sanders.    Large,  round- 
ish conic,  ribbed,  light  yellow,  marbled; 

firm,  crisp,  sub-acid.     Ky. 
Newtown  Spitzenburgh,  p.  219. 
New  York  Greening.     See   Golden  Pippin 

of  Westchester  co. 
New  York  Spice.     See  Leland  Spice- 
New  York  Vandevere,  p.  219. 
Nickajack,  p.  219. 
Nodhead.     See  Jewett's  Fine  Red. 
Nonpareille  ;  or,   Old   Nonpareil.     Rather 

small,   roundish   ovate,  greenish  yellow; 

rich,  acid.     December.    English — of  little 

value  here. 
Nonsuch.     Medium,  oblate,  regular,  striped 

light  red  ;  soft,  sub-acid.     English. 
Norfolk  Beaufin.     Large,   oblate,  dull  red; 

flesh  firm,  poor — cooking.     Good  keeper. 

English. 
Northern   Golden   Sweet.      See    Northern 

Sweet. 
Northern  Spy,  p.  219. 
Northern  Sweet.     Medium,  roundish  conic, 

yellow ;  sweet,  rich,  very  good.     Autumn. 

Vermont. 
Norton's  Melon.     See  Melon. 

20^ 


Oconee  Greening.  Very  large,  roundish 
oblate,  yellow;  lively  sub-acid,  aromatic, 
very  good.  Resembles  Disharoon.  Win- 
ter.    Ga. 

Oglesby.  Medium,  oblate,  yellow;  crisp, 
sub-acid,  good.    Va. 

Ohio  Favorite.     See  Ortley. 

Ohio  Nonpareil.     See  Myers'  Nonpareil. 

Ohio  Pippin.     See  Ernst's  Pippin. 

Ohio  Red  Streak.  Medium,  oblate,  striped ; 
compadt,  rich,  sub-acid.     Winter.     Ohio. 

Ohio  Wine.     See  Fall  Wine. 

Old  English  Codlin.  Rather  large,  oblong 
conic,  yellow;  sub-acid — cooking.  Sum- 
mer and  autumn.     English. 

Oldfield.  Medium,  oblate  conic,  yellow ; 
mild  sub-acid,  pleasant.    Winter.     Conn. 

Old  Nonsuch.     See  Red  Canada. 

Old  Town  Crab ;  or  Spice  Apple  of  Va. 
Rather  small,  greenish  yellow ;  crisp, 
sweet,  pleasant,  aromatic.     Winter. 

Old  Town  Pippin.  See  Hubbardston 
Nonsuch. 

Orange.     See  Lowell. 

Orange  Sweet.     See  Munson's  Sweet. 

Omdorf,  p.  204. 

Oriie's  Early.  Rather  large,  pale  yellow. 
September.     Foreign. 

Ortley,  p.  229. 

Osbom's  Sweet.  Large,  romidish,  yellow  ; 
sweet     Odtober.     Western. 

Osceola,  p.  219. 

Osgood's  Favorite.     See  Lyscom. 

Oslin.  Rather  small,  oblate,  yellow ;  firm, 
rich,  aromatic.     August.     Scotch. 

Overman's  Sweet.  Medium,  conic,  striped, 
sweet,  very  good — baking.     Odlober.     111. 

Ox  Apple.     See  Monstrous  Pippin. 

Ox  Eye.     See  N.  Y.  Vandevere. 

Paradise  Winter  Sweet,  p.  212. 

Patterson  Sweet.     See  Bailey's  Sweet. 

Pawpaw.  Medium,  striped  ;  mild,  sub-acid. 
Mich. 

Peach  Pond  Sweet.  Medium,  oblate,  striped 
light  red ;  tender,  sweet,  agreeable.  Au- 
tumn.    N.  Y. 

Peck's  Pleasant,  p.  229. 

Pennock's  Red  Winter.  Large,  roundish, 
slightly  oblong,  deep  dull  red ;  rather 
coarse,  mild,  pleasant.  Affected  with  bit- 
ter rot.     Good  keeper.     Pa. 

Pennsylvania  Vandevere.     See  Vandevere. 

People's  Choice.  Medium,  oblate,  bright 
red  ;  brisk  sub-acid.    Winter.    Pa. 


466 


Descriptive  List  and  Index — Apples. 


Petersbi  rgh  Pippin.     See  Newtown  Pippin. 

Philadelphia  Sweet.  See  Autumn  Sweet 
Bough. 

Philippi.  Large,  oblate  conical,  greenish 
yellow ;  tender,  fragrant,  very  good. 
January.     Pa. 

Phillips'  Sweeting,  p.  210. 

Plckman  Pippin.  Medium,  roundish  oblate, 
yellow  ;  acid — cooking.     Winter.     Mass. 

Pine  Apple  Russet.  Medium,  conic,  whi- 
tish yellow;  sub-acid— of  little  value. 
Autumn. 

Pink  Sweeting.  Small,  greenish  and  bright 
red ;  rich,  pleasant,  sweet.  Great  bearer. 
September,  October.     Pa. 

Pittsburgh  Pippin,  p.  229. 

Pittstown.  Rather  large,  roundish,  slightly 
oblong,  light  yellow,  with  a  brown  blush  ; 
tender,  mild,  sub-acid,  good.  Odlober. 
Pittstown,  N.  Y. 

Polhemus  of  Long  Island.  See  Moore's 
Sweet. 

Polly  Bright.  Oblong  conic,  light  yellow, 
with  a  red  cheek  ;  tender,  pleasant  Sep- 
tember, 0<5lober.    Va.  and  West. 

Pomme  de  Neige.     See  Fameuse. 

Pomme  Grise,  p.  229. 

Pomme  Royal.     See  Dyer. 

Pomme  Water.     See  Dyer. 

Porter,  p.  207. 

Potter's  Sweet.    See  Leicester  Sweet. 

Poughkeepsie  Russet  See  English  Rus- 
set. 

Pound  Royal,  p.  229. 

Pound  Sweet  See  Lyman's  Pumpkin 
Sweet. 

Pownal  Spitzenburgh.  Rather  large, oblate, 
slightly  conic,  striped  :  sub-acid.  Win- 
ter. 

Pres.  Ewing.  Medium,  roundish,  striped  ; 
firm,  agreeable,  sub-acid.     Winter.     Ky. 

Pride  of  September.     See  September. 

Priestley.  Medium,  roundish  oblong, 
striped  dull  red ;  spicy,  good.  Winter. 
Pa. 

Priest's  Sweet.  Medium,  roundish  conic, 
striped  dull  red  ;  tender,  pleasant  Good 
keeper.     Mass. 

Primate,  p.  196. 

Princely.  Rather  large,  roundish  oblate, 
striped  ;  sub-acid,  fine.  Autumn.  N.  J. 
and  Pa. 

Prince's  Harvest.    See  Early  Harvest. 

Piior's  Red,  p.  219. 

Progress,  p.  229. 


Prolific  Sweet.       Roundish    conic,  green; 

pleasant    sweet,    spicy.       Great  bearer. 

December.     Conn. 
Pumpkin  Russet,  p.  198. 
Pumpkin   Sweet     See   Lyman's  Pumpkin 

Sweet. 
Putman  Harvey.     Medium,  roundish  oblate, 

pale  green  ;  tender,   sub-acid,   agreeable. 

August  and  September. 
Putnam  Russet.     See  Roxbury  Russet 

Quince.  Rather  large,  roundish  oblate, 
yellow:  mild,  sub-acid,  aromatic.  No- 
vember. 

Ragan,  p.  220. 

Rambo,  p.  204. 

Rambour  d'  Et^ ;  or,  Summer  Rambour. 
Medium,  flat,  striped,  sub-acid-  Septem- 
ber.    French. 

Ramsdell's  Sweeting,  p.  210. 

Randel's  Best  Medium,  roundish,  striped ; 
sweet     December. 

Rawles'  Jannet,  p.  220. 

Ray  Apple.     See  Munson's  Sweet. 

Rebecca.  Large,  roundish  oblate,  whitish 
yellow  and  crimson  ;  tender,  pleasant, 
spicy.     August,  September.     Del. 

Red  Astrachan,  p.  196. 

Red  Bellflower.  Large,  oblong  conic, 
striped  ;  mild,  sub-acid,  becoming  mealy. 
Worthless.     French. 

Red  Calville;  or,  Red  Winter  CalviUe. 
Medium,  roundish  conic,  ribbed,  red; 
mild,  sub-acid.     Winter.     Foreign. 

Red  Canada,  p.  220. 

Red  Cat-head.  Large,  roundish  conic,  yel- 
low, shaded  red  ;  brisk,  pleasant.  Autumn. 
Va. 

Red  Cheek.     See  Fall  Orange. 

Red  Cheek  Pippin.  See  Monmouth  Pip- 
pin. 

Red  Detroit  p.  215. 

Red  Dodor.     See  Dodor. 

Red  Gilliflower.     See  Cornish  Gilliflower. 

Red  Hazel.     See  Berry. 

Red  Ingestrie.  Small,  ovate,  yellow  and 
red  ;  firm,  rich.  Autumn.  English.  Of 
little  value  here. 

Red  June.     See  Carolina  Red  June. 

Red  Pearmain.  See  Kaign's  Spitzen- 
burgh. 

Red  Pumpkin  Sweet.  See  Ramsdell's  Sweet 

Red  Quarrenden.  See  Devonshire  Quar 
renden. 


Descriptive  List  and  Index — Apples. 


467 


Red  Republican.  Large,  roundish  oblate, 
striped ;  coarse,  sub-acid.     Autumn.     Pa. 

Red  Russet,  p.  229. 

Red  Seek-no-further.     See  Keiser. 

Red  Spitzenburgh.     See  Kaign's  ditto. 

Red  Streak.  Medium,  roundish,  streaked  ; 
rich,  firm,  dry — for  cider.     English. 

Red  Stripe.  Rather  large,  oblong,  conical, 
striped;  mild  sub-acid,  very  good.  Late 
summer.     Ind. 

Red  Sweet.  Medium,  roundish  oval, 
striped  :  tender,  sweet,  very  good.  De- 
cember.    Ohio. 

Red  Vandevere.     See  Vandevere. 

Red  Winter  Pearmain,  p.  221. 

Republican  Pippin,  p.  204. 

Rhode  Island  Greening,  p.  229. 

Rib^ton  Pippin,  p.  205. 

Richards'  Graft,  p.  205. 

Richfield  Nonsuch.     See  Red  Canada. 

Richmond,  p.  198. 

Ridge  Pippin.  Large,  roundish  conic,  yel- 
low ;  mild,  aromatic.     Spring. 

Riest.  Large,  roundish,  yellow;  pleasant, 
very  good.     August.     Pa. 

Ritter.  Medium,  roundish  oblong,  striped, 
good.     Autumn.     Pa. 

River.  Rather  large,  oblong  ovate,  striped  ; 
coarse,  pleasant,  sub-acid.  Autumn. 
Mass. 

Roadstown  Pippin.  Large,  oblate,  greenish 
yellow;  sprightly  sub-acid — market  and 
cooking.     N.  J. 

Roberson's  White,  p.  208. 

Robey's  Seedling,  p.  221. 

Rockingham  Red.     See  AUum. 

Rock  Apple.  Large,  roundish,  striped ; 
sub-acid,  very  good.     Autumn.     N.  H. 

Rock  Sweet.  Rather  small,  roundish,  oblate 
conic,  striped  ;  sweet,  rich.  September. 
Mass. 

Rockport  Sweet.  Medium,  oblate,  yellow, 
with  a  red  cheek ;  sweet,  aromatic.  Win- 
ter.    Mass. 

Romanite.     See  Carthouse. 

Roman  Stem.  p.  230. 

Rome  Beauty,  p.  221. 

Roseau.  Large,  irregular,  dark  red  ;  of  little 
value.     Foreign. 

Ross  Nonpareil.  Small,  roundish,  thin  rus- 
set ;  rich  sub-acid,  aromatic.  October. 
Irish.     Of  little  value. 

Roxbury  Russet,  p.  230. 

Royal  Pearmain.  See  Herefordshire  Pear- 
main. 


Royal  Pippin.     See  Carter. 

Rum    Apple.        Medium,   oblate,    yellow, 

shaded     crimson ;      sub-acid.       Winter. 

N.  H. 
Runnels.      Medium,   green,    rough  ;    flesh 

firm,  very  good.     Late  keeper— market. 
Russet  Pearmain,  p.  222. 
Rymer.     Large,  oblate  conic,  yellow,  shaded 

crimson ;  sub-acid.     December.     Foreign. 

Sailly  Autumn.  Medium,  oblate  conic, 
greenish  yellow,  with  a  reddish  cheek  ; 
tender,  ricli,  aromatic.  September. 
N.  Y 

Sapson.  Small,  roimdish  ovate,  dark  red- 
resembles  Sops  of  Wine,  but  is  smaller, 
firmer  in  flesh,  and  less  valuable. 

Sassafras  Sweet.     See  Haskell's  ditto. 

Scarlet  Nonpareil.  Medium,  roundish  conic, 
striped ;  sub-acid.     November.     English. 

Scarlet  Pearmain.  Medium,  ovate  conic, 
crimson ;  flesh  white,  good.  Autumn. 
English. 

Scarlet  Perfume.     See  Cole. 

Schoonmaker.  Large,  roundish  oblate, 
greenish  yellow ;  brisk  sub-acid,  good. 
Winter. 

Scollop  Gilliflower.  Rather  large,  roundish 
conic,  much  ribbed,  striped  ;  firm.  De- 
cember.    Ohio. 

Seager.  Large,  roundish  conic,  red  striped  ; 
good. 

Seago.     See  Mangum. 

Seek-no-further.  See  Green  do.,  and  West- 
field  do. 

Seever's  Red  Streak.  Medium,  roundish, 
striped;  sub-acid.     Autumn.     Ohio. 

Selma.  Rather  large,  roundish  oblate,  yel- 
low, russet,  and  dull  red  ;  mild  sub-acid, 
good.     December.     Ohio. 

September.  Large,  roundish,  yellow  ; 
agreeable,  sub-acid.     October.     Pa. 

Shaker's  Yellow.     See  Early  Pennock. 

Sharpe's  Early.     See  Summer  Queen. 

Sharp's  Spice.     See  Fall  Wine. 

Sheep  Nose.     See  Bullock's  Pippin. 

Sheppard's  Sweet.  Medium,  ovate,  ribbed, 
striped;  sweet,  pleasant.  Autumn. 
Conn. 

Shiawasse  Beauty,  p.  205. 

Shippen's  Russet.  Large,  roundish  oblate  ; 
spongy,  acid.     Winter. 

Shirley.     See  Foundling. 

Shockley,  p.  222. 

Siberian  Crab,  p.  208. 


468 


Descriptive  List  and  Index — Apples. 


Sinclair's  Yellow.     Rather  small,   roundish 

or  flat,  fine  orange  ;  rich  sub-acid. 
Sine  qua  Non,  p.  196. 

Slingerland  Pippin.       Rather  large,  conic 
oblate,  yellow,  shaded  red ;  rich  sub-acid. 
Early  winter-     N.  Y. 
Smalley  ;  or.  Spice.     Medium,  oblate  conic, 
yellow  ;  brisk,  aromatic.  Autumn.  Conn. 
Smith's  Cider,  p.  222. 
Smithfield  Spice.     See  Dyer. 
Smokehouse,  p.  205. 
Snow.     See  Fameuse. 
Sol  Carter.     See  Equinetely. 
Somerset.     Large,  roundish,  yellow  and  red  ; 

tender,  juicy,  sub-acid.     September. 
Sops  of  Wine,  p.  193. 
Sour  Bough.     See  Summer  Pippin. 
Spencer  Sweeting.     See  Hartford  Sweeting. 
Spice  Apple  of  Virginia.     See   Old  Town 

Crab. 
Spice  Russet.     Small,  round  oblate,  yellow 

russet ;  aromatic,  good.    Winter. 
Spice  Sweeting ;  or,  Berry  Bough.  Medium, 
oblate,  smooth,  pale  yellow;  sweet,  aro- 
matic, often  knotty.     August. 
Sponge.     Large,  roundish,  striped   red    on 

light  green ;  rather  acid.    December. 
Sprague.     Rather  small,  oblong  ovate,  yel- 
low; sub-acid,    October. 
Springport  Pippin.     Medium,  roundish,  yel- 
lowish green ;  sub-acid,  very  good.    Win- 
ter.   Cayuga  co.,  N.  Y. 
St.  Lawrence,  p.  205. 

Stanard.    Large,  roundish,  yellow  and  red  ; 

rather  coarse,  sub-acid.    December.    Erie 

CO.,  N.  Y. 

Stansill.      Rather    large,    oblate,    striped  ; 

sub-acid.    January.    Early  bearer.    N.  C. 

Steele's  Red  Winter.     See  Baldwin. 

Steel's  Sweet.      Medium,    round,   ribbed  ; 

yellow.     Winter.     Conn. 
Stehly.     Large,  oblate  conic,  striped ;  mild 

sub- acid.     Winter.     Pa. 
Sterling  Beauty.     See  American  Beauty. 
Stillman's  Early.      Small,   roundish  conic, 
yellow  ;  tender,  pleasant,  sub-acid.     July 
and  August.     Oneida  co ,  N.  Y. 
Straat.     See  Stroat. 
Strawberry.     See  Late  Strawberry. 
Striped  Ashmore.     See  Ashmore. 
Striped  Belle  Fleur.     See  Red  Bellflower. 
Striped  Pearmain.     Rather  large,  roundish, 

striped;  sub-acid.     Winter.     Ky. 
Stroat.     Medium,  roundish  ovate,  yellowish 
green  ;  rich,  very  good.     Autumn.     N.  Y. 


Sturmer  Pippin,     Small,  oblate,  yellow  and 

red ;  rich,  sub-acid.     Winter.     Ky. 
Sudlow's  Fall  Pippin,     See   Franklin   Gol- 
den Pippin. 
Sugar  Loaf  Pippin.     Medium,  oblong  conic, 
smooth,   whitish   yellow ;  sub-acid,   poor. 
Summer.     English. 
Sugar  Sweet.     Large,  conic,  ribbed,  yellow, 
shaded  red;    rich,   very   sweet.     Winter. 
Mass. 
Summer  Bellflower.   Medium,  ovate,  yellow ; 
flesh    white,    rich,   sub-acid,  very   good. 
August.     Dutchess  co.,  N.  Y. 
Summer  Golden  Pippin.     Small,  ovate,  yel- 
low; rich.     August.     English. 
Summer  Hagloe,  p.  193. 
Summer  Horse.     See  Horse. 
Summer    Pearmain.      See   Autumn  Pear- 
main. 
Summer  Pippin,  p.  197. 
Summer  Queen,  p.  193. 
Summer  Rambo.     A  corruption  of  Summet 

Rambour. 
Summer  Rambour.     See  Rambour  d'Etd. 
Summer  Rose,  p.  193. 
Summer  Sweet  of  Ohio.     See   High  Top 

Sweeting. 
Summer  Sweet  Paradise,  p   198. 
Summerour.     See  Nickajack. 
Superb  Sweet.     Large,  roundish,  yellow  and 
red  ;     tender,    rich,     sweet.        Autumn. 
Mass. 
Surprise.      Small,   roundish,   yellow ;    flesh 

red.     Of  little  value. 
Sutton   Beauty.       Rather  large,   roundish, 
yellow  and   crimson  ;  sprightly   sub-acid. 
December.     Mass. 
Swaar,  p.  230. 

Sweet   Baldwin.     Medium,  roundish,    deep 
red;  firm,  sweet — of  little  value.     Novem- 
ber. 
Sweet  Bough,  p.  190. 

Sweet  Fall  Pippin.     Large,  oblate,  greenish 
yellow  ;  sweet,  rich.     October,  November. 
N.  Y. 
Sweet    Golden    Pippin.        See    Autumnal 

Swaar. 
Sweet  Golden  Russet.     Rather  large,  conic- 
al,  yellow,  russeted ;   rich,   sweet.      Sep- 
tember, 06lober.     Hardy — productive. 
Sweet  Harvest.     See  Sweet  Bough. 
Sweet  Harvey.     See  Sweet  Vandevere. 
Sweet  June  of  Illinois.      See   High  Top 

Sweeting. 
Sweet  Nonsuch.     See  Sweet  Romanite. 


Descriptive  List  and  Index — Apples. 


469 


Sweet  Pearmain.     See  Kenrick  Sweet. 

Sweet  Pippin.  See  Hog  Island  Sweet ; 
also  Moore's  Sweet. 

Sweet  Rambo.  Medium,  roundish  oblate, 
yellow,  shaded  red  with  large  dots ;  tender, 
juicy,  rich,  aromatic.     Late  autumn.     Pa. 

Sweet  Red  Streak.     See  Sweet  Vandevere. 

Sweet  Romanite,  p.  210. 

Sweet  Russet.     See  Pumpkin  Sweet. 

Sweet  and  Sour.  Large,  oblate,  ribbed, 
with  green  ribs  of  acid  flesh,  and  whitish 
spaces  between  of  nearly  flavorless,  sweet- 
ish flesh. 

Sweet  Swaar     See  Autumnal  Swaar. 

Sweet  Vandevere,  p.  210. 

Sweet  Wine.     See  Fall  Wine. 

Sweet  Wine  Sap.  Medium,  oblate,  splashed 
deep  crimson;  tender,  juicy,  sweet,  rich. 
November.     Pa. 

Swiss,  or  Switzer  Apple.  See  Pittsburgh 
Pippin. 

Tallman  Sweeting,  p.  212. 
Tallow  Apple.     See  Lowell. 
Tart  Bough.     See  Early  Harvest. 
Tetofsky.      Medium,     roundish    or    oblate 

conic,    striped;     flesh    white,    sprightly, 

agreeable.      August.      Succeeds    at   the 

North.     Russian. 
Tewksbury  Blush,  p.  230. 
Tibbett's  Seedling.     Large,  conic,  whitish  ; 

sub-acid,  pleasant.     Mich. 
Tift  Sweeting,  p.  198. 
Tinmouth ;  or,  Teignmouth.     Rather  large, 

oblate,  whitish  yellow,  shaded   red;  mild 

sub-acid.     Early  winter.     Vt. 
Titus  Pippin.     Large,   oblong  conic,   light 

yellow,  not  high  flavored.     November. 
Toccoa.      Rather    large,    conic,     irregular 

striped:  with  a  rich  Spitzenburgh  flavor. 

August     Ga. 
Tompkins.    See  Dyer. 
Townsend.     See  Hocking. 
Trenton  Early,  p.  197. 
Trumbull    Sweeting.      Rather  large,  round 

oblate,  yellow ;  sweet,  good.    Autumn.    O. 
Tulpahocken.     See  Fallavvater. 
Turkey   Greening.       Large,   oblate,   green, 

with  a  dull  blush  ;  flesh  greenish,  sub-acid, 

not  rich.     Winder.     Conu. 
Turner's  Green.     See  Winter  Cheese. 
Twenty  Ounce,  p.  205. 
Twitchell's  Sweet.     Medium,  conic,  red  and 

purple;  flesh  white,  stained,  sweet,  plea- 
sant flavor.     November.     N.  H. 


Uncle  Sam's  Best.     See  Fall  Wine. 

Vandevere.    (White  Vandevere,  Green  do.  ; 

Little  Vandevere  of  Ind. ;  Vandevere   of 

Pa.)    Medium,  oblate,  striped  ;  compa(5t ; 

ricli,  sub-acid  flavor.    0(5tober  to  January. 

Del.     Superseded,      Distindt  from  N.  Y. 

Vandevere,  and  Vandevere  Pippin. 
Vandevere  Pippin,  p.  205. 
Vandyne.      Large,  roundish,   yellow;    sub- 
acid, agreeable,     Odlober. 
Vaughan's  Winter.   Medium,  oblate  oblique, 

whitish    yellow,   shaded  red ;    agreeable. 

Winter.      Ky. 
Vermont.     See  Walworth. 
Vermont  Pippin.     See  Tinmouth. 
Victorieuse    Reinette.        Large,    roundish 

oblong,  pale  yellow ;   pleasant,   aromatic. 

Winter.     German. 
Virginia  Greening,  p.  230. 

Wabash  Bellflower.  Large,  ovate,  orange 
red  on  yellow;  sub-acid,  good— handsome. 
November.     Pa. 

Waddel  Hall.     See  Shockley. 

Wagener,  p.  223. 

Walker's  Yellow.  Large,  conic,  golden  yel- 
low ;  rather  acid.     Winter.     Pa. 

Walpole.  Medium,  roundish,  striped,  sub- 
acid.    Late  summer.     Mass. 

Walworth.     See  Summer  Pippin. 

Warfield,  p.  197. 

Warren  Pennock.     See  Early  Pennock, 

Warren  Pippin.     See  Ortley. 

Washington.     See  Sops  of  Wine. 

Washington  Royal.  Rather  large,  round 
oblate,  yellowish  green  ;  fine  flavored — 
keeps  till  July.     Mass. 

Washington  Strawberry,  p  2c6, 

Watson's  Dumpling.  Large,  roundish,  red 
on  yellowish  green ;  sub-acid— cooking. 
Late  autumn,     English. 

Watson's  Favorite.  Medium,  roundish 
oblate,  red  on  yellow  ;  pleasant,  rich,  juicy, 
very  good. 

Waxen  of  Coxe.  Medium,  roundish  oblate, 
pale  yellow;  mild  sub-acid.  November. 
Va. 

Wellford's  Yellow,  p.  223. 

Wellington  Apple,  See  Dumelow's  Seed- 
ling. 

Wells'  Apple.     See  Domine. 

Wells'  Sweeting,  p.  212. 

Westchester  Seek-no-further.  See  Long 
Island  ditto. 


470 


Descriptive  List  and  Index — Apples. 


Western  Spy,  p.  231. 

Westfield  Seek-no-further,  p.  223. 

Weston.  Medium,  roundish  conical,  striped 
on  light  yellow  ;  mild,  p'easant  0<5tober. 
Mass. 

Wetherell's  White  Sweeting.  Large,  yellow  ; 
September.     N.  J. 

Wheeler's  Sweet.  Large,  conical,  ribbed 
yellow,  with  a  red  cheek  ;  sweet,  pleasant. 
Oaober.     Ohio. 

White  Astrachan.  Medium,  roundish,  very 
smooth;  tender,  delicate,  rather  dry. 
August.     Russian.     Of  little  value. 

White  Bellflower.     See  Ortley. 

White  Detroit.     See  Ortley. 

White  Do<5tor.  Large,  roundish  oblate, 
greenish  yellow  ;  acid,  not  rich.  Autumn. 
Pa. 

White  Golden  Sweet.    See  Baker'.s  Sweet. 

White  Hawthomden.     See  Hawthomden. 

White  Juneating,  p.  197. 

White  Pippin,  p.  231. 

White  Rambo,  p.  231. 

White  Seek-no-further.     See  Green  ditto. 

White  Spanish  Reinette,  p.  231. 

White  Spice.     See  Dyer. 

White  Sweeting.  Medium,  roundish  oblate, 
white  with  a  red  cheek  ;  very  sweet— culi- 
nary.    Autumn.     Great  bearer.     Maine. 

White  Vandevere.     See  Vandevere. 

White  Winter.  Small,  round,  light  yellow, 
with  a  red  cheek:  juicy,  mild,  sub-acid, 
not  rich.     Spring.     Pa. 

White  Winter  Calville.  Medium,  roundish 
conic,  ribbed,  yellow;  coarse,  pleasant. 
December.     French.    Valueless  here. 

White  Winter  Pearmain,  p.  232. 

Whitewater  Sweet.  Medium,  round,  yel- 
low ;  sweet — long  keeper.  Southern 
Ohio. 

Whitney's  Russet.  Medium,  oblate,  rus- 
seted;  flesh  fine  grained,  rich,  spicy. 
Winter.     Canada. 

Williams'  Early  Red.  See  Williams'  Favor- 
ite. 

Williams'  Favorite,  p.  194. 

William  Penn.  Rather  large,  round  oblate, 
greyish  stripes  on  greenish  yellow ;  juicy, 
rich,  aromatic,  very  good.  February. 
Pa. 

William  Tell.     See  Pittsburgh  Pippin. 

Willow  Twig,  p.  224. 

Wine,  p.  224. 

Wine  of  Conn.     See  Twenty  Ounce. 

Wine  Sap,  p.  224. 


Wine  Strawberry.     See  Richards'  Graft. 

Wing  Sweeting,  p.  211. 

Winn's  Russet.    Large,  dark  russet,  striped ; 

sub-acid.     Good  keeper.     Maine. 
Winslow.     Large,  round,  striped  ;  sub-acid. 

November  and  December.     Va. 
Winter  Cheese,  p.  332. 
Winter  Genneting.     See  Rawle's  Jannet. 
Winter  Harvey.       Large,   roundish   conic, 

pale  yellow. 
Winter  King.     See  King  of  Tompkins  co. 
Winter  Pearmain.     See  Autumn  Pearmain. 
Winter  Pippin  of  Geneva,  p.  232. 
Winter  Pippin  of  Vermont.      See   Winter 

Harvey. 
Winter  Queen.      Medium,  conic,  crimson ; 

mild  sub-acid.     Early  winter. 
Winter  Queen.     See  Fall  Queen  of  Ky. 
Winter  Seek-no-further.     See  Fall  do. 
Winter  Sweet  Paradise,  p.  212. 
Winter  Wine.     See  Wine. 
Winthrop  Greening,  p.  209. 
Winthrop  Pearmain.     Large,    round  ovate 

striped ;  spicy,  pleasant.    Autumn.     Me. 
Wolfs  Den.     See  Averill. 
Wolman's  Harvest.    See  Summer  Rose. 
Wood's  Greening,  p.  232. 
Wood's    Sweet.      Large,  oblate,    irregular 

striped;    tender,  juicy,   rich,   very  good. 

Autumn.     Vt. 
Woodstock.    See  Dyer. 
Woodstock  Pippin.     See  Blenheim  Pippin. 
Woolman's  Long.     See  Ortley. 
Wormsley    Pippin.        Medium,     roundish, 

greenish  yellow ;   sharp  sub-acid.      Sep- 
tember.    English. 
Wright   Apple.     Medium,  roundish  oblate, 

yellow;    tender,  juicy,    aromatic,   almost 

sweet.     Autumn.     Vt. 
Wyker  Pippin.     See  Golden  Reinette. 

Yacht  Large,  roundish,  striped  ;  sub-acid. 
Winter.     Pa. 

Yellow  Bellflower,  p.  232. 

Yellow  German  Reinette.  See  Golden 
Reinette. 

Yellow  Harvest.     See  Early  Harvest. 

Yellow  Horse,     See  Horse. 

Yellow  Ingestrie.  Small,  yellow  ;  spicy- 
valueless.     Foreign. 

Yellow  Juneating.     See  Early  Harvest. 

Yellow  Meadow.  Large,  oblate,  greenish 
yellow ;  compact,  rich,  very  good.  No- 
vember.    Southern. 

Yellow  Newtown  Pippin,  p.  232. 


Descriptive  List  and  Index — Apricots. 


471 


Yellow  Pearmain.     See  Golden  Pearmain. 

Yopp's  Favorite.  Large,  roundish,  green- 
ish yellow ;  juicy,  sub-acid,  very  pleasant. 
Ga. 

York  Imperial ;  or,  Johnson's  Fine  Winter. 
Medium,  roundish  oval,  ribbed,  red  ;  aro- 
matic, very  good.     Pa. 

York  Pippin.     See  Fall  Pippin. 

York  Russet.     See  Pumpkin  Russet. 

Yorkshire  Greening.      Large,  round  ovate, 


dull  green,  striped  ;  acid.  Winter.  Eng- 
lish. 

Young's  Long  Keeper.     See  Easter  Pippin. 

Yost.  Flat,  striped  ;  coarse,  pleasant,  sub- 
acid.    December.     Pa. 

Zane  ;  or,  Zane  Greening.     Large,  roundish 

green  ;  poor.     Winter. 
Zieber.     Small,  yellow,  striped ;  dry,  good. 


APRICOTS. 


Abricot  Blanc.    See  White  Masculine. 
Abricot  Commun.     See  Roman. 
Abricotier.     See  Red  Masculine. 
Abricot  Peche.     See  Peach. 
Alberge.     See  Albergier. 
Albergier,  p.  332. 
Anson's.     See  Moorpark. 
Anson's  Imperial.     See  Peach. 

Black,  p.  332. 

Blanc.     See  White  Masculine. 

Blenheim.     See  Shipley's. 

Breda,  p.  332. 

Briancon.  A  small  tree  or  shrub,  a  native 
of  the  Alps.  Fruit  small,  round,  scarcely 
eatable.     Ornamental. 

Brown  Masculine.  See  Red  Mascu- 
line. 

Brussels,  p.  332. 

Burlington,  p.  332. 

D'Alexandrie.     See  Musch. 
D'Hollande.     See  Breda. 
Double  Flowering.     Ornamental— rare  here. 
Dubois    Early    Golden.      See    Early    Gol- 
den. 
Du  Luxembourg.     See  Peach. 
Dunmore.     See  Breda. 

Early  Golden,  p.  332. 

Early  Masculine.     See  Red  Masculine. 

Early  Orange.     See  Orange. 

Early  White  Masculine.     See  White  ditto. 

Germine.     See  Roman. 


Hemskirke,  p.  332. 

Lafayette,  p.  333. 

Large  Early,  p.  333. 

Large  Turkey.     See  Turkey. 

Moorpark,  p.  333. 
Musch,  p.  333. 

Noir.     See  Black. 

Oldaker's  Moorpark.    See  Moorpark. 
Orange,  p.  333- 

Peche.     See  Peach. 
Peche  Grosse.     See  Peach. 
Peach,  p.  334. 
Persian.     See  Orange. 
Purple  Apricot.     See  Black. 

Red  Masculine,  p.  334. 

Ringgold,  p.  334- 

Roman,  p.  334. 

Royal,  p.  334- 

Royal  Orange.     See  Orange. 

Royal  Peach.     See  Peach. 

Royal  Persian.     See  Orange. 

Shipley's,  p.  334. 

Shipley's  Large.     See  Shipley. 

Temple's.     See  Moorpark. 
Texas,  p.  334. 
Transparent.     See  Roman. 
Turkey,  p.  334. 


4/2  Descriptive  List  and  Index — Cherries. 

Violet     See  Black.  White  Apricot.    See  White  Masculine. 

While  Masculine,  p.  335. 
Walton  Moorpark.    See  Moorpark.  Wurtemburg.     See  Peach. 


Crystal  White,  p.  438. 
Dorchester,  p.  438. 
Kittatinny,  p.  438. 
Newman's  Thornless,  p.  438. 


BLACKBERRIES. 

New  Rochelle,  p.  438. 

Seacor's      Mammoth, 
chelle. 

Wilson's  Early,  p.  438. 


See     New     Ro 


CHERRIES. 


Adams  Crown.  Medium,  roundish,  pale 
red  ;  flavor  pleasant.     Late  June. 

Amber  Gean.  Small,  oval  heart-shaped, 
pale  yellow;  sweet,  pleasant.  Great 
bearer.     Late. 

American  Amber.  Medium,  roundish  heart- 
shaped,  light  amber  and  red ;  flavor 
moderate. 

American  Heart,  p.  367. 

Anne.  Rather  small,  roundish,  red  ;  sweet, 
very  good.     Ky. 

Ansell's  Fine  Black.     See  Black  Heart. 

Apple  Cherry.     See  Gridley. 

Arch  Duke,  p.  373. 

Arden's  Early  White  Heart.  See  Early 
White  Heart. 

Baumann's  May.     See  May  Bigarreau. 

Belle  de  Bevay.     See  Reine  Hortense. 

Belle  de  Choisy,  p.  374. 

Belle  d'Orleans,  p.  367. 

Belle  de  Sceaux,  p  374. 

Belle  Magnifique,  p.  374. 

Belle  Vezzouris.     Rather  large,  light  red ; 

sub-acid.     Rather  late. 
Bigarreau.     See  Yellow  Spanish. 


Bigarreau,  Black.  Medium,  heart-shaped, 
black ;  flesh  firm,  rather  dry.  Season 
medium. 

Bigarreau  Blanc.      See  White  Bigarreau. 

Bigarreau,  China,  p.  367. 

Bigarreau,  Couleur  de  Chair.     See  Elton. 

Bigarreau  Gabalis.     See  Mezel. 

Bigarreau  de  Mai.     See  May  Bigarreau- 

Bigarreau,  Gros  Coeuret.  Large,  roundish 
heart-shaped,  suture  raised,  becoming  red- 
dish black  ;  flesh  firm,  flavor  moderate. 

Bigarreau  Gros  Noir.     See  Elkhom. 

Bigarreau,  Large  Red.  Large,  oblong 
heart-shaped,  dark  red  ;  flesh  firm.  Sea- 
son medium. 

Biganeau,  Royal,  and  Bigarreau  Tardif 
See  Yellow  Spanish. 

Black  Bigarreau  of  Savoy.  Large,  heart- 
shaped,  black  ;  flesh  purple,  firm.     Late. 

Black  Caroon  ;  or  Carone.  Rather  small, 
intermediate  in  character  between  the 
Mazzard  and  Black  Heart — of  little  value. 

Black  Circassian.     See  Black  Tartarian. 

Black  Eagle,  p.  364. 

Black  Hawk,  p.  364. 

Black  Heart,  p.  364. 


Descriptive  List  and  Index — Cherries. 


A71 


Black  Honey.     See  Black  Mazzard. 

Black  Mazzard.  The  wild  or  original  type 
of  the  Heart  varieties  of  the  cherry.  Small, 
oval,  heart-shaped,  black,  bitter — only 
valuable  for  raising  stocks. 

Black  Russian.     See  Black  Tartarian. 

Black  Tartarian,  p.  365. 

Bleeding  Heart  Medium,  long  heart- 
shaped,  dark  red ;  flavor  moderate.  Late 
June 

Bloodgood's  Amber:  or,  Bloodgood's 
Honey.     See  American  Amber. 

Bowyer's  Early  Heart.  Medium,  obtuse 
heart-shaped,  amber  and  red  ;  flavor  plea- 
sant.    Middle  of  June. 

Brandywine,  p.  365. 

Brant,  p.  365, 

Brenneman's  Early.  See  Cumberland  Seed- 
ling. 

Bristol  Cheny.     See  Black  Mazzard. 

Burr's  Seedling,  p.  367. 

Buttner's  Black  Heart.  Large,  nearly  black  : 
flesh  firm,  flavor  moderate.     German. 

Buttner's  October  Morello.  Small,  acid, 
late— of  little  value. 

Buttner's  Yellow.  Medium,  roundish, 
clear  yellow  ;  flesh  firm,  sweet,  of  moderate 
quality.     Late. 

Carmine  Stripe,  p.  367. 

Carnation,  p.  374. 

Caroline,  p.  367, 

Cerisse  InduUe.     See  Early  May. 

Champagne,  p.  367. 

China  Bigarreau,  p.  367. 

Cleveland,  p.  367. 

Cluster.    Quite  small,   round,  red ;    two  to 

six  in  a  close  cluster  on  a  common  stalk — 

of  little  value. 
Coe's  Late  Carnation,  p.  374. 
Coe's  Transparent,  p.  368. 
Common  English.    See  Black  Mazzard,  and 

Black  Carone. 
Common  Red.     See  Pie  Cherry. 
Conestoga,  p.  365. 
Cumberland's  Seedling,  p.  365. 

Davenport's  Early.    See  Black  Heart. 

Delicate,  p.  368. 

Dodtor,  p.  368. 

Donna  Maria,  p.  373. 

Downer,  p.  369. 

Downer's  Late  Red.     See  Downer. 

Downing's  Red  Cheek,  p.  369. 

Downton,  p.  369. 


Duchesse  de  Palluau,  p.  374. 
Dutch  Morello.     See  Morello. 

Eariy  Black.     See  Black  Heart. 

Early  May,  p.  374. 

Early  Prolific,  p.  369. 

Early  Purple  Guigne,  p.  365. 

Early  Richmond,  p.  375. 

Early  White  Heart,  p.  369. 

Elizabeth.     Rather  large,  heart-shaped,  rich 

dark    red ;    flesh  half  tender,    pleasant. 

Late  June.     Ohio. 
Elkhom,  p.  365. 
Elliott's  Favorite,  p.  369. 
Elton,  p.  369. 
English  Morello.     See  Morello. 

Favorite.  Rather  small,  pale  yellow  and 
red  ;  sweet,  delicate.     Late  June.     Ohio. 

Flemish.  Rather  large,  oblate,  red ;  sub- 
acid, not  rich. 

Flesh-colored  Bigarreau.     See  Elton. 

Florence,  p.  369. 

Four-to-the-Pound.      See  Tobacco-Leaved. 

Eraser's  Black  Heart.    See  Black  Tartarian. 

Eraser's  Black  Tartarian.  See  Black  Tar- 
tarian. 

Eraser's  White  Tartarian.  See  White  Tar- 
tarian. 

Gascoigne's  Heart.     See  Bleeding  Heart. 

German  Mayduke.  See  Early  Purple 
Guigne. 

Gifford's  Seedling.  Small,  round  heart- 
shaped,  light  red ;  sweet. 

Governor  Wood,  p.  370. 

Graffion.     See  Yellow  Spanish. 

Great  Bigarreau,  p.  366. 

Gridley.  Medium,  roundish,  black;  flesh 
firm,  flavor  moderate.  Late  June.  Great 
bearer.     Mass. 

Guigne  Noir  Luisant.  Medium,  round 
heart-shaped,  reddish  black;  rich,  acid. 
Late  July. 

Guigne  Noir  Tardive.     See  Elkhom. 

Hative.     See  Early  May. 

Hildesheim.  Medium,  heart-shaped,  yel- 
low and  red  ;  sweet,  agreeable. 

Hoadley,  p.  370. 

Holland  Bigarreau.  See  Napoleon  Bigar- 
reau. 

Holman's  Duke.     See  Mayduke. 

Honey.  Small,  roundish,  yellow  and  red ; 
very  sweet     Late. 


474 


Descriptive  List  and  Index — Cherries, 


Hovey,  p.  370. 
Hyde's  Late  Black,  p.  370. 
Hyde's  Red  Heart.    Medium,  heart-shaped, 
lively  red ;  pleasant. 

Imperial  Morello.  Medium,  roundish,  dark 
purplish  red ;  acid.    Late. 

Jefifrey's  Duke,  p.  375. 
Jocosot,  p.  365. 

Kennicot,  p.  365. 

Kentish  Red.     See  Early  Richmond. 

Keokuk.  Large,  heart-shaped,  dark  purple, 
rather  coarse,  poor.  Strong  grower. 
Produftive.     Ohio. 

Kirtland's  Large  Morello.  See  Large  Mo- 
rello, 

Kirtland's  Mammoth,  p.  371. 

Kirtland's  Mary,  p.  371. 

Knevett's  Late  Bigarreau.    See  Florence. 

Knight's  Early  Black,  p.  366. 

Lady  Southampton's  Yellow.  Medium, 
heart-shaped,  all  yellow;  firm,  poor. 
Late. 

Large  Black  Bigarreau.     See  Elkhom. 

Large  Heart-shaped  Bigarreau.  See  Bigar- 
reau Gros  Coeuret. 

Large  Morello,  p.  375. 

Large  White  Bigarreau.  See  White  Bigar- 
reau. 

Late  Bigarreau,  p.  372. 

Late  Duke,  p.  373. 

Late  Honey.     See  Honey. 

Late  Kentish.     See  Pie  Cherry. 

Leather  Stocking,  p.  366. 

Lemercier.     See  Reine  Hortense. 

Logan,  p.  366. 

Louis  Philippe,  p.  373. 

Lundie  Gean.  Medium,  roundish,  black. 
July. 

Madison  Bigarreau,  Medium,  rousdish, 
yellow  and  red  ;  pleasant,  moderate  fla- 
vor. 

Manning's  Late  Black,  p.  366. 

Manning's  Mottled,  p.  371. 

May  Bigarreau,  p.  366. 

May  Cherry.     See  Early  May. 

Mayduke,  p.  373. 

Mazzard.     See  Black  Mazzard. 

Merveille  de  Septembre.  Small,  rather  dry, 
sweet — of  little  value.  August,  September. 
French. 


Mezel,  p.  366. 
Milan.     See  Morello. 

Monstrous  de  Bevay.     See  Reine  Hortense, 
Monstrous  de  Mezel.     See  Mezel 
Morello,  p.  373. 

Mottled  Bigarreau.  See  Manning's  Mot 
tied. 

Napoleon  Bigarreau,  p  371. 

Ohio  Beauty,  p.  372. 

Osceola,  p.  366. 

Ox-Heart  (of  the  English).  Large,  obtuse 
heart-shaped,  dark  red,  half-tender,  of 
second  quality.  The  name  Ox-heart  is 
erroneously  applied  here  to  the  White 
Bigarreau  and  to  several  worthless  sorts. 

Pie  Cherry,  p.  375. 

Pierce's  Late.  Medium,  heart-shaped,  am- 
ber and  dark  red;  flesh  tender,  sweet, 
rich.     Late.     Mass. 

Plumstone  Morello,  p.  375. 

Pontiac,  p.  366. 

Portugal  Duke.     See  Archduke. 

Powhatan,  p.  366. 

Pr^coce.     See  Early  May. 

President.  Large,  dark  red ;  half  tender, 
sweet.     Late  June. 

Proudfoot.  Large,  heart-shaped,  dark  pur- 
plish red  :  flesh  firm,  sweet.  Late. 
Ohio, 

Red  Jacket,  p.  372. 

Reine  Hortense,  p.  375. 

Remington  White  Heart.  Small,  heart- 
shaped,  yellow  ;  flavor  poor.  Very  late. 
Worthless. 

Richardson,  p.  366. 

Rivers'  Early  Amber.  Resembles  Early 
White  Heart,  but  later. 

Rivers'  Early  Heart.  Medium,  heart- 
shaped.  Rather  early,  but  poor.  Eng- 
lish. 

Roberts'  Red  Heart.  Medium,  round 
heart-shaped,  pale  amber  and  pale  red  ; 
with  a  good  flavor.     Late  June.     Mass. 

Rockport  Bigarreau,  p.  372. 

Ronald's  Large  Black  Heart.  See  Black 
Tartarian. 

Ronald's  Large  Morello.     See  Morello. 

Royal  Duke,  p.  ^573. 

Rumsey's  Late  Morello.  Large,  roundish, 
heart-shaped  ;  rich  red,  juicy,  acid.  Late 
August.    Of  little  value. 


Descriptive  List  and  Index — Currants. 


47S 


Shannon,  p.  373. 

Small  May.     See  Early  May. 

Spanish  Black  Heart.     See  Black  Heart. 

Sparhawk's  Honey.  Medium,  round  heart- 
shaped,  regular,  pale  and  bright  red ;  sweet. 
Late  June. 

Street's  May.    See  Early  White  Heart 

Swedish.     See  Early  White  Heart. 

Sweet  Montmorency,  p.  372. 

Tecumseh,  p.  366. 

Tobacco- Leaved.  Leaves  large,  fruit  small. 
Worthless. 

Townsend,  p.  372. 

Tradescant's  Black  Heart.     See  Elkhom. 

Transparent  Guigne  ;  or,  Transparent  Gean. 
Small,  oval  heart-shaped,  pink  and  red, 
pellucid  ;  tender,  slightly  bitter,  becoming 
rich  and  good.  Rather  late.  Tree  vigor- 
ous and  produdlive. 


Triumph  of  Cumberland.   See  Cumberland's 

Seedling. 

Vail's  August  Duke,  p.  375. 
Virginian  May.     See  Early  Richmond. 

Wax  Cherry.     See  Carnation. 

Wendell's  Mottled  Bigarreau,  p.  367. 

Werder's  Early  Black  Heart,  p.  367. 

White  Bigarreau,  p.  372. 

White  Tartarian.  Rather  small,  wholly 
pale  yellow,  somewhat  pellucid,  with  a 
moderate,  rather  bitter  flavor.  [A  spurious 
White  Tartarian,  but  of  better  quality,  is 
light  pink  and  red ;  with  a  sweet,  good 
flavor.] 

Yellow  Honey.     See  Honey. 
Yellow  Spanish,  p.  372. 


CURRANTS. 


Attractor,  p.  427. 

Black  English,  p.  429. 
Black  Naples,  p.  429. 
Blanc  Transparent.    See  Transparent. 

Caucasian,  p.  427. 

Champagne.     Medium,  pink  or  very  pale 

red ;  rather  acid. 
.Cherry,  p.  427. 
Common  Black,  p  429. 


Dana's  New  White,  p.  427. 

Fertile  Currant  of  Palluau. 
Fertile  d'Angers,  p.  428. 


See  Palluau. 


Gloire  des  Sablons,  Medium,  bunches 
long,  loose,  white,  striped  red,  acid — un- 
produdtive. 

Goliath.     See  Victoria. 

Gondoin  Red,  p.  428. 

Gondoin  While,  p.  428. 


Houghton  Castle.    See  Vidoria. 

Imperial  Yellow ;  or,  Imperial  White. 
White  Grape. 


See 


Knight's  Early  Red.  Possesses  no  distinc- 
tive merits,  being  scarcely  earlier  than 
other  sorts. 

Knight's  Large  Red,  p,  428. 

Knight's  Sweet  Red,  p.  428. 

La  Caucasse.    See  Caucasian. 

La  Hative.  A  new  French  currant  of 
moderate  size,  produdliveness,  and 
quality. 

Large  Fruited  Missouri.  A  large  sized 
variety  of  the  Missouri  Currant  (Hiies 
aureum\  possessing  a  pleasant  fla- 
vor. 

Le  Fertile.  Large,  deep  red,  vigorous,  very 
productive. 

Long  Bunched  Red.  Resembles  Red  Dutch, 
but  rather  larger  in  clusters  and  fruit. 


476 


Descriptive  List  and  Index — Grapes, 


Macrocarpa.  Nearly  resembles  the  Cherry 
Currant,  but  more  produdlive. 

May's  Victoria.     See  Victoria. 

Missouri.  See  Large  Fruited  Mis- 
souri. 

Morgan's  Red.     See  Red  Dutch. 

Morgan's  White.     See  White  Dutch. 

Palluau,  p.  428. 

Pleasant' s  Eye.     See  Champagne. 

Prince  Albert,  p.  428. 

Red  Dutch,  p.  429. 
Red  Grape,  p.  429. 
Red    Provence.       Late,    acid :     vigorous, 

shoots  reddish. 
Reeve's  White.     See  White  Dutch. 

Striped  Fruited.  Small,  striped,  of  little 
value.    German. 


Transparent,  p.  429. 

Versaillaise,  p.  429. 
Vidtoria,  p.  429. 

White  Antwerp.  Large,  bunches  ratlier 
long ;  sweet,  very  productive. 

White  Clinton.  Closely  resembles,  or  is 
identical  with  White  Dutch. 

White  Crystal.     See  White  Dutch. 

White  Dutch,  p.  429. 

White  Grape,  p.  429. 

White  Leghorn.     See  White  Dutch. 

White  Provence.  Large,  white  ;  the  most 
vigorous  of  the  white  sorts,  but  moderate- 
ly produflive.  Leaves  often  edged  with 
white.     New. 

Wilmot's  Red  Grape.  .  Resembles  May's 
Vi(5loria ;  good  and  produdlive. 


Crown  Bob,  p.  429. 
Downing's  Seedling,  p.  431. 
Houghton's  Seedling,  p.  431. 
Mountain  Seedling,  p.  431. 


GOOSEBERRIES. 

Parkinson's  Laurel,  p.  430. 

Red  Warrington,  p.  430. 
Roaring  Lion,  p.  430. 

Wellington's  Glory,  p.  431. 
Whitesmith,  p.  431. 


GRAPES. 


Ada.    Bunches  large,  compact,  berries  dark ; 

sweet,  vinous.     Flushing,  L.  I. 
Adirondac,  p.  399. 
Aleppo,  p.  405. 
Alexander's,  p.  400. 
Allen's  Hybrid,  p.  404. 
Alvey,  p.  400. 
Amiens.    See  Royal  Muscadine. 


Anna,  p.  404. 

Ansell's    Large  Oval   Black.       See  Black 

Morocco. 
Arkansas.     Closely  resembles,  or  is  identical 

with  Norton's  Virginia. 
August  Muscat.     Berries  small,  oval,  black, 

poor     quality— a    weak    grower.       Very 

early. 


Descriptive  List  and  Index — Grapes. 


477 


Barnes.  Bunches  and  berries  medium, 
black ;  sweet,  good.     Quite  early.     New. 

Black  Barbarossa,  p.  405. 

Black  Burgundy.     See  Black  Frontignan. 

Black  Chasselas.     See  Black  Muscadine. 

Black  Cluster,  p.  405. 

Black  Corinth ;  or,  Zante  Currant.  Small, 
round,  black ;  quality  moderate. 

Black  Frontignan,  p.  406. 

Black  German.     See  York  Madeira. 

Black  Grape  from  Tripoli.  See  Black  Tri- 
poli. 

Black  Hamburgh,  p.  406. 

Black  Lisbon.     See  Black  Prince. 

Black  Lombardy,  p.  406. 

Black  Morillon.     See  Black  Cluster. 

Black  Morocco,  p.  406. 

Black  Muscadel.     See  Black  Morocco. 

Black  Muscadine,  p.  406. 

Black  Muscat  of  Alexandria,  p.  406. 

Black  Palestine.     See  Black  St.  Peter's. 

Black  Portugal.     See  Black  Prince. 

Black  Prince,  p.  406. 

Black  Spanish.     See  Black  Prince. 

Black  St.  Peter's,  p.  406. 

Black  Sweetwater,  p.  406. 

Black  Tripoli,  p.  407. 

Bland,  p.  402. 

Bland's  Madeira,  Bland's  Pale  Red,  and 
Bland's  Virginia.     See  Bland. 

Blood's  Black.     Large,  coarse,  foxy.     Early. 

Blue  Troll  inger.     See  Black  Hamburgh. 

Boston.     See  Black  Prince. 

Bowood  Muscat  See  White  Muscat  of 
Alexandria. 

Brinckle.  Bunches  large,  compact,  berries 
round,  black  ;  flesh  solid,  not  pulpy,  flavor 
rich,  vinous.     Phila. 

Brown  Hamburgh.     See  Black  Hamburgh. 

Bull :  or,  Bullet.     See  Scuppemong. 

Bullit.     See  Taylor's  Bullit. 

Canadian  Chief.  Bunches  large,  shouldered  ; 

vine  productive.    Of  foreign  origin. 
Canby's  August.     See  York  Madeira. 
Cape  Grape.     See  Alexander's. 
Carter.     Berries  large,  round,  reddish  black, 

of  good  quality.     Season  medium, 
Cassady,  p.  404. 
Catawba,  p.  400. 
Catawba  Tokay.     See  Catawba. 
Charlesworth  Tokay,  p.  408. 
Chasselas  Blanc.     See  Royal  Muscadine. 
Chasselas  de   Bar  sur  Aube.      See   Royal 

Muscadine. 


Chasselas  Musque.     See  Musk  Chasselas. 

Chasselas  Noir.     See  Black  Muscadine. 

Chasselas  Royal.     See  White  Sweetwater. 

Ciotat,  p.  408. 

Clara,  p.  404. 

Clifton's  Constantine.     See  Alexander's. 

Clinton,  p.  400. 

Clover  St  Black.  Bunches  and  berries 
large,  black ;  very  good  Cross  of  native 
and  foreign.     Rochester,  N.  Y.     New. 

Columbia.  Bunches  small,  compact ;  berries 
small,  black ;  pleasant,  vinous.  George- 
town, D.  C. 

Concord,  p.  400. 

Creveling,  p.  400. 

Cumberland  Lodge;     See  Esperione. 

Cuyahoga,  p.  404. 

Damascus.  Bunches  large  ;  berries  very 
large,  black;  rather  acid.  Exotic — re- 
quires fire  heat. 

Dana.  Bunches  and  berries  medium,  dark 
red ;  slightly  vinous,  fine.  Roxbury. 
Mass.     New. 

Delaware,  p.  403. 

Devereux.  Bunches  medium  ;  berries 
small,  purple  ;  sweet     Foreign. 

Diana,  p.  403. 

Diana  Hamburgh,  p.  403. 

Dracut  Amber.  A  brown  fox,  somewhat  re- 
sembling, but  not  equal,  in  flavor  to,  the 
Northern  Muscadine. 

Dutch  Sweet  Water.  Bunches  medium  ; 
berries  large,  oval,  amber;  good  early 
white  grape.     Foreign. 

Early  Black  July,  p.  407. 

Early  Chasselas.  See  Early  White  Mal- 
vasia. 

Early  Sweetwater.  See  White  Sweet- 
water. 

Early  White  Malvasia,  p.  408. 

Eariy  White  Muscadine.  See  White  Sweet- 
water. 

Eariy  White  Teneriffe.  See  Royal  Musca- 
dine. 

Elsinborough  ;  or,  Elsinburgh,  p.  400. 

Emily.  Berries  rather  small,  pale  red,  ex- 
cellent— of  foreign  parentage.  A  worthless 
native  also  has  this  name. 

Esperione,  p.  407. 

Fintindo,  p.  407. 

Flame-Colored  Tokay.     See  Lombardy. 

Fox  Grape.     See  Scuppemong. 


473 


Descriptive  List  and  hidex — Grapes. 


Framingham      Medium,  black,  very  early  ; 

quality  moderate.     Mass. 
Franklin.        Bunches     medium  ;       berries 

rather  small,  bluish  purple  ;  rather  acid, 

moderately  good — a  strong   grower    and 

productive. 

Garrigues.     See  Isabella. 
Genuine  Tokay.     See  White  Tokay. 
Gibraltar.     See  Black  Hamburgh. 
Golden  Chasselas.     See  Royal  Muscadine. 
Golden  Clinton.    A  greenish  white  seedling 

of  the  Clinton.     Rochester,  N.  Y. 
Graham.      Bunches    medium,   shouldered, 

not  compact ;  berries  round,  purple,  little 

or  no  pulp,  good.     Phila. 
Gros    Colman.       Bunches    large  ;     berries 

large,  round,  black.     Foreign.     New. 
Grove  End  Sweetwater.     See  Early  White 

Sweetwater. 
Grizzly  Frontignan,  p.  407. 

Hall's    Grape.       Berries    medium,     dark ; 

quality  and  season  medium.     Ohio. 
Hardy  Blue  Windsor.     See  Esperione. 
Harris.     Medium,  black ;  sweet,  with  pulp 

— productive.     Southern. 
Hartford  Prolific,  p.  401. 
Heath.     See  Delaware. 
Herbemont,  p.  401. 
Howell.      Bunches    and    berries    medium, 

black  ;     skin     thick,    pulp    firm,    good. 

Early.     New. 
Hudson.     Resembles    Isabella,  but  not  as 

rich  and  sprightly.     Hudson,  N.  Y. 
Hyde's  Eliza.     Intermediate  in  appearance 

between    Isabella  and   Clinton.     Growth 

not  as  strong  as  Isabella,  but  earlier. 

lona,  p.  403. 
Isabella,  p.  401. 
Israella,  p.  401. 

Ives'  Seedling.  Early,  black,  hardy,  healthy  ; 
for  wine.     New.     Popular.     Wiestem. 

Joslyn's  St.   Alban's.    See  Musk  Chasse- 
las. 
July  Grape.    See  Early  Black  July. 

Knight's  Variegated  Chasselas,  p.  408. 

Labd.       Bunches  medium  ;    berries  large, 

black,  pleasant.     Pa. 
Lady       Downes'        Seedling.        Bunches 

long,     compact ;    berries     oval,    black ; 


sweet,    skin    thick.      Good  bearer,    sets 

well,  ripens  late — keeps  long.     English. 
Large  German.     See  York  Madeira. 
Le  Coeur.     See  Black  Morocco. 
Le  Cour.     See  Musk  Chasselas. 
Lenoir,  p.  401, 
Logan,  p.  401. 
Lombardy,  p.  407. 
Longworth's  Ohio.     See  Ohio. 
Louisa.     See  Isabella. 
Lunel.     See  White  Muscat  of  Alexandria. 
Lydia,  p.  404. 
Lyman.     Bunches  small,   compact ;  berries 

round,  smooth,  black;  resembles  Clinton 

in  flavor. 

Macready's  Early.  Bunches  compact  ;  ber- 
ries white,  pointed  ;  juicy,  melting,  plea- 
sant.    Foreign. 

Madeira  Wine  Grape.     See  Verdelho- 

Madeline.     See  Eariy  Black  July. 

Malaga.     See  White  Muscat  of  Alexandria. 

Malmsley  Muscadine.     See  Ciotat. 

Mammoth  Catawba.  Bunches  large,  not 
compact  ;  berries  large,  round,  red — does 
not  equal  Catawba  in  flavor. 

Marion.  Bunches  rather  large,  compact  ; 
berries  medium,  black  purple  with  bloom  : 
flavor  sharp — of  the  Clinton  family;  be- 
comes eatable  in  winter. 

Marionport.     See  York  Madeira. 

Martha,  p.  404. 

Mary,  p.  404. 

Mary  Ann.  Bunches  large,  oblong  oval, 
black  ;  sweet,  very  foxy.     Early. 

Massachusetts  White.  A  large,  light  brown 
fox— of  little  or  no  value. 

Maxatawney,  p.  404. 

Meade's  Seedling.  Closely  resembles  its 
parent,  the  Catawba,  but  a  little  darker  and 
better.     Mass. 

Michigan,  p.  403. 

Miles.  Bunches  and  berries  medium,  ob- 
long oval,  black ;  sweet,  good.  Very 
early.     Strong  grower.     Pa. 

Miller's  Burgundy;  or,  Miller's  Grape 
p.  407. 

Miner's  Seedling.    See  Venango. 

Missouri,  p.  401. 

Mottled,  p.  401. 

Muscat  Noir.     See  Black  Frontignan. 

Muscat  d'Alexandrie.  See  White  Musca: 
of  Alexandria. 

Muscat  Blanc.     See  White  Frontignan. 

Muscat  Hamburgh.     See  Black  Hamburgh 


Descriptive  List  and  Index — Grapes. 


479 


Muscat  Rouge.     See  Grizzly  Frontignan. 
Musk  Chasselas,  p.  408. 

Nonantum.  Bunches  small  :  berries  good 
size,  black,  free  from  pulp,  good.  Mass. 
New. 

Northern  Muscadine,  p.  403. 

Norton's  Seedling;  or  Norton's  Virginia, 
p.  402. 

Ohio,  p.  402. 

Oldaker's  West's  St.  Peter's.  See  Black  St. 
Peter's. 

Oporto.  A  native  with  small  bunches,  and 
rather  small  berries,  dark  ;  acid.  Claimed 
as  good  for  wine,  its  only  merit. 

Palestine.  Bunches  immense ;  berries 
sniall,  amber ;  sweet.     Foreign. 

Parsley-Leaved  Muscadine.     See  Ciotat. 

Pauline.  Bunches  large,  compa6t,  shoul- 
dered ;  berries  medium,  brownish  red ; 
sweet,  without  pulp.     Southern. 

Payn's  Early.     See  Isabella. 

Perkins.  A  brown  fox  grape,  resembling 
Northern  Muscadine,  but  lighter  colored 
and  inferior  in  quality. 

Pitmaston  White  Cluster,  p.  408. 

Poonah.     See  Black  Lombardy. 

Portuguese  Muscat.  See  White  Muscat  of 
Alexandria. 

Powell.     See  Bland. 

Prince  Albert.     See  Black  Barbarossa. 

Purple  Hamburgh.     See  Black  Hamburgh. 

Purple  Urbana.     See  Logan. 

Raabe,  p.  402. 

Raisin   de   Calabre.     Large,  round,  white, 

sweet,  firm.     Keeps  well. 
Raisin  de  Cuba.     See  Black  Lombardy. 
Raisin  des  Cannes.      See  Black  Lombardy. 
Raisin  d'Espagne.     See  Black  Morocco. 
Rebecca,  p.  405. 
Red  Chasselas,  p.  407. 
Red  Frontenac  of  Jerusalem.     See   Black 

Muscat  of  Alexandria. 
Red  Hamburgh.     See  Black  Hamburgh. 
Red  Muscat  of  Alexandria.     See  Black  ditto. 
Red  Traminer,  p.  407. 
Rogers'  Hybrids,  p  402. 
Rose  Chasselas,  p.  407. 
Royal  Muscadine,  p.  408, 
Royal  Vineyard.        Bunches    and    berries 

large,  amber;    rich,   aromatic.      Foreign. 

New. 


Schiras,  p.  407. 

Scotch  White  Cluster,  p.  408. 

Scuppemong,  p.  405. 

Segar  Box.     See  Ohio. 

St.  Catherine.  Bunches  and  berries  large; 
sweet,  tough,  very  foxy. 

St.  Peter's.     See  Black  St.  Peter's. 

Stillward's  Sweetwater.  See  White  Sweet- 
water. 

Striped  Muscadine.     See  Aleppo. 

Switzerland  Grape.    See  Aleppo. 

Syrian,  p.  408. 

Tasker's  Grape.    See  Alexander's. 

Taylor's  Bullitt,  p.  405. 

To-Kalon,  p.  402. 

Trebbiana.    Resembles  Syrian,  but  better — 

keeps  well.     Foreign. 
Trentham  Black.     Resembles  Black  Prince 

— better  in  quality.     Foreign. 
True  Burgundy.     See  Black  Cluster. 
Tryon.     See  York  Madeira. 
Turner's  Black.     See  Esperione. 

Underbill's  Seedling.  A  red  or  brown  fox, 
with  large,  round  berries,  tough  pulp,  of 
moderately  foxy  flavor. 

Union  Village,  p.  402. 

Valentine's.     See  Black  Hamburgh. 
Variegated  Chasselas.     See  Knight's  Varie- 
gated Chasselas. 
Venango,  p.  404. 
Verdelho,  p.  410. 

Vidloria.     See  Black  Hamburgh. 
Vitis  Vulpina.     See  Scuppemong. 

Wantage.     See  Lombardy. 

Warner's   Black   Hamburgh.        See  Black 

Hamburgh. 
Warren.     See  Herbemont. 
West's  St.  Peter's.     See  Black  Lombardy. 
White   Catawba.     Bunches  medium,   com- 

padl  ;  berries  large,  round,  white  :  sweet. 

Cin.,Ohio. 
White  Chasselas.     See  Royal  Muscadine. 
White  Constantia.     See  White  Frontignan 
White  Corinth.      Bunches  compadt  ;  sweet, 

pleasant.     Foreign. 
White  Frontignan,  p.  409. 
White   Gascoigne.      Bunches    and   berries 

oval,  good.     Foreign. 
White  Hamburgh,  p.  409. 
White  Lisbon.     See  White  Hamburgh. 
White  Muscadine.     See  White  Sweetwater. 


48o 


Descriptive  List  and  Index — Ne6lari7ies. 


White  Muscat  of  Alexandria,  p.  409. 

White  Muscat  of  Lunel.  See  White  Mus- 
cat of  Alexandria. 

White  Nice,  p.  409. 

White  Parsley- Leaved.     See  Ciotat. 

White  Portugal.     See  White  Hamburgh. 

White  Raisin.     See  White  Hamburgh. 

White  Rissling,  p.  409. 

White  Sweetwater,  p.  409. 

White  Tokay,  p.  410. 

Wilmington.  Bunches  and  berries  large, 
white,  acid,  showy. 

Wilmot's  New  Black  Hamburgh.  See 
Black  Hamburgb. 

Winchester.     See  Union  Village. 


Winnie.     See  Alexander's. 

Winslow.     Bunches  small,  compadl ;  berries 

small,  black ;  resembles  Clinton,  but  earlier. 

Ohio. 

Yeddo.     Bunches  medium,  berries  brown  ; 

excellent.     Rather  late.     Quite  new. 
York  Madeira.     Bunches  short,  thick,  com- 

pa(5t  ;  berries  roundish  oval  ;  excellent,  of 

a  peculiar  flavor.     Produ(5live  and  hardy. 

Pa. 

Zante  Currant.     See  Black  Corinth. 
Zinfindal,  p.  407. 


NECTARINES. 


Aromatic    See  Early  Violet. 

Black  Murray.    See  Murry. 

Boston,  p.  329. 

Broomfield.    Large,  roundish,  yellow,  with  a 

dull  red  cheek ;    rather  pleasant.     Late. 

Mass. 

Claremont.     See  Elruge. 
Common  Elruge.     See  Elruge. 
Cowdray  White.     See  New  White. 


■with  a  scarlet  cheek  ;  firm,  poor.  Late. 
Cultivated  only  for  its  beauty.  [Prince's 
Golden  Nedlarine  resembles  this,  but  is 
larger,  a  week  later,  and  has  large 
flowers.] 

Hardwicke  Seedling,  p.  329. 
Hunt's  Tawny,  p.  329. 

Lewis.     See  Boston. 

Lucombe's  Black.     See  Early  Newington. 


D'Angleterre.     See  Newington. 
Downton,*  p.  328. 
Du  Tilly's.     See  Due  de  Telliers. 
Due  de  Telliers,  p.  329. 


Murry.  Medium,  roundish,  pale  green  with 
a  red  cheek  ;  sweet,  of  good  flavor.  20th 
of  August.  English.  Poor  bearer— little 
known  here. 


Early  Black.     See  Early  Newington. 

Early  Newington,  p.  330. 

Early  Violet,  p.  329. 

Elruge,  p.  329. 

Emerton's  New  White.     See  New  White. 

Fairchild's.  Small,  round,  flattened,  yellow- 
ish green  with  a  red  cheek  ;  flesh  yellow, 
dry,  poor.     Earl  in  ess  its  only  merit. 

Fine  Gold-Fleshed.     See  Golden. 

Flanders.     See  New  White. 

French  Newington.     See  Newington. 


Newington,  p.  330. 

Oatlands.    See  Elruge. 
Old  Newington.     See  Newington. 
Old  Roman.     See  Red  Roman. 
Old  White.     See  New  White. 
Orange.     See  Golden. 

Perkins'  Seedling.     See  Boston. 
Peterborough.       Small,    roundish,    green 
flesh  juicy,  of  tolerable  flavor.     Odlober. 
Pitmaston's  Orange,  p.  330. 


Golden.     Medium,   roundish  ovate,   yellow      Red  Roman,  p.  330. 


Descriptive  List  and  Index^Peaches. 


481 


Roman.     See  Red  Roman. 

Scarlet  Newington.     See  Newington. 
Sion  Hill.     See  Newington. 
Smith's  Newington.     See  Newington. 
Stanwick.      Rather    large,     roundish   oval, 

greenish  white,  red  in  the  sun ;    tender, 

juicy,  rich,  sugary. 


Temple's.     See  Elruge. 

Violette  Hative.    See  Early  Violet. 


Williams'     Orange. 
Orange. 


See      Pitmaston's 


PEACHES. 


Abricotee.     See  Yellow  Admirable. 

Acton  Scott.  Medium,  rather  woolly, 
nearly  white  with  a  red  cheek  ;  flesh  pale 
to  the  stone,  rich,  sometimes  a  little  bit- 
ter.    Early  English.     Rare  here. 

Admirable.     See  Early  Admirable. 

Admirable  Jaune.     See  Yellow  Admirable. 

Admirable  Tardive.     See  Belle  de  Vitry. 

Algiers  Yellow  ;  or,  Algiers  Winter.  See 
Late  Yellow  Alberge. 

Anne.     See  Early  Anne. 

Apricot  Peach.     See  Yellow  Admirable. 

Astor,  p.  317. 

Avant  Blanche.     See  White  Nutmeg. 

Batchelder.  Large,  round,  white  with  a 
blush  ;  flesh  white,  juicy,  vinous.  End  of 
September.     Mass. 

Baldwin's  Late,  p.  321. 

Balian.     See  Malta. 

Baltimore  Beauty,  p  323. 

Barrington,  p.  317. 

Barnard,  p.  323. 

Baugh,  p.  321. 

Baxter's  Seedling.     See  Jane. 

Belle  Beaut^.     See  Grosse  Mignonne. 

Belle  de  Vitry,  p.  314. 

Bellegarde,  p.  317. 

Bergen's  Yellow,  p.  325. 

Blanton  Cling,  p.  327. 

Blood  Clingstone,  p.  328. 

Bordeaux  Cling.  Large,  oval,  downy,  yellow 
with  a  red  cheek  ;  flesh  yellow,  red  at 
stone,  juicy,  vinous,  very  good.  First  of 
August. 


Bourdine.     See  Late  Admirable. 
Brevoort,  p.  321. 

Brevoort's  Morris.     See  Brevoort. 
Brentford  Mignonne.     See  Bellegarde. 
Brevoort's  Seedling  Melter.     See  Brevoort 
Brown  Nutmeg.     See  Red  Nutmeg. 
Briggs.       Large,  roundish,    bright  red  on 
white ;   juicy,    rich.       Early    September. 


Buckingham  Mignonne.     See  Barrington. 

Cambridge  Belle.  Large,  roundish,  red- 
dened in  the  sun  ;  rich,  fine— handsome. 
Early  September.     Mass. 

Carpenter's  White,  p.  317. 

Catherine  Cling,  p.  326. 

Chancellor,  p.  322. 

Chinese  Cling,  p.  326. 

Chinese  Peach.     See  Flat  Peach  of  China. 

Claret  Clingstone.     See   Blood   Clingstone. 

Clinton.  Medium,  roundish,  red  on  yellow  ; 
juicy,  good.     Late  August. 

Col.  Ausley's.     See  Barrington. 

Cole's  Early  Red,  p.  317. 

Cole's  White  Melocoton.  See  Morris 
White. 

Columbia,  p.  325. 

Columbus  June,  p.  322! 

Cooledge's  Early  Red  Rareripe.  See  Cool- 
edge's  Favorite. 

Cooledge's  Favorite,  p.  317. 

Crawford's  Early  Melocoton  ;  or,  Crawford's 
Early,  p.  323. 

Crawford's  Late  Melocoton,  p.  324. 

Cut-Leaved.     See  Emperor  of  Russia. 


[82 


Descriptive  List  and  Index — Peaches. 


D'Abricot.     See  Yellow  Admirable. 

Donahoo  Cling,  p.  326. 

Dorsetshire.     See  Nivette. 

Double  Blossomed.  Ornamental — fruit  ra- 
ther large,  roundish,  of  poor  quality. 

Double  Flowering  Peach.  See  Double 
Blossomed. 

Double  Mountain,  p.  314. 

Druid  Hill,  p.  317. 

Early  Admirable,  p.  318. 

Early  Anne,  p.  315. 

Early  Chelmsford,  p.  315. 

Early  Crawford.     See  Crawford's  Early. 

Early  Maiden.     Medium,  roundish,  whitish 

and  red  ;  juicy,  sprightly.     August.     C.W. 
Early  Newington  Freestone,  p.  322. 
Early  Purple,  p.  322. 

Early  Red  Nutmeg.     See  White  Nutmeg. 
Early  Red  Rareripe.     See  Red  Rareripe. 
Early  Royal  George.     See  Jloyal  George. 
Early  Sweetwater,  p.  320. 
Early  Tillotson,  p.  315. 
Early  White  Nutmeg.     See  White  Nutmeg. 
Early  York.     See  Large  Early  York. 
Edgar's  Late  Melting.     See  Chancellor. 
Edward's   Late   White.      Large,   roundish, 

white  with  a  red  cheek,  handsome  ;  sweet, 

juicy,  excellent.     Mid-autumn.      Ala. 
Eliza.      Medium,    round,   yellow  and   red. 

Late  September.     Phila. 
Elmira  Cling.      Large,  oval,  white,  downy  ; 

sweet,  good.     Early  August     Miss. 
Emperor  of  Russia,  p.  315. 

Favorite,  p.  318. 

Fay's  Early  Ann,  p.  318. 

Flat  Peach  of  China.  Small,  very  oblate, 
deeply  indented  to  the  stone  at  base  and 
apex,  yellowish  green  and  red  ;  juicy,  very 
good.     Early  September — curious. 

Flewellen  Cling.  Large,  round,  dark  red 
and  yellowish  white :  juicy,  high  flavored 
— clingstone.     Early  August. 

Fox's  Seedling,  p.  318. 

Freestone  Heath.     See  Kenrick's  Heath. 

French  Bourdine.     See  Late  Admirable. 

French  Magdalen.  See  Magdalen  of  Cour- 
son. 

French  Mignonne.     See  Grosse  Mignonne. 

French  Royal  George.     See  Bellegarde. 

Fulkerson,  p.  315. 


Golden  Dwarf  (Van   Buren's).       Medium, 

golden  yellow,  red  cheek  ;  dwarf,  four  or 

five  feet  high.     September. 
Golden  Mignonne.     See  Yellow  Alberge. 
Gorgas,  p.  315. 
Grand   Admirable.      Very  large,   yellowish 

white  ;     flesh  white,  red  at    stone,  very 

good.     Valuable. 
Green  Catharine,  p.  318. 
Green  Nutmeg.     See  Early  Anne. 
Grifiin's  Mignonne.     See  Royal  George. 
Griffiths.     See  Susquehanna. 
Grimwood's  Royal  George.        See   Gross* 

Mignonne. 
Grosse  Mignonne,  p.  318. 

Haines'  Early  Red,  p-  318. 

Hales'  Early,  p.  319. 

Hastings'  Rareripe,  p.  319. 

Hatch,  p.  324. 

Hative  de    Ferrieres.     Medium,   roundish, 

white   and  rich  red  ;    juicy,   sweet,   rich, 

vinous — freestone.     French. 
Heath,  p.  327. 
Henry  Clay,  p.  322. 

Hoffman's  Pound.     See  Morrisania  Pound. 
Horton's  Delicious.     Large,  roundish  oval ; 

creamy  white  and  faint  red  ;  flesh  wholly 

white,  excellent.     Odtober.     Ga. 
Hovey's  Cambridge  Belle.     See  Cambridge 

Belle. 
Hull's    Athenian.        Very    large,     oblong, 

dov(my,  dull  red  on  yellowish  white ;  rich, 

vinous.     Oclober.     Ga. 
Hyslop,  p.  327. 

Incomparable.  Large,  roundish,  light  red 
on  yellowish  white  ;  juicy,  melting,  mode- 
rately good — clingstone.     September. 

Jackson  Cling.  Large,  oblong,  pointed, 
dark  yellow  and  dark  red  ;  firm,  red  at 
stone,  juicy,  rich,  excellent.  Late  August. 
Ga. 

Jaques'  Rareripe,  p.  324. 

Jane.  Large,  roundish  oblate,  red  on  green- 
ish yellow;  excellent.  Late  September. 
Phila. 

Java  Peach.     See  Flat  Peach  of  Chiaa. 

Jones'  Early,  p.  319. 

Jones'  Large  Early,  p.  322. 

Judd's  Melting.     See  Late  Admirable. 


Galande.     See  Bellegarde. 
George  the  Fourth,  p.  318. 


Kennedy's  Cling  ;  or  Carolina. 
Clingstone. 


See  Lemon 


Descriptive  List  and  Index — Peaches. 


483 


Kenrick's  Heath,  p.  322. 

La  Grange,  p.  322. 

La  Royale.     See  Grosse  Mignonne. 

Lady  Parham,  p.  322. 

Large  American  Nutmeg.  See  Early 
Sweetwater. 

Large  Early  York,  p.  319. 

Large  French  Mignonne.  See  Grosse  Mig- 
nonne. 

Large  Newington.     See  Old  Newington. 

Large  Violet.     See  Bellegarde. 

Large  White  Clingstone,  p.  326. 

Large  Yellow  Rareripe.  See  Yellow  Al- 
berge. 

Late  Admirable,  p.  319. 

Late  Red  Rareripe,  p.  319. 

Late  Yellow  Alberge,  0<5lober  Yellow,  or, 
Algiers  Winter.  Medium,  roundish, 
greenish  yellow,  downy,  clingstone  ;  rather 
sweet  Only  for  preserving.  Of  little 
value. 

Lemon  Clingstone,  p.  327. 

Lincoln,  p.  324. 

Long  Yellow  Pineapple.     See  Lemon  Cling. 

Madeline  de  Courson.  See  Magdalen  of 
Courson. 

Magdalen  of  Cours«n,  p.  316. 

Malta,  p.  316. 

Mammoth.     See  Early  Chelmsford. 

Mellish's  Favorite.     See  Noblesse. 

Merriam,  p.  324. 

Mignonne.     See  Grosse  Mignonne. 

Molden's  White.  Large,  oblong,  whitish  ; 
flesh  wholly  white,  juicj',  sweet,  excellent. 
Late  September. 

Monstrous  Pavie.     See  Pavie  de  Pomponne. 

Montgomery's  Late,  p.  323. 

Moore's  Favorite,  p.  319. 

Moore's  June  Rather  small,  round,  yel- 
lowish and  red  ;  juicy,  vinous,  good.  Ga. 
Late  June. 

Morris'  Red  Rareripe,  p.  319. 

Morris  White,  p.  323. 

Morrisania  Pound,  p.  320. 

Motteux.     See  Late  Admirable. 

Mrs.  Poinsette,  p.  324. 

Narbonne.     See  Late  Admirable. 
Neil's  Early  Purple.    See  Grosse  Mignonne. 
New  Cut-Leaved.     See  Emperor  of  Russia. 
New  York  Rareripe,  p.  319. 
New  York  White  Clingstone.      See  Large 
White  Cling. 


Nivette,  p.  320. 

Noblesse,  p.  316. 

Noisette.     See  Chancellor. 

Nutmeg,  Red.  Very  small,  roundish  point- 
ed, yellow  and  red  ;  flesh  yellowish  white, 
flavor  moderate.     Late  July. 

Nutmeg,  White.  Very  small,  roundish  oval, 
whitish  ;  flesh  wholly  white,  mild,  plea- 
sant.    Late  July. 

Oldmixon  Clingstone,  p.  326. 

Oldmixon  Freestone,  p.  320. 

Old  Newington,  p.  326. 

Orange  Clingstone,  p.  327. 

Owen.     Large,   roundish,  yellow  and  dark 

red  ;    flesh  yellow,  juicy,  rich,  delicious. 

Late  September.     Mass. 
Owen's  Lemon  Rareripe.     See  Owen. 

Pavie  Admirable.     See  Incomparable. 

Pavie  de  Pompone,  p.  327. 

Pavie  Monstreux.     See  Pavie  de  Pompone. 

Pineapple  Cling.     See  Lemon  Cling. 

Poole's  Large  Yellow,  p.  324. 

Poole's  Late  Yellow  Freestone.  See  Poole's 

Large  Yellow. 
President,  p.  320. 
President  Church,  p.  323. 
Prince's  Climax.     Large,   oval,  yellow  and 

red  ;     rich,    aromatic — clingstone.      Late 

September.     L.  I. 
Prince's     Excelsior.       Very    large,  round, 

bright  orange  ;  flesh  wholly  yellow ;  rich, 

aromatic     0<5lober.     L.  L 
Prince's  Paragon.      Large,  oval,   yellowish 

green  and  red  ;  juicy,  rich.     September. 
Prince's  Red  Rareripe.     See  Prince's  Para- 
gon. 
Purple  Alberge.     See  Yellow  Alberge. 

Rareripe,  Late  Red,  p.  319. 

Red  Alberge.     See  Yellow  ditto. 

Red  Avant.     See  Red  Nutmeg. 

Red  Cheek  Melocoton,  p.  324. 

Red  Heath.     See  Heath. 

Red  Rareripe,  p.  316. 

Reeves'  Favorite,  p.  324. 

Rodman's  Cling,  p.  327. 

Ronald's  Mignonne.     See  Bellegarde. 

Rose.     See  Strawberry. 

Rosebank.  Large,  round,  red  on  greenish 
white  ;  juicy,  rich,  very  good.  Late  Au- 
gust.    C.  W. 

Royal  Charlotte,  p.  316. 

Royal  George,  p.  316. 


484 


Descriptive  List  aitd  Index — Pears. 


Royal    Kensington.      See    Grosse     Mig- 

nonne. 
Royale.     See  Late  Admirable. 

Scott's  Early  Red,  p.  320. 

Scott's  Magnate,  p  323. 

Scott's  Ne(5tar,  p.  320. 

Scott's  Nonpareil,  p.  324. 

Selby's  Cling.     See  Large  White  Cling. 

Serrate  Early  York,  p.  316. 

Shanghae,  p.  327. 

Smith's  Favorite,  p.  325. 

Smith's  Newington,  p.  326. 

Smock  Freestone,  p.  325. 

Snow,  p.  323. 

Strawberry,  p.  323. 

Stetson's  Seedling,  p.  320. 

Stump  the  World,  p.  320. 

Sturtevant.      Resembles   Bergen's  Yellow, 

slightly  larger,  hardy,  vigorous,  produ(5live. 

New. 
Susquehanna,  p.  325. 
Sweetwater.     See  Early  Anne. 
Sweetwater,  Early,  p.  320. 

Tippecanoe,  p.  328. 

Titus.    Large,  roundish,  yellow  and  red  ; 


juicy,   rich — excellent. 

Phila. 
Troth's  Early,  p.  321. 
Tuft's  Rareripe,  p.  325. 


Late  September. 


Unique.     See  Emperor  of  Russia. 

Vanguard.     See  Noblesse. 
Van  Zandt's  Superb,  p.  321. 

Walburton  Admirable,  p.  317. 

Walter's  Early,  p.  321. 

Ward's  Late  Free,  p.  321. 

Washington,  p.  321. 

Washington  Clingstone,  p.  328. 

White  Avant.     See  White  Nutmeg. 

White   Blossomed    Incomparable.       Laige, 

oval,  white  ;  flesh  white,   juicy,  pleasant. 

September. 
White  Imperial,  p.  321. 
White  Melocoton.     See  Morris  White. 


Yellow  Admirable,  p.  325. 

Yellow  Alberge,  p.  325. 

Yellow    Pineapple.       See     Lemon 

stone. 
Yellow  Rareripe,  p.  325. 


CUng- 


PEARS. 


Abb^  Edouard.  Medium,  obovate,  bright 
green  becoming  yellow  ;  juicy,  half-melt- 
ing, agreeable.     November.     Belgian. 

Abbott,  p.  269. 

Adams,  p.  258. 

Adelaide  de  R&ves.  Medium,  roundish, 
green  becoming  yellow ;  very  juicy,  melt- 
ing, rich,  vinous.     0(5lober.     Belgian. 

Alexander.  Medium,  oblong  obovate, 
greenish  and  russet  ;  juicy,  melting,  rich, 
very  good.    October.     N.  Y. 

Alexandre  Lambre,  p.  291. 

Alexandrina.  Medium,  roundish  obovate, 
yellow  with  a  red  cheek ;  melting,  rich, 
very  good.     September. 

Almond  Pear.    See  Beurr^  Amand^. 

Alpha,  p.  258. 


Alphonse  Karr.    See  Soldat  Laboureur. 

Althorpe  Crassane.  Medium,  roundish 
ovate,  pale  green  :  juicy,  not  rich.  Octo- 
ber. 

Amadotte.  Large,  pyriform  ;  coarse,  juicy, 
often  astringent  and  worthless.  O6I0- 
ber. 

Ambrosia.  Medium,  roundish  obovate  ; 
buttery,  without  much  flavor.  September. 
French. 

Amire  Joannet.  Small,  short  pyriform, 
greenish  yellow,  crimson  dotted  ;  becom- 
ing mealy.  Middle  of  July.  Worthless 
and  superseded. 

Amory.     See  Andrews. 

Ananas.  See  Henry  IV.,  and  Ananas 
d'Et^. 


Descriptive  List  and  Index — Pears. 


485 


Ananas  de  Courtral.  Turbinate  pyriform, 
yellow;  firm,  buttery,  juicy,  pleasant. 
August. 

Ananas  d'Ete,  p.  258. 

Andrews,  p.  258. 

Angleterre.  Medium,  pyriform,  dull  green  ; 
juicy,  melting,  pleasant,  not  rich.  Sep- 
tember. 

Arbre  Courbre.  Medium,  pyriform  green- 
ish ;  coarse,  half-melting,  astringent.  Sep- 
tember. 

Aston  Town.  Small,  roundish,  yellow  ;  ra- 
ther sweet,     September. 

Auguste  de  Maraise.  Large,  pyriform, 
rough  brown  ;  buttery,  juicy,  sweet. 
Odlober.     Belgian. 

Auguste  Royer,  p.  269. 

Augustus  Dana,  p.  269. 

Autumn  Colmar  ;  or,  Colmard'Etd.  Conic, 
greenish,  yellow ;  coarse,  juicy,  astringent 
— rots.  September.  [Another  Autumn 
Colmar  is  medium,  pyriform,  green  ;  rich, 
agreeable.     October  ] 

Autumn  Paradise,  p.  258. 

Bankerbine.  Medium,  obovate,  greenish 
yellow  :  coarse,  breaking.     Odtober. 

Baronne  de  Melk),  p.  259. 

Barry,  p.  259. 

Bartlett ;  or,  Williams'  Bonchretien,  p.  250. 

Bartram.  Medium,  obovate  pyriform,  pale 
yellow  ;  juicy,  melting,  excellent.  Sep- 
tember.    Phila. 

Beadnell.  Medium,  turbinate,  yellowish 
green  and  red  ;  juicy,  melting.  Septem- 
ber. 

Beauchamps.     See  Bergamotte  Cadette. 

Beau  Present  d'Artois.  Large,  pyriform, 
yellow ;  granular,  sweet — rots  at  core. 
September. 

Belle  Williams.  Large,  pyriform,  greenish 
yellow  ;  buttery,  melting,  very  good — has 
cracked  badly  at  some  places.     Winter. 

Belle  Angevine      See  Pound. 

Belle  Epine  Dumas.     See  Dumas. 

Belle  Fondante.  Medium,  conic  turbinate, 
yellow  russet,  and  russet ;  buttery,  juicy, 
rich,  slightly  astringent.     Odiober. 

Belle  Julie.  Small,  obovate,  light  green  ; 
melting,  buttery,  sweet,  perfumed.  ©(So- 
ber. 

Belle  Lucrative,  p.  269. 

Belle  de  Bnixelles ;  or.  Belle  d'Aoflt. 
Large,  pyriform,  yellow  ;  sweet,  poor.  A 
handsome,  worthless  sort. 


Belle  de  Flandres.     See  Flemish  Beauty. 

Belle  de  Noel ;  or.  Belle  Apres  Noel.  See 
Fondante  de  Noel. 

Belle  et  Bonne.  Large,  roundish,  greenish, 
rather  coarse,  buttery,  sweet.  September. 
Belgian. 

Belli.ssime  d'Ete.     See  French  Jargonelle. 

Bellissime  Jargonelle.  See  French  Jargo- 
nelle. 

Belmont.  Medium,  roundish  obovate,  yel- 
lowish green  ;  coarse,  juicy,  sweet.  Oc- 
tober.    An  English  cooking  pear. 

Benoist.  Medium,  turbinate  ;  yellow  with 
a  red  cheek  ;  melting,  swe«t,  agreeable. 
August. 

Bergamot,  Easter.  Medium,  roundish  ob- 
ovate, pale  green  ;  crisp,  juicy,  pleasant. 
Late  winter. 

Bergamot,  Gansel's,  p.  284. 

Bergamot,  Hampden's.  Large,  roundish, 
yellow  ;  a  little  coarse,  breaking  and  but- 
tery, if  house  ripened.     September. 

Bergamot,  Summer.  Small,  round,  yellowish 
green  ;  juicy,  rich,  becoming  mealy.  Late 
July. 

Bergamotte  Cadette,  p.  269. 

Bergamotte  Gaudry.  Medium,  roundish, 
yellowish  green,  coarsely  dotted ;  very 
juicy,  mild  sub-acid. 

Bergamotte  Heimburg.  Large,  roundish, 
rough,  green  becoming  yellow  ;  buttery, 
juicy,  rich,  perfumed.     0(5tober.     French. 

Bergamotte  Leseble.  Medium,  oblate  yel- 
low, partly  russeted  ;  juicy,  sweet,  melt- 
ing, perfumed.     Odlober. 

Bergamotte  Suisse.  Medium,  roundish, 
pale  green,  yellow  and  pale  red ;  melting, 
sweet,  pleasant     October. 

Bergamotte  d'Esperen.  Medium,  flattened 
pyriform,  green,  rough ;  sweet,  rich, 
juicy,  spicy.  December  to  February, 
French, 

Bergamotte  d'Et^.  See  Hampden's  Berga- 
mot, 

Bergamotte  d'Hollande.  Rather  large, 
roundish,  green  and  russet,  becoming  yel- 
low ;  crisp,  juicy,  agreeable.  Through 
winter  till  Spring. 

Bergamotte  de  la  Pentecote.  See  Eastet 
Beurr^. 

Bergamotte  de  Millepieds.  Medium,  round- 
ish, dark  green  ;  meltmg,  juicy,  very  good 
September.     French. 

Bergamotte  de  Solers,     See  De  Sorlus. 

Bergen  Pear,  p.  259. 


486 


Descriptive  List  ajtd  Index — Pears. 


Beurr^  Amanda.  Medium,  long  pyriform, 
dull  green,  rough;  buttery,  juicy,  very 
good.     September.     Belgian. 

Beurr^  Ananas.     See  Ananas  d'Et6 

Beurrd  Audusson.     See  Ridelle's. 

Beurre  Bachelier,  p.  259. 

Beurr^  Beauchamps.  See  Bergamotte  Ca- 
dette. 

Beurr^  Beaulieu.  Medium,  roundish  conic, 
greenish  yellow  and  russet ;  rather  coarse, 
buttery,  melting,  vinous.     0(5lober. 

Beurrd  Bennert.  Small,  melting — mid-win- 
ter.    Hardy.     Belgian. 

Beurrd  Benoist ;  or,  Benoits.  Medium,  ob- 
ovate,  green  and  russet ;  melting,  very 
juicy,  perfumed.     September. 

Beurre  Berkmans,  p.  269. 

Beurr^  Bieumont.     See  Beymont. 

Beurrd  Blanc.     See  White  Doyenn^. 

Beurr^  Bollwiller.  A  baking  pear — not  va- 
luable. 

Beurr^  Bosc,  p.  259. 

Beurr^  Bretonneau.  Large,  long  pyriform, 
variable,  rough,  yellow  with  a  brown  cheek  ; 
half-melting,  not  juicy,  rich,  vinous,  per- 
fumed.    Late  winter.     Belgian. 

Beurre,  Brown,  p.  271. 

Beurr^  Bumicq.  Medium,  turbinate  pyri- 
form, rough,  russeted  ;  flesh  greenish 
white,  juicy,  rich,  perfumed.  Late  Oc- 
tober.    Belgian. 

Beurrd  Chameuse.     See  Due  de  Brabant. 

Beurr^  Citron.  Medium,  obovate,  green 
becoming  yellow  ;  juicy,  sub-acid.  Feb- 
ruary, March.     Belgian. 

Beurr^  Clairgeau,  p.  286. 

Beurr^  Colmar.  Medium,  oval,  pale  green, 
becoming  yellow  ;  flesh  white,  juicy,  melt- 
ing, perfumed.     0(5lober.     Belgian. 

Beurre  Comice  de  Toulon.  Large,  oblong 
obovate,  yellow  ;  juicy,  melting.  Novem- 
ber. 

Beurr^  d' Alengon.     See  Holland  Bergamot. 

Beurr^  d'Amalis,  p.  269 

Beurr^  d'Anjou,  pp.  270,  291. 

Beurre  d'Aremberg,  p.  287. 

Beurr^  de  Beaumont.     See  Bezi  Vaet. 

Beurr^  de  Brignais.     See  Des  Nonnes. 

Beurr^  de  Capiaumont,  p.  261. 

Beurr^  d'  Elberg.  Large,  obtuse  pyriform, 
pale  yellow :  rather  coarse,  juicy,  sweet, 
perfumed.     November.     Belgian. 

Beurr^  de  Fontenay.  See  Beurrd  Gris 
d'Hiver. 

Beurr^  d'  Hardenpont.     See  Glout  Morceau. 


Beurr^  d'  Hiver.     See  Chaumontelle. 

Beurr^  de  Koning.  Medium  or  large, 
roundish  oblate,  yellowish  green  and  rus 
set ;  juicy,  melting,  vinous,  delicate.  Oc 
tober.      Belgian. 

Beurr^  de  Malines.     See  Winter  Nelis. 

Beurr^  de  Montgeron  ;  or.  New  Fredericlj 
of  Wurtemburg.  Medium,  pyriform,  yel- 
low and  orange  ;  melting,  half  buttery, 
rich,  perfumed.     Late  September. 

Beurrd  de  Nantes.     See  Beurre  Nantais. 

Beurrd  de  Paques.     See  Easter  Beurr^. 

Beurrd  de  Quenast.  Obovate,  yellowish  ; 
juicy,  melting,  sweet,  pleasant. 

Beurrd  de  Ranz.     See  Beurre  Ranee. 

Beurre  de  Rhine.  Large,  pyriform,  irregu- 
lar, light  yellow  ;  coarse,  good.     Ocflober. 

Beurr^  Diel,  p.  259. 

Beurr^  Duhaume.     Medium,  oblate,  rough, 

.  with  some  russet  ;  coarse,  buttery,  melt- 
ing, vinous.     Winter. 

Beurr^  Duval,  p.  259. 

Beurr^,  Easter,  p.  292. 

Beurr^     Fougiere.  Medmm,     obovate, 

greenish  yellow  ;    granular,   sweet,  good, 
Oaober. 

Beurrd  Gens.  Medium,  conic  obovate, 
greenish,  rough ;  sugary,  rich,  excellent 
September. 

Beurre  GifTard,  p.  250. 

Beurr^,  Golden,  of  Bilboa,  p.  275. 

Beurrd  Goubault,  p.  283. 

Beurrd  Gris.     See  Beurrd,  Brown. 

Beurrd  Gris  de  Lucon.  See  Beurrd  d'Hi- 
ver. 

Beurre  Gris  d'Hiver,  p.  291. 

Beurr^  Haggerston.     See  Limon. 

Beurrd  Hamecher.  Medium,  long  oval, 
slightly  pyriform  ;  melting,  rich,  excellent. 
Odlober,  November.     Belgian. 

Beurr^  Hardy,  p.  270. 

Beurr^  Kennes,  p.  259. 

Beurre  Kenrick.  Medium,  greenish  yellow ; 
juicy,  buttery,  sweet.  September.  Flem- 
ish. 

Beurr^  Knox.  Large,  oblong  obovate, 
pale  green  ;  juicy,  sweet,  not  rich.  Sep- 
tember.    Flemish. 

Beurr^  Kossuth.  Large,  variable,  turbinate, 
yellowish  green  ;  buttery,  very  juicy,  very 
good",  faintly  sub-acid.  September,  Oc- 
tober.    French. 

Beurre  Langelier,  p,  287. 

Beurr^  Leon  le  Clerc.  Rather  large,  oval, 
approaching     long     pyriform,    yellowish 


Descriptive  List  and  Index — Pears. 


487 


green,  strongly  dotted  ;  juicy,  melting, 
sweet,  but  not  rich.     Odlober. 

Beurr^  Millet  of  Angers.  Medium,  conic, 
angular,  greenish  yellow  and  brown  russet ; 
buttery,  very  juicy,  vinous,  sometimes 
astringent.     December. 

Beurre  Moire,  p.  259. 

Beurre,  Mollett's  Guernsey.  Medium,  oval 
pyriform,  yellowish  green,  somewhat  rus- 
seted ;  melting,  rich,  buttery,  vinous. 
December.     English. 

Beurre  Nantais,  p.  260. 

Beurre  Navez,  p.  271. 

Beurre  Noisette.  Medium,  obovate,  yel- 
low dotted  brown ;  melting,  sprightly, 
very  good.     Foreign. 

Beurre  Oudinot.     See  Andrews. 

Beurrd  Philippe  Delfosse.  Medium  or 
large,  varying  from  oblate  to  pyriform, 
rich  yellow,  shaded  light  red  ;  buttery, 
melting,  very  juicy,  rich,  perfumed.  De- 
cember, January.     Belgian. 

Beurr^  Piquery.     See  Urbaniste. 

Beurrd  Preble,  p.  271. 

Beurre  Ranee.  Medium,  obtuse  pyriform, 
dark  green  ;  melting,  sweet,  rich.  Win- 
ter. Fine  in  Europe — mostly  fails  here 
except  at  the  South. 

Beurr^  Richelieu.  Large,  obtuse  pyriform, 
greenish  yellow ;  buttery,  sweet,  aroma- 
tic, sometimes  astringent.     December. 

Beurrd  Robin.     See  Doyenn^  Robin. 

Beurrd  Remain.  Medium,  obovate,  greenish 
yellow ;  juicy,  sweet,  agreeable.  Septem- 
ber, Odober. 

Beurre  Rouge      See  Beurr^,  Brown. 

Beurre  Royale.     See  Beurr^  Diel. 

Beurr^  Scheidweiller.  Medium,  obovate 
pyriform,  dull  green  ;  buttery,  sweet,  rich. 
Oaober. 

Beurr6  Seutin.  Medium,  oval  pyriform  ; 
irregular  green.     A  late  cooking  pear. 

Beurrd  Sieulle.     Se.e  Sieulle. 

Beurr^  Six.  Large,  pyriform,  green ;  but- 
tery, melting,  rich,  perfumed.  November, 
December. 

Beurrd  Sophia.  Medium,  long  pyriform, 
lemon  yellow  ;  buttery,  melting,  vinous, 
rich.     Early  Odlober. 

Beurr^  Sbulange,  p.  260. 

Beurrd  Spence.  Medium,  short  pyriform, 
yellow  and  dull  crimson  ;  juicy,  melting, 
rich,  vinous.     September.     Belgian. 

Beurr^  St.  Nicholas.  See  Duchess  of  Or- 
leans. 


Beurre  Sterkmans,  p.  260. 

Beurre  Superfin,  p.  271. 

Beurre  Van  Marum.  Large,  oblong  pyn- 
form,  yellow — rots  at  core,  quality  mode 
rate.     0<5lober. 

Beurre,  Winter.  Medium,  long  pyriform, 
greenish,  rough  ;  flesh  buttery,  melting, 
vinous.     January. 

Beurr^     Woronson.  Medium,     yellow ; 

great  bearer.     0(5tober. 

Beymont,  p.  271. 

Bezi  de  Carrol  d'Hiver.  Medium,  obo- 
vate, yellow,  rough,  russeted  ;  buttery, 
rich,  high  flavored.     Winter. 

Bezi  de  Chaumontelle.     See  Chaumontelle. 

Bezi  d'Heri.  Medium,  roundish,  greenish 
yellow  with  ablush  ;  juicy,  tender,  with  an 
anise-like  flavor.  Autumn  and  win- 
ter. 

Bezi  de  Montigny.     See  Countess  of  Lunay. 

Bezi  de  la  Motte.  Medium,  roundish,  light 
green,  strongly  dotted  ;  flesh  fine  grained, 
buttery,  mild,  pleasant. 

Bezi  des  Veterans.  Large,  obtuse  pyriform, 
light  yellow,  some  russet;  flesh  firm — 
cooking.     Winter. 

Bezi  Vaet.  Medium,  obovate,  yellowish 
green,  rough ;  juicy,  sweet,  perfumed. 
December. 

Bezy  d'Esperen.  Large,  long  pyriform, 
dull  yellow  and  russet  ;  juicy,  vinous. 
October.     Belgian. 

BezyGarnier.  Pyriform,  handsome  ;  break- 
ing, juicy,  rich.     Late  winter. 

Bezy  Quessoy  d'Etd.  Medium,  round  oval, 
russeted,  rough;  juicy,  half  melting,  rich, 
perfumed.     September. 

Bezy  Sanspareil.  Large,  irregular,  obscure 
pyriform,  yellowish  green  ;  coarse,  juicy, 
buttery,  vinous.     November. 

Bishop's  Thumb.  Rather  large,  conic  ob- 
long, yellowish  green  with  a  russet  cheek  ; 
juicy,  melting,  vinous,  slightly  astringent. 
Odlober.     English. 

Black  Worcester,  p.  287. 

Bleeker's  Meadow.  Small,  roundish,  yel- 
low ;  flesh  white,  firm,  musky,  sometimes 
soft,  but  mostly  remaining  hard.  Ocfto- 
ber.  Pa.  Very  productive  and  valuable 
for  cooking. 

Bloodgood,  p.  254. 

Bon  Chretien,  Flemish.  Medium,  obovate, 
pale  green  and  brown  ;  crisp,  juicy,  stews 
tender.     Winter. 

Bon  Chretien  Fondante,  p.  271. 


488 


Descriptive  List  and  Index — Pears. 


Bon  Chretien,  Spanish.  Large,  pyriform, 
deep  yellow  and  red  ;  half  breaking — 
cooking. 

Bon  Gustave.  Medium,  pyriform,  greenish 
and  russet,  buttery,  juicy,  perfumed. 
December.     Belgian. 

Bonne  Charlotte.  Medium,  mostly  obo- 
vate  ;  butter}',  rich,  perfumed.     August. 

Bonne  d'Ezee.  Large,  pyriform,  yellowish 
green  with  some  russet  ;  juicy,  melting, 
rich,  very  good.  September,  0<5tober. 
Often  cracks  badly. 

Bonne  de  Malines.      See  Winter  Nelis. 

Bonne  Rouge.     See  Gansel's  Bergamot. 

Boston.     See  Pinneo. 

Boucquia.  Rather  large,  oval  turbinate, 
pale  yellow,  rots  at  core  ;  rather  astrin- 
gent.    0(5k)ber.     Flemish. 

Bourgemester.  Large,  pyriform,  light  yel- 
low ;  juicy,  astringent.  November.  Tree 
cankers  badly. 

Boussock,  p.  271. 

Brandywine,  p.  231. 

Brialmont.  Resembles  Urbaniste  in  the 
character  of  the  tree  and  fruit.  Odtober. 
Belgian. 

Broom  Park.  Medium,  roundish,  greenish 
yellow  and  dull  red  ;  coarse,  juicy,  sweet 
January,  February.     English. 

Brougham.  Roundish  oblate,  greenish  yel- 
low ;  coarse,  astringent.  November. 
English. 

Brown  Beurr^,  p.  271. 

Buflfum,  p.  271. 

Burlingame.  Medium,  oblate,  yellow ; 
coarse,  poor.     September.     Ohio. 

Burnett.  Large,  obtuse  pyriform,  pale  yel- 
low ;  coarse,  juicy,  sweet,  good.  October. 
Mass. 

Butter  Pear.     See  White  Doyenn^. 

Cabot,  p.  272. 

Caen  de  France.  Rather  large,  pyriform, 
yellow  and  russet ;  half  melting,  juicy, 
sweet,  slightly  astringent.     Winter. 

Calebasse.  Medium,  long  pyriform,  irregu- 
lar, dull  yellow,  rough  ;  coarse,  juicy, 
crisp,  rich,  pleasant.    September.    Belgian. 

Calebasse  Bosc.     See  Autumn  Paradise. 

Calebasse  Delvigne.  Medium,  pyriform, 
yellow;  coarse,  buttery,  rich,  perfumed, 
slightly  astringent.     Odlober. 

Calebasse  d'Et^,  Medium,  long  pyriform, 
bright  yellowish  brown ;  melting,  rich, 
perfumed.     September.     Belgian. 


Calhoun.  Medium,  roundish,  irregular, 
yellowish  and  dull  red  ;  coarse,  melting, 
rich,  vinous,  perfumed.     October.     Conn 

Cambridge  Sugar  Pear.     See  Harvard. 

Camerlyn.  Medium,  pyriform,  yellow 
melting,  rich,  aromatic.  Odtober.  Bel- 
gian. 

Canandaigua,  p.  261. 

Capiaumont.     See  Beurrd  de  Capiaumont. 

Capsheaf,  p.  272. 

Capucin.  Medium,  oval,  yellow  with  a 
blush  ;  crisp,  juicy,  rich,  good.  0(5lober. 
Belgian. 

Cassante  de  Mars.  Obovate,  yellow;  juicy, 
rich,  vinous,  perfumed.  Winter.  Bel- 
gian. 

Catherine  Gardette.  Rather  large,  roundish 
obovate,  yellow  dotted  red  ;  buttery,  aro- 
matic, excellent.     September.     Phila. 

Catillac,  p.  287. 

Catinka.  Rather  small,  obovate  pyriform, 
pale  yellow  ;  coarse,  buttery,  juicy,  vinous. 
November.     Belgian. 

Chancellor,  p.  261. 

Chaptal.  Rather  large,  pyriform,  greenish 
yellow ;  half  buttery,  half  hard,  tolerably 
good,  rather  insipid.     February. 

Charlotte  de  Brower.  Rather  large,  round- 
ish oval ;  rich  yellow  ;  juicy,  rich,  vinous, 
perfumed.     0(5lober.     Belgian. 

Charles  Frederick.  Green  becoming  yel- 
low ;  melting,  juicy,  vinous,  perfumed, 
very  good.    Odtober.     Belgian. 

Charles  of  Austria.  Large,  roundish,  green- 
ish yellow;  juicy,  astringent.  Odlober. 
Belgian. 

Charles  Smet.  Medium,  pyriform,  yellow 
and  russet  ;  juicy,  sweet,  perfumed.  Janu- 
ary.    Belgian. 

Charles  Van  Hooghten.  Large,  pjrriform, 
dull  yellow ;  buttery,  melting,  rather 
sweet.     Odtober. 

Chaumontelle,  p.  287. 

Chelmsford.  Large,  pyramidal,  yellow  with 
a  red  cheek ;  flesh  coarse,  sweet — good  for 
cooking.     September, 

Church,  p.  283. 

Citron.  Small,  roundish,  greenish  ;  coarse, 
juicy,  vinous,  musky.  August,  Septem- 
ber.    Conn. 

Citron  des  Cannes.     See  Madeleine. 

Clara.  Medium,  oval,  pyriform,  yellow  dot- 
ted red ;  melting,  juicy,  sweet,  faintly  acid. 
Belgian. 

Clapp's  Favorite,  p.  251. 


Descriptive  List  and  Index — Pears. 


489 


Clay.  Medium,  obovate,  yellow  ;  coarse, 
juicy,  rich,  perfumed.     0(5lober.     Conn. 

Clion.     See  Vicar  of  Winkfield. 

Clinton.  Large,  yellow  ;  buttery,  not  rich. 
November.     Belgian. 

Coffin's  Virgalieu.  Rather  large ;  sweet, 
juicy,  not  rich.     December. 

Coit's  Beurrd.  Medium,  obovate  pyriform, 
yellow  with  some  russet,  crimson  dotted  ; 
granular,  buttery,  rich,  vinous.  Septem- 
ber. 

Collins,  p   272. 

Colmar.  Rather  large,  obtuse  pyriform, 
light  yellow  ;  half  buttery,  melting,  juicy, 
sweet.     December.     Old — superseded. 

Colmar  Bonnet.  Medium,  conic  obovate, 
pale  yellow  ;  buttery,  mild,  slightly  per- 
fumed, good.     November. 

Colmar  Bosc.     See  Niell. 

Colmar  d'Alost.  Large,  long  pyriform, 
sometimes  obovate,  greenish  yellow  and 
red  ;  flesh  buttery,  juicy,  slightly  astrin- 
gent.    06tober.     Belgian. 

Colmar  d'Aremberg.  Large,  turbinate  py- 
riform, greenish  yellow ;  quality  poor. 
November. 

Colmar  d'Ete.  Conic,  greenish  yellow  ; 
coarse,  juicy,  astringent — rots  at  core. 
September. 

Colmar  d' Hi ver.     See  Glout  Morceau. 

Colmar  Epine.  Large,  roundish  oblong, 
greenish  yellow;  flesh  sweet,  melting, 
good,  agreeable.     September.     Belgian. 

Colmar  Gris.     See  Passe  Colmar. 

Colmar  Hardenpont.     See  Passe  Colmar. 

Colmar  Naves.     See  Beurre  Naves. 

Colmar  Niell.  Large,  obovate,  pale  yellow ; 
buttery,  melting,  good.     October. 

Columbia,  p.  291 

Commodore.  Medium,  obovate,  yellow  ; 
buttery,  melting,  sweet,  good.  Novem- 
ber.    Belgian. 

Comprette.  Small,  obtuse  pyriform,  yellow- 
ish green  :  buttery,  rich,  perfumed.  Odlo- 
ber.     Flemish. 

Comstock.  Medium,  obovate,  yellow  and 
red  ;  crisp,  sweet,  sprightly.     November. 

Comte  de  Flandre,  p.  261. 

Comte  de  Lamy,  p.  272. 

Comte  de  Paris,  p.  261. 

Comte  Lelieur.  Medium,  turbinate,  yellow- 
ish green  and  brown ;  melting,  sweet, 
high  flavored.     September.     Belgian. 

Comtesse  d'Alost.     See  Colmar  d'Alost. 

Conseiller  de  la  Cour,  p.  261. 


Conseiller  Rauwez.  Large,  oblate,  irregu- 
lar, green,  rough  ;  coarse,  juicy,  per- 
fumed, vinous,  slightly  astringent.  Octo- 
ber. 

Cooke.  Rather  large,  pyramidal,  irregular, 
pale  yellow;  juicy,  buttery,  rich,  vinous. 
Oaober.     Va. 

Copia.  Large,  yellow,  coarse,  rich.  O6I0- 
ber.     Phila. 

Comelis  ;  or,  Desir^e  Comelis.  Large,  ob- 
ovate pyriform,  greenish  yellow  :  melting, 
buttery,  sweet,  perfumed.  August,  Sep- 
tember.   A  new,  promising  Belgian  pear. 

Coter,  p.  292. 

Count  Coloma.     See  Urbaniste. 

Countess  of  Lunay,  p.  261. 

Crassane.  Medium,  roundish,  greenish  yel- 
low ;  juicy,  sweet,  moderately  pleasant. 
Oaober. 

Crassane  d'Hiver.  Medium,  half  melting, 
high  flavored.     Winter. 

Crawford.  Medium,  obovate,  light  yellow  ; 
flesh  buttery,  sweet,  moderately  pleasant. 
August.     Scotch. 

Croft  Castle.  Medium,  roundish,  greenish 
yellow ;  juicy,  crisp,  sweet.  October. 
English. 

Cross,  p.  294. 

Cumberland.  Rather  large,  obovate,  orange 
yellow;  buttery,  moderately  juicy.  0(5to- 
ber.     R.  I. 

Cushing,  p.  273. 

Dallas,  p.  273. 

Dana's  Hovey,  p.  292. 

Davis.  Small,  roundish,  variable,  russeted  ; 
buttery,  gritty  at  core,  vinous,  good.  Oc- 
tober.    Pa. 

Deans.     See  White  Doyenn^. 

Dearborn's  Seedling,  p.  255. 

De  Bevay.  Rather  large,  pyriform,  yellow ; 
juicy,  melting,  vinous.  Odtober.  Bel- 
gian. 

Delices  de  Charles.  Medium,  pyramidal, 
yellowish  green  ;  juicy,  melting,  vinous- 
like  Brown  Beurr^.  December.  Bel- 
gian. 

Delices  d'Hardenpont  of  Angers,  p.  273. 

Delices  d'Hardenpont  of  Belgium.  Large, 
conic  pyriform,  greenish  yellow,  rough  ; 
buttery,  melting,  juicy,  sweet,  rich,  aro- 
matic.    November,   December.     Belgian. 

Delices  de  Jodoigne.  Rather  large,  yellow 
ish  green ;  half  melting,  rich,  very  good 
October. 


490 


Descriptive  List  and  Index — Pears. 


De  Louvain.  Medium,  obovate  pyriform, 
light  yellow;  buttery,  melting,  rich,  per- 
fumed, excellent.     Oftober.     Belgian. 

Democrat.  Medium,  greenish  yellow. 
Late  August.     A  strong  grower.     Pa. 

D^siree  Cornelis.  Large,  pyriform,  greenish 
yellow,  sweet,  agreeable.  August,  Sep- 
tember.    New.     Foreign. 

De  Sorlus.  Large,  ovate,  pyriform,  light 
green  becoming  yellow  ;  juicy,  melting, 
pleasant,  deficient  in  flavor.  Early  Win- 
ter. 

De  Spoelberg.  See  Vicompte  de  Spoel- 
berch. 

Des  Nonnes,  p.  283. 

Des  Tongres,  p.  261. 

Deux  Soeurs.  Large,  long  pyriform,  green  ; 
juicy,  very  rich,  with  an  almond  flavor. 
November.     Belgian. 

Dial.     See  Beurr^  Diel. 

Dix,  p.  262. 

Dikeman.  Medium,  oblate,  yellow  ;  juicj', 
melting,  rich,  vinous,  perfumed.  06lober. 
Conn. 

Diller.  Rather  small,  round,  yellowish  ; 
granular,  juicy,  sweet,  perfumed.  Early 
September. 

Dodleur  Bouvier.  Large,  long  pyriform, 
light  green,  a  little  russet ;  juicy,  half 
melting,  agreeable,  vinous.  February. 
Belgian. 

Docteur  Capron.  Medium,  obovate,  green- 
ish yellow,  partly  russeted  ;  melting,  plea- 
sant, sprightly.     Odlober.     Belgian. 

Dodleur  Lentier.  Medium,  pyriform,  green- 
ish yellow  ;  buttery,  juicy,  perfumed, 
very  good.     November. 

Dodtor  Trousseau.  Large,  obovate,  green 
dotted  red  ;  buttery,  juicj',  rich.  Novem- 
ber, December.     Belgian. 

Double  Philippe.     See  Boussock. 

Douillard.  Rather  large,  turbinate  ;  juicy, 
melting,  perfumed,  very  good. 

Dow.  Medium,  obovate,  pyriform  or  conic, 
yellowish  green,  rough,  partly  russeted; 
juicy,  melting,  vinous,  sometimes  astrin- 
gent.    September,  Odtober.     Conn. 

Dowlin.     See  Uwchlan. 

Doyenne  Blanc.     See  White  Doyennd. 

Doyenne  Boussock.     See  Boussock. 

Doyenn^  Boussock  Nouvelle.  See  Bous- 
sock. 

Doyenn^  d'Alenyon,  p.  292. 

Doyennd  d'Ete,  p.  256. 

Doyenne  d'Hiver.     See  Easter  Beurrd. 


Doyennd  d'Hiver  d'Alengon.  See  Doy 
enn^  d'Alengon. 

Doyenne  d'Hiver  Nouveau.  See  Doyennt 
d'Alengou. 

Doyennd  Defais,  p.  273. 

Doyenne  Dillen,  p.  273. 

Doyenne  Downing,  p.  273. 

Doyenn^  du  Cornice,  p.  262. 

Doyenn^  Goubault,  p.  287. 

Doyenn^,  Grey,  p.  275. 

Doyenn^  Oris.     See  Grey  Doyenn^. 

Doyenne  Gris  d'Hiver  Nouveau.  See  Doy- 
enne d'Alengon. 

Doyenn^  Musque.      See  Bezi  de  Montigny. 

Doyenne  Robin,  p.  284. 

Doyenne  Rose.  Rather  large,  obovate,  yel- 
low and  crimson  ;  coarse,  granular,  flavor 
poor— trots  at  core.     October. 

Doyenne  Rouge.     See  Grey  Doyenn6. 

Doyenn^  Sieulle.     See  Sieulle. 

Doyenne,  White,  p.  282. 

Due  d'AumSle.     See  Gedeon  Paridant. 

Due  de  Bordeaux.     See  Dumas. 

Due  de  Brabant,  p.  263. 

Duchesse  d'Alost.     See  Colmar  d'Alost. 

Duchesse  d'Angouleme,  p.  263. 

Duchesse  d'Aremb6rg.  Large,  pyriform, 
dull  green  ;  coarse,  tender,  juicy,  of  mode- 
rate quality.  Hardy,  vigorous,  produc- 
tive.    September. 

Duchesse  de  Berri  d'Ete,  p    257. 

Duchesse  de  Brabant.  Rather  large,  turbi- 
nate pyriform,  greenish  yellow,  rough, 
with  some  russet ;  melting,  juicy,  vinous, 
perfumed.     0(?lober. 

Duchesse  de  Mars.  Rather  small,  round- 
ish obovate,  dull  yellow  with  russet ;  melt- 
ing, juicy  perfumed.     October.      French. 

Duchesse  d' Orleans,  p.  263. 

Duchesse  Helene  d'Orleans,  p.  273. 

Dumas,  p.  263. 

Dumortier,  p.  273. 

Dundas.  p.  273. 

Dunmore,  p.  273. 

Dupuy  Charles.  Medium,  conic  pjrri- 
form,  yellow,  rough,  russeted ;  melting, 
juicy,  rich,  very  good.  November.  Bel- 
gian. 

Durandeau.     See  De  Tongres. 

Early  Catharine.  See  Early  Rousse- 
let. 

Early  Denzalonia.  Small,  roundish  oblatC; 
brown  russet ;  coarse,  sweet,  varying  from 
good  to  poor.     End  of  August. 


Descriptive  List  and  Index — Pears, 


491 


Early  Rousselet.  Rather  small,  pyriform, 
yellow  and  brownish  red  ;  sweet,  pleasant, 
perfumed — rots  at  core.     August. 

Eastnor  Castle.  Medium,  roundish,  green  ; 
juicy,  melting.     December. 

Echassery.  Medium,  roundish  oval,  green- 
ish yellow ;  melting,  buttery,  sweet.  Win- 
ter.    French. 

Edmonds,  p.  274. 

Eiwards.  Medium,  round,  yellow  ;  granu- 
lar— ^baking.     Conn. 

Edward's  Henrietta,  p.  255. 

Elizabeth,  Edward's.  Medium,  obtuse  pyri- 
form, angular,  greenish  yellow  ;  buttery, 
sub-acid,  good.     06lober.     Conn. 

Elizabeth,  Manning's,  p.  255. 

Ellis.  Rather  large,  pyriform,  yellowish 
green  ;  juicy,  melting,  vinpus.  Early  Oc- 
tober.    Mass. 

Emile  d'Heyst,  p.  263. 

Emilie  Bivort.  Medium,  conic  oblate, 
orange  yellow  and  russet;  juicy,  rich,  vi- 
nous.    November. 

Emerald.  Medium,  obovate,  green  ;  melt- 
ing, buttery,  sweet.  December.  Bel- 
gian. 

Enfant  Prodigue.  Rather  small,  pyriform, 
green,  rough,  russeted  ;  granular,  juicy, 
vinous,  perfumed.     Odtober.     Belgian. 

English  Bergamot.  See  Autumn  Berga- 
mot 

Epine  d'Et^  ;  or,  Summer  Thorn.  Medium, 
pyriform,  greenish  yellow  ;  melting,  sweet, 
musky.     Early  September. 

Episcopal.     See  Fortunee. 

Esperione.  Medium,  obovate,  slightly  pyri- 
form, yellow ;  juicy,  melting,  perfumed. 
September. 

Excellentissima.     See  Due  de  Brabant 

Eyewood.  Medium,  oblate,  dull  yellow 
with  some  russet  ;  buttery,  good.  Eng- 
lish. 

Feaster.     See  Bleeker's  Meadow. 
Ferdinand  de  Meester.     See   Rousselet  de 

Meester. 
Figue,  p.  263. 
Figue  d'Alen^on,  p.  263. 
Figue  de  Naples,  p.  275. 
Fin     Or    d'Hiver.         See     Franc      Real 

d'Hiver 
Fine   Gold  of  Summer.      Small,   roundish, 

yellow  with  a  red  cheek  ;  juicy,  good,  not 

rich      August. 
Flemish  Beauty,  p.  275. 


Fleur  de  Neige  ;  or,  Snow  Flower.  Rathei 
large,  conic  pyriform,  yellowish  green  ; 
granular,  sweet,  high-flavored.  October. 
Belgian. 

Florimond  Parent.  Very  large,  pyramidal 
pyriform,  tapering  to  crown,  green  becom- 
ing deep  yellow ;  coarse,  melting,  rich, 
perfumed.     September.     Belgian. 

Fondante  Agreable.  Medium,  roundish 
obovate,  yellowish  green  ;  juicy,  melting, 
refreshing.     August. 

Fondante  d'Automne.  See  Belle  Lucra- 
tive. 

Fondante  de  Malines,  p.  275. 

Fondante  de  Noel,  p.  288. 

Fondante  des  Chameuse.  See  Due  de 
Brabant. 

Fondante  des  Pres.  Medium,  obovate  py- 
riform, yellow  ;  melting,  juicy,  sweet,  aro- 
matic.    Oftober.     Belgian. 

Fondante  Van  Mons.  Rather  small,  round 
Ish,  pale  yellow  ;  juicy,  melting,  sweet 
agreeable.     November. 

Fondante  du  Comice.  Large  pyramidal 
(small  specimens  obovate),  yellow  ;  buttery, 
juicy,  rich,  vinous.  Odlober,  November 
French. 

Forelle,  p.  263. 

Forme  de  Dellces.  Medium,  obovate,  yel 
lowish,  rough ;  buttery,  rather  dry. 
sweet.     Odlober.     Flemish. 

Fortunee.  Rather  small,  roundish,  russeted  ; 
juicy,  sprightly — cooking.     Winter. 

Foster's  St.  Michael.  Medium,  roundish 
ovate,  yellow ;  coarse,  astringent.  Sep- 
tember. 

Franc  Real  d'Etd.  See  Summer  Franc 
Real. 

Franc  Real  d'Hiver.  Medium,  roundish, 
yellow  and  brown  ;  crisp — cooking.  Win- 
ter. 

Frankford.     See  Bleeker's  Meadow. 

Frederick  of  Wurtemburg.  Large,  broad 
pyriform,  yellpw  with  crimson  cheek  ; 
juicy,  melting,  varying  from  excellent  to 
worthless.     September.     Belgian. 

Frederlka  Bremer.  Rather  large,  varying 
from  roundish  to  pyriform,  greenish  yel- 
low ;  melting,  vinous.     0(5lober.     N.  Y. 

Fulton,  p  284. 

Gansel's  Bergamot,  p.  284. 

Gansel's     Late     Bergamotte.        Roundish, 

greenish,  rough ;   granular,  juicy,  sugary, 

perfumed.     Deeember. 


492 


Descriptive  List  and  Index — Pears. 


Gansel's  Seckel.  Rather  small,  oblate,  yel- 
low, rougli,  with  russet ;  coarse,  buttery, 
melting,  rich,  aromatic.     November. 

Gedeon  Paridant.  Medium,  obtuse  pyri- 
form,  greenish  yellow;  juicy,  melting, 
brisk,  excellent.     September.     Belgian. 

General  Bosquet.  Large,  pyriform,  green  : 
melting,  very  good.     September. 

General  Canrobert.  Medium,  obovate  py- 
pyriform,  yellow.     January      French 

General  de  Lourmel.  Medium,  obovate, 
greenish;  juicy,  melting.     November. 

General  Lamorici^re.  Medium,  ovate, 
greenish  yellow  and  russet  ;  flesh  juicy, 
melting,  rich,  brisk,  perfumed,  sometimes 
astringent.     0<5lober. 

General  Taylor.  Rather  small,  turbinate, 
cinnamon  russet ;  granular,  buttery,  melt- 
ing, aromatic,  very  rich,  excellent.  No- 
vember. 

Gendesheim.  Large,  obtuse  pyriform, 
greenish  yellow ;  of  moderate  quality.  Oc- 
tober, November.     Flemish. 

Gerardin.  Medium,  roundish,  irregular, 
yellow  with  russet  ;  granular,  astringent. 
September. 

GilogiL  Large,  roundish,  russeted  ;  crisp, 
cooking.    Winter.     French. 

Glout  Morceau,  p.  288. 

Goodale.  Large,  pyriform  (short  Bartlett 
shaped),  handsome  ;  very  good.  Tree  vi- 
gorous, hardy,  productive — from  seed  of 
the  McLoughlin.  Maine.  S.  L.  Good- 
ale. 

Golden  Beurrd  of  Bilboa,  p.  275. 

Grand  Soleil,  p.  292. 

Graslln.  p.  264. 

Great  Citron  of  Bohemia.  Small,  oblong, 
yellow  ;  coarse,  of  little  flavor.  Septem- 
ber. 

Green  Chisel.  An  erroneous  name  for  Ma- 
deline— also  the  name  of  a  small,  roundish, 
green,  summer  pear,  of  a  sweet  but  poor 
flavor. 

Green  Mountain  Boy.  Medium,  round,  ob- 
ovate or  pyriform,  rich  yellow  ;  melting, 
juicy,  sweet,  good.     Odlober. 

Green  Sugar.  Rather  small,  oblate  turbi- 
nate, green  ;  juicy,  melting,  pleasant.  Oc- 
tober. 

Green  Sylvange.     See  Sylvange. 

Green  Yair.  Medium,  obovate,  green  ; 
juicy,  of  moderate  flavor.     September. 

Grey  Butter  Pear.     See  Grey  Doyenn^. 

Grey  Doyenn^,  p.  275. 


Gros  Dillen.     See  Beurre  Diel. 

Gros  Rousselet  d'Aout.  Medium,  pyriform. 
yellow  ;  melting,  juicy,  vinous,  perfumed. 
August.     Belgian. 

Grosse  Calebasse  of  Langelier.  See  Van 
Marum. 

Grosse  Marie.  Medium,  oblate  pyriform, 
russeted  ;  juicy,  rich,  perfumed,  with  a  vi- 
nous flavor. 

Groom's  Princess  Royal.  Medium,  round- 
ish, greenish  brown ;  buttery,  melting, 
sweet,  high  flavored.  Winter.  Eng- 
lish. 

Guernsey.     See  Stevens'  Genesee. 

Gustln's  Summer.  Small,  roundish,  yellow ; 
sweet,  with  little  flavor.     September. 

Hacon's  Incomparable.  Rather  large, 
roundish  turbinate,  yellowish  green  and 
brown,  partly  russeted,  buttery,  melting, 
vinous.     0(5lober.     English. 

Haddington.  Rather  large,  obovate  pyri- 
form, greenish  yellow;  crisp,  aromatic — 
baking.     Winter.     Phila. 

Hagerman,  p.  275. 

Manners,  p.  275. 

Hanover.  Small,  roundish  obovate,  green  ; 
melting,  juicy,  pleasant.  0«5lober. 
N.J. 

Harrison's  Large  Fall.  Large,  yellow — 
valued  only  for  baking. 

Harvard,  p.  264. 

Hawe's  Winter.  Large,  roundish,  dull  yel- 
low ;  coarse,  juicy,  rich,  vinous.  Decem- 
ber.    Va. 

Hazel.     See  Hessel. 

Heathcot,  p.  275. 

Henkel,  p  276. 

Henrietta.     See  Edward's  Henrietta. 

Henri  Blvort.  Large,  Doyenne-form 
greenish  yellow  and  brown  ;  melting,  but- 
tery, juicy,  sweet,  perfumed.  September. 
Belgian. 

Henri  Quatre.     See  Henry  the  Fourth. 

Henri  Van  Mons.  Medium,  pyriform 
(nearly  Tyson  shaped),  yellowish  with  a 
blush;  buttery,  vinous,  perfumed,  agree- 
able.    06tober, 

Henry  the  Fourth,  p.  276. 

Hericart,  p.  276. 

Herlcart  de  Thury.  Large,  pyriform 
(Bosc  shaped),  rough,  light  brown  ;  but- 
tery, rich.    January.     Belgian. 

Hessel.  Small,  obovate,  yellowish  green— 
of  little  value.     September.     Scotch. 


Descriptive  List  and  Index — Pears. 


493 


Holland  Bergamot.  Rather  large,  roundish, 
greenish  yellow,  partly  russeted ;  crisp, 
very  juicy,  sprightly,  agreeable.  Keeps 
till  Spring. 

Hooper's  Bilboa.  See  Golden  Beurre  of 
Bilboa. 

Hovey.  Medium,  pyriform,  yellow ;  melt- 
ing, juicy,  rich,  vinous.     French. 

Howell,  p.  276. 

Huguenot.  Medium,  roundish,  pale  yellow, 
dotted  red  ;  breaking,  sweet,  rather  dry. 
October.     Mass. 

Hull,  p.  276. 

Huntington,  p.  284. 

Hunt's  Connecticut.  Medium,  oblate,  yel- 
lowish green;  coarse,  sweet,  diy — culi- 
nary. 

Imperatrice  de  France.  See  Flemish 
Beauty. 

Inconnue  Van  Mons,  p.  288 

Ives'  Bergamot  Rather  small,  roundish, 
greenish  yellow  ;  juicy,  melting,  aromatic. 
Early  September.     Conn. 

Ives'  Pear.  Small,  turbinate,  irregular, 
greenish  and  brownish  red ;  juicy,  melting, 
good.     Early  September.     Conn. 

Ives' Seedling.  Rather  small,  round,  green- 
ish yellow  and  crimson  ;  granular,  juicy, 
melting,  perfumed.  Early  September. 
Conn. 

Ives'  Virgalieu.  Small,  pyriform,  greenish 
and  dull  crimson  ;  granular,  melting, 
vinous,  refreshing.     October.     Conn. 

Ives'  Winter.  Medium,  short  pyriform, 
yellowish,  russeted  ;  coarse.  December. 
Conn. 

Jackman's  Melting.     See  King  Edwards. 

Jackson.  Medium,  oblate  approaching 
turbinate,  greenish  ye;low  and  rus- 
set; juicy,  brisk,  vinous.  September. 
N.  H. 

Jalousie.  Rather  large,  roundish  obovate, 
slightly  pyriform,  russeted  ;  coarse,  sweet, 
deficient  in  flavor.  Handsome  and  worth- 
less.    September. 

Jalousie  de  Fontenay  Vendee,  p.  276. 

Jaminette,  p.  288. 

Jargonelle,  English  ;  or.  Epargne.  Rather 
large,  long  pyriform,  acute,  greenish  yel- 
low and  dull  brown ;  flesh  rather  coarse, 
juicy,  pleasant,  refreshing,  sub-acid. 
Three  weeks  earlier  than  Bartlett.  French 
origin. 


Jargonelle,  French.  Medium,  obovate 
greenish  yellow  with  a  red  cheek ;  break 
ing,  sweet,  rots  at  core.  Handsome,  bu*. 
poor.     Early  August. 

Jean  de  Witte,  p.  292. 

Jersey  Gracioli.  Medium,  conic  oblate, 
greenish,  rough,  partly  russeted;  juicy, 
brisk,  vinous.     September. 

Joanette.     See  Ani^re  Joannet. 

Johannot,  p.  276. 

Jones'  Seedling,  p.  292. 

Josephine.     See  Jaminette. 

Josephine  de  Malines,  p.  295. 

Jules  Bivort,  p.  277. 

Julienne,  p.  252. 

July  Pear.     See  Sugar  Top. 

King  Edwards.  Large,  pyriform,  yellow 
with  a  red  cheek ;  buttery,  sometimes 
good.    Odtober. 

King's  Seedling.  Medium,  oblate,  yellow- 
ish green,  rough  ;  granular,  juicy,  aroma- 
tic, perfumed.     Odtober. 

Kirtland  ;  or,  Kirtland's  Seckel,  p.  277. 

Kingsessing.  p.  277. 

Knight's  Monarch.  Large,  obovate,  yellow- 
ish brown  ;  does  not  ripen  in  the  Northern 
States.     Winter.     English. 

Knight's  Seedling.  Medium,  oblate,  turbi- 
nate, rough,  yellowish  green  ;  juicy,  sweet. 
Oaober.    R.  I. 

La  Herard.  Rather  large,  pyriform,  pale 
yellow  and  brown  ;  melting,  juicy,  sub- 
acid, pleasant,  very  good.  0(5lober. 
Belgian. 

La  Juive.  Medium,  turbinate,  green  and 
brown  :  melting,  juicy,  rich,  perfumed. 
November.     Belgian. 

Las  Canas,  p.  2S8 

Laure  de  Glymes,  p.  277. 

Lawrence,  p.  288. 

Lebanon.     See  Pinneo. 

Leatch.     See  Philadelphia. 

Le  Cur6.     See  Vicar  of  Winkfield. 

Leech's      Kingsessing.  See      Kingses- 

sing.    • 

Lee's  Seckel.  Medium  or  rather  large,  ob- 
ovate, rich  ru.sset :  buttery,  rich,  per 
fumed,  excellent.     September. 

Leon  le  Clerc.  Rather  large,  obovate, 
greenish  yellow  and  russet  at  end;  flesli 
crisp,  firm,  of  moderate  quahty — cooking. 
Winter. 

Leopold  First.      Large,  turbinate,  pyriform. 


494 


Descriptive  List  and  Index — Pears. 


green  ;  melting,  sweet,  pertumed.  De- 
cember.    Belgian. 

Lewis,  p.  293. 

Liberale.  Rather  large,  long  pyriform, 
greenish  yellow,  partly  russeted  ;  juicy, 
sweet,  rich,   aromatic.     Odtober. 

Lieutenant  Poitevin.  Large,  greenish  yel- 
low ;  juicy,  half  melting.  Late  Winter. 
French. 

Limon,  p.  255. 

Little  Muscat.  Quite  small,  turbinate,  yel- 
low with  brownish  cheek  ;  breaking, 
sweet,  slightly  musky.  Middle  of  July. 
French.    Tolerably  good. 

Little  Musk;  or,  Primitive.  See  Little 
Muscat. 

Locke's  Beurr^.  Medium,  roundish,  obo- 
vate,  dull  green  ;  juicy,  vinous.  Novem- 
ber.    Mass. 

Lodge,  p   264. 

Long  Green,  p.  264. 

Long  Green  of  Autumn,  p.  264. 

Louis  Dupont.  Medium,  obovate,  green  be- 
coming yellow ;  melting,  juicy,  sweet,  per- 
fumed.    Odlober. 

Louise  Bonne.  Large,  pyriform.  pale  green  ; 
coarse,  melting,  moderately  good.  De- 
cember. 

Louise  Bonne  d'Avranches.  See  Louise 
Bonne  of  Jersey. 

Louise  Bonne  of  Jersey,  p.  264. 

Louise  d' Orleans.     See  Urbaniste. 

Lycurgus,  p.  289. 

Lyon,  p  278 

Mabille.     See  Beurr^  Diel. 

Madame  Ducar.  Medium,  oval,  green  be- 
coming yellow ;  very  juicy,  rich,  perfumed. 
August.     Belgian. 

Madame  Eliza,  p.  264. 

Madame  Millet.  Medium,  obovate,  rich 
russet  ;  half  melting,  rich,  perfumed, 
agreeable.     March.     French. 

Madeleine  ;  or,  Magdalen,  p.  252. 

Madotte.     See  Amadotte. 

Malconaitre  d'Haspin.  Large,  roundish 
obovate.  dull  yellow  with  a  brown  cheek  ; 
juicy,  rich,  meltmg,  sub-acid,  perfumed. 
Oaober. 

Mansuette.  Large,  short  pyriform,  green- 
ish yellow  ;  juicy,  astringent — baking. 
September. 

March  Bergamotte.  Rather  small,  green, 
partly  russeted ;  coarse,  flavor  moderate. 
English. 


Marechal  de  la  Cour.  See  Conseiller  de  la 
Cour. 

Marechal  Dillen.  Large,  somewhat  obo- 
vate, very  irregular,  pale  green  ;  buttery, 
juicy,  rich.     November.     Belgian. 

Marechal  Pelissier.  Medium,  ovate,  yellow 
and  red.     Late  September.     French. 

Marianne  de  Nancy.  Large,  pyriform,  yel- 
lowish green,  thickly  dotted  ;  coarse,  juicj', 
often  poor. 

Marie  Louise,  p.  265. 

Marie  Louise  Nova.  Rather  large,  pyriform, 
yellow  with  a  brown  cheek ;  melting, 
sometimes  good,  quickly  decays.  Septem- 
ber.    Belgian. 

Marie  Parent.  Large,  pyriform,  rich  yellow  ; 
juicy,  rich,  perfumed,  very  good.  Odlo- 
ber.     Belgian. 

Martha  Ann  ;  or,  Dana's  No.  i.  Medium, 
long  obovate,  yellow ;  juicy,  sub-acid, 
pleasant.     November.     Mass. 

Martin  Sec  Small,  somewhat  pyriform, 
deep  yellow,  russet  and  crimson  ;  granular, 
half  breaking,  agreeable — cooking.  De- 
cember. 

Mather.  Rather  small,  obovate,  russeted 
and  reddish;  buttery,  pleasant.  August. 
Pa. 

Maynard.  Medium,  obovate  pyriform,  yel- 
low with  a  red  cheek ;  juicy,  rich.  Late 
July. 

McLaughlin,  p.  289. 

McVean.  Large,  oblate  pyriform,  yellow  ; 
juicy,  astringent.  October.  Monroe  co., 
N.  V. 

Merriam,  p.  284. 

Messire  Jean.  Medium,  turbinate,  yellow 
and  russet  ;  gritty,  juicy,  breaking,  sweet. 
November.     French. 

Michaux.  Medium,  round,  yellowish  green  ; 
sweet,  of  moderate  quality.  Early  Odlober. 

Mignonne  d'Hiver.  Medium,  obovate  py- 
riform, rough  russet ;  granular,  rich,  brisk, 
astringent.     November.     Belgian. 

Miel  de  Waterloo.     See  Due  de  Brabant. 

Miller's  Early.     See  Summer  Portugal. 

Millot  de  Nancy,  p   265. 

Mitchell's  Russet.  Rather  small,  inclining 
to  conic  obovate,  dark  russet,  rough ; 
melting,  rich,  perfumed.     November.     111. 

Moccas.  Medium,  obovate,  green ;  juicy, 
not  rich.     December. 

Moore's  Pound,  p.  278. 

Moor-fowl  Egg.  An  incorredt  name  for 
Swan's  Egg. 


Descriptive  List  and  Index — Pears. 


495 


Monseigneur  Affre.  Medium,  roundish, 
rough  greenish  russet;  granular,  rich, 
perfumed.     November. 

Morgan.  Large,  oblate,  greenish  yellow  ; 
flesh  white,  a  little  gritty,  sweet,  juicy,  vi- 
nous.    Odober.     N.  C. 

Moyamensing,  p.  255. 

Muscadine,  p.  255. 

Muscat  Petit.     See  Little  Musk. 

Muscat  Robert  Rather  small,  greenish 
yellow  ;  juicy,  pleasant.     Late  July. 

Musk  Summer  Bon  Chretien.  See  Summer 
Bon  Chretien. 

Muskingum,  p.  257. 

Nabours.  Rather  large,  greenish  yellow  ; 
juicy,  buttery,  sweet.  Strong  grower. 
Ga. 

Napoleon,  p.  265. 

Naumkeag.  Medium,  roundish,  yellow  rus- 
set, melting,  astringent.     0(5tober.     Mass. 

Negley.  Rather  large,  obovate  pyriform, 
yellow  and  bright  crimson,  fair  and  hand- 
some ;  firm,  juicy,  rich.  September. 
Pittsburgh.     Pa.     New. 

Ne  Plus  Meuris.  Rather  small,  roundish, 
irregular,  dull  yellowish  brown,  partly  rus- 
seted;  agreeable.     Winter.     Belgian. 

Newtown  Virgalieu.  An  early  winter  ba- 
king pear.     L.  I. 

Nickerson.  Rather  large,  resembling  Lou- 
ise Bonne  of  Jersey  ;  very  good.  Tree 
vigorous,  hardy,  produdive.  S.  L.  Good- 
ale.     Me.     New. 

Niell.  Large,  obovate,  slightly  pyriform, 
pale  yellow ;  juicy,  sweet,  agreeable. 
Late  September.     Belgian. 

Nouveau  Poiteau,  p.  265. 

Oliver's  Russet  Rather  small,  roundish, 
yellow  and  rich  brown  russet,  rough ; 
coarse,  flavor  moderate.  Late  Septem- 
ber. 

Omer  Pacha,  p.  278. 

Onondaga,  p.  265. 

Ontario,  p.  265. 

Orange  Bergamot.  Medium,  broad  turbi- 
nate, yellow,  rough  ;  firm,  acid — baking. 
September. 

Orpheline  Colmar.  Large,  pyriform,  green 
becoming  yellowish,  with  some  russet  ; 
melting,  juicy,  sweet,  perfumed,  hand- 
some and  very  good.  O'flober.  Bel- 
gian. 

Osband's  Summer,  p.  235. 


Osborne.  Medium,  short  pyriform,  yellow- 
ish green  ;  juicy,  brisk.  September.  In- 
diana. 

Oswego  Beurr^,  p.  278. 

Oswego  Incomparable.  Very  large,  obo- 
vate pyriform  tapering  to  crown,  yellow ; 
coarse,  pleasant,  of  moderate  quality. 
September. 

Ott,  p.  256. 

Pardee's  Seedling.  Small,  roundish,  green- 
ish yellow,  much  russeted;  granular, 
melting,  vinous,  perfumed.  Odtober. 
Conn. 

Pailleau.  Medium,  turbinate,  greenish  j-el- 
low,  partly  russeted,  rough  ;  coarse,  juicy 
sweet.     Early  September.     Belgian. 

Payency,  p.  266. 

Paradise  d'Automne.  See  Autumn  Para- 
dise. 

Parsonage,  p.  266. 

Passe  Colmar,  p.  289. 

Passe  Colmar  Gris.     See  Passe  Colmar. 

Pater  Noster,  p.  290. 

Paul  Ambre.  Medium,  obovate,  sometimes 
pyriform,  greenish  yellow  and  grey  russet ; 
buttery,  melting,  aromatic.     Odtober. 

Paul  Theliens.  Large,  conic  obovate,  yel- 
lowish, melting,  slightly  coarse,  pleasant. 
November.     Belgian. 

Peach  Pear.  Medium,  conic  turbinate,  yel- 
low, melting,  rich,  vinous.  Late  August. 
Belgiaji. 

Pendleton's  Early  York.  Rather  small, 
obovate,  slightly  pyriform,  yellow  ;  melt- 
ing, sweet.     Late  July.     Conn. 

Pengethly.  Medium,  oval,  light  green, 
thickly  dotted  ;  coarse,  juicy,  sweet,  good. 
February.     English. 

Pennsylvania.  Medium,  obovate,  brown 
russet  on  dull  yellow  ;  rather  coarse,  half 
melting,  moderately  good.  Late  Septem- 
ber.    Pbila. 

Petit  Rousselet.      See  Rousselet  de  Rheims. 

Petre,  p.  278. 

Philadelphia,  p.  278. 

Philippe  Goes.  Medium,  turbinate  pyri- 
form, rough,  russeted  ;  juicy,  sweet,  per- 
fumed, very  good.  November.  Bel- 
gian. 

Pinneo,  p.  256. 

Pius  IX.  Large,  conic  oblate,  somewhat 
pyriform,  yellow  ;  granular,  rich,  good. 
Late  September.  A  good  market  pear— 
of  moderate  flavor. 


496 


Descriptive  List  and  Index — Pears. 


Pitt's  Prolific.  Medium,  oblong  pyriform, 
j'ellow  ;  coarse,  sweet,  rather  poor.  Sep- 
tember. 

Plombgastel.     See  St.  Michael  Archangel. 

Pocahontas.  Medium,  obovate,  or  turbi- 
nate pyriform,  yellow  ;  melting,  sweet, 
musky.     Early  October.    Mass. 

Poire  d'Abondance.  Rather  large,  oblong 
pyriform,  pale  yellow ;  melting,  juicy, 
sweet,  excellent.     Ocftober. 

Poire  d'Albret.  Medium,  pyramidal,  rough, 
brown  russet  ;  coarse,  juicy,  vinous,  rich, 
perfumed.     October. 

Poire  d'Avril.  Large,  roundish  conic, 
greenish  yellow  ;  granular,  juicy,  sweet, 
agreeable — baking.  November  to  Febru- 
ary.     " 

Poire  de  Chasseurs.  Medium,  short  pyri- 
form, greenish  yellow  ;  juicy,  butter^',  per- 
fumed, vinous.     October.     Belgian. 

Poire  de  Lepine.  Small,  oblate,  yellowish 
and  red  ;  granular,  melting,  vinous,  per- 
fumed.    November. 

Poire  Fruite.     See  Florelli. 

Poire  Guillaume.     See  Bartlett. 

Poire  Neige.     See  White  Doyenn^. 

Pope's  Quaker.  Medium,  oblong  pyriform 
with  yellow  russet;  juicy,  pleasant.  Oc- 
tober.    L.  I. 

Pound,  p.  290. 

Pratt,  p.  266. 

Prevost.  Medium,  rich  yellow  with  a  red 
cheek  ;  sweet,  perfumed.  Winter.  Bel- 
gian. 

Primitive.     See  Little  Musk. 

Prince  Albert.  Medium,  pyriform,  yellow- 
ish ;  melting,  rich.  February.  Bel- 
gian. 

Princess  Charlotte.  Medium,  short  pyri- 
form, greenish  ;  of  little  value  here.  Oc- 
tober.    Belgian. 

Princess  Maria.  Rather  small,  pyramidal 
yellow,  mostly  russeted  ;  coarse,  sweet, 
agreeable.    Odtober.     Belgian. 

Princess  of  Orange.  Medium,  roundish, 
russeted;  crisp,  juicy,  astringent.  Odlo- 
ber.    Flemish. 

Pulsifer,  p.  252. 

Queen  of  the  Low  Countries,  p.  266. 
Quinnipiac.     See  St.  Ghislain. 

Rallay.  Medium,  short  pyriform,  yellow, 
thinly  russeted  ;  buttery,  melting,  good. 
Winter. 


Rapelje.  Medium,  varying  from  obovate 
or  turbinate  to  pyriform,  yellowish,  russet- 
ed ;  juicy,  varying  from  a  rich  aromatic  to 
a  poor  flavor.     September.     L.  I. 

Raymond,  p.  278. 

Read's  Seedling.     See  Oswego  Beurrd. 

Reading,  p.  290. 

Reine  Caroline.  Medium,  narrow,  pyrifonn 
yellow  with  a  red  cheek  ;  crisp,  dry,  poor 
November. 

Retour  de  Rome.  Medium,  oblate,  yellow- 
ish, partly  russeted;  granular,  melting, 
vinous.     September.     Belgian. 

Richards.  Rather  large,  obovate.  yellow  ; 
granular,  melting,  vinous.     October.     Del. 

Richardson's  Seedling.  Rather  large,  obo- 
vate, yellow;  melting,  sprightly,  pleasant 
Oaober. 

Ridelle's.  Medium,  oblate  turbinate,  yel- 
low and  bright  red  ;  of  moderate  quality. 
September.     Belgian. 

Roe's  Bergamotte,  p.  284. 

Ropes.  Medium,  obovate,  russeted;  rich, 
perfumed,  good.    0(5lober.     Mass. 

Rosabirne.  Medium,  pyriform,  greenish, 
russeted  ;  juicy,  vinous,  somewhat  astrin- 
gent.    Odtober. 

Rostiezer,  p.  252. 

Rousselet  Esperen.  Pyriform,  turbinate, 
yellow ;  juicy,  vinous,  perfumed.  Sep- 
tember. 

Rousselet  de  Meester.  Medium,  roundish, 
yellow  with  a  red  cheek  ;  coarse,  not  rich. 
Odtober.     Belgian. 

Rousselet  de  Rheims.  Small,  obovate  pyri- 
form, yellowish  green  ;  sweet,  aromatic — 
rots  at  core.     Early  September.     French . 

Rousselet  Hatif     See  Early  Rousselet. 

Rousselet  Stuttgart.  Below  medium,  conic, 
greenish  with  a  brown  cheek  ;  juicy,  sweet, 
aromatic — rots  at  core.     Late  August. 

Rousselet  Vanderwecken-  Small,  roundish 
or  obovate,  yellow ;  juicy,  aromatic,  per- 
fumed, very  good.     November. 

Sabine.     See  Jaminette. 

Salisbury  Seedling.     Short  pyriform,  partly 

russeted  ;    coarse,  rather  poor.     Odtober. 

N.  Y. 
Scotch  Bergamot.     See  Hampden's  Berga- 

mot. 
Seckel,  p.  278. 
Selleck,  p.  267. 
Serrurier,  p.  279. 
Sheldon,  p.  284. 


Descriptive  List  and  Index- — Pears. 


497 


Shenks.     See  Hosenshenck. 
Shepard,  p.  279. 

Simon    Bouvier.     Small,   pyriform,    green ; 
melting,     perfumed.       September.      Bel- 
gian. 
Sieulle,  p.  295. 

Sickel.    A  corruption  of  Seckel. 
Skinless,  p.  252. 

Smith's  Bordenave.     See  Lodge. 
Snow  Flower.     See  Fleur  de  Neige. 
Soldat  Laboureur,  p.  267. 
Souvenir  d'Esperen,  p.  267. 
Souveraine  d'Et^.     Medium,  conic  obovate, 
light  yellow,  crimson  dotted  ;  melting,  rich, 
vinous.     Early  September. 
Souveraine    d'Hiver.       See     Passe     Col- 
mar.  . 
Souveraine  de  Printemps.     Medium,  oblate, 
ribbed,  yellow ;  granular,  melting,  vinous, 
somewhat  astringent.    March. 
Spice ;  or,  Musk  Pear.    See  Rousselet  de 

Rheims. 
St.  Andre,  p.  279. 

St.  Denis.     Small,  turbinate,  ribbed,  yellow- 
ish and  red  ;  sweet,  aromatic.     Late  Au- 
gust. 
St.    Dorothee.        Large,     pyriform,    taper- 
ing   to    crown,   greenish     yellow  ;   juicy, 
melting,   rich,   sweet,   perfumed.       Odlo- 
ber. 
St.  Germain,  p.  290. 
St.  Germain,  Brande's,  p.  291. 
St.  Germain,  Prince's,  p.  293, 
St.  Ghislain,  p.  267. 

St.  Lambert.     See  English  Jargonelle. 
St.  Menin.     Large,  long  pyriform,  yellowish 
green  ;  melting,  juicy,  very  good.     Septem- 
ber. 
St.  Michael.     See  White  Doyenn^. 
St.  Michel  Archange,  p.  267. 
St.  Vincent  de  Paul.     Small,  russet.     Janu- 
ary.    French. 
Sterling,  p.  279. 
Stevens'  Genesee,  p.  285. 
Stone.     Large,   pyriform,  yellow  ;    buttery, 

slightly  astringent.     August     Ohio. 
Styer.     Medium,  roundish,  greenish  yellow  ; 
buttery,     melting,     very    rich,   perfumed. 
September.     Pa. 
Styrian.     Large,  pyriform,  deep  yellow  with 
a  red  cheek ;  crisp,  rich.     Odober.     Eng- 
lish. 
Sucr^e  de  Hoyerswerda.      Small,   obovate, 
yellowish  green ;  juicy,  sweet,  sprightly. 
Late  August.     German. 


Sugar  Top.      Medium,    obovate  turbinate, 
yellow  ;  of  rather  dry,  sweet  flavor,  mode- 
rate or  poor.     Late  July. 
Sullivan.     Medium,  oblong  pyriform,  green- 
ish yellow  ;  juicy,  sweet,  pleasant      Sep- 
tember.    Belgian. 
Supreme  de  Quineper,  p.  253. 
Surpasse   Crassaine.       Resembling  the  old 
Crassane,   but  more  productive,  healthy, 
and  vigorous.     Belgian. 

Surpasse  Meuris.  Medium,  conic,  rough, 
russeted  ;  melting,  vinous.     Otiober. 

Summer  Bell ;  or,  Windsor.  Large,  pyri- 
form, regular,  yellowish  green  :  tender, 
coarse,  astringent — rots  at  core.  Tree  a 
handsome  grower  and  great  bearer.  Late 
August. 

Summer  Bergamot  Small,  round,  greenish 
yellow ;  juicy,  rich,  becoming  dry.  Early 
August 

Summer  Bon  Chretien.  Large,  pyriform, 
ribbed,  rich  yellow  with  a  reddish  cheek  ; 
breaking,  very  juicy,  sweet.  Formerly 
much  valued,  now  generally  destroyed  by 
black  mildew.     Early  September. 

Summer  Doyenn^,  p.  256. 

Summer  Franc  Real.  Medium,  obovate, 
slightly  pyriform,  yellowish  green  ;  fine 
grained,  buttery,  sweet,  pleasant  Early 
September. 

Summer  Portugal,  p.  258. 

Summer  Rose.  Medium,  roundish,  yellow- 
ish ;  of  poor  quality.     Late  August. 

Summer  St  Germain.  Medium,  obovate, 
green  ;  juicy,  slightly  acid.     Late  August 

Summer  Thorn.     See  Epine  d'Et^. 

Superfondante'.  Medium,  obovate,  pale  yel- 
low ;  buttery,  melting,  good.    Ocflober. 

Surpasse  Virgalieu,  p.  279. 

Suzette  de  Bevay,  p.  290. 

Swan's  Egg.  Small,  oval,  pale  green  ;  juicy, 
sweet  slightly  musky.     0(5tober. 

Swiss  Bergamot.  Medium,  roundish, 
slightly  turbinate,  pale  green  and 
pale  red;  melting,  sweet,  agreeable. 
Oaober. 

Sylvange.  Roundish  obovate,  pale  green  ; 
melting,  sweet,  agreeable.  Oclober— 
keeps  well. 

Tarquin  de  Pyrenees.  Large,  pyriform, 
green  ;  quality  poor — great  keeper. 

Taylor  Pear.  Medium,  roundish  oblate, 
green  ;  buttery,  vinous,  with  vanilla  flavor. 
Early  Wmter.    Va. 


498 


Descriptive  List  and  Index — Pears. 


Tea,  p.  279. 

Theodore  Van  Mons,  p.  267. 

Thompson's,  p.  279. 

Thuerlinck.  Very  large,  but  of  little  value. 
Belgian. 

Tillington.  Small,  obovate,  dark  green, 
rough;  coarse,  of  moderate  quality.  Oc- 
tober.    English. 

Totten's  Seedling.  Rather  small,  turbinate 
pyriform,  pale  yellow;  buttery,  melting, 
vinous,  perfumed.    Early  O^lober.    Conn. 

Triomphe  de  Jodoigne,  p.  267. 

Trout  Pear.     See  Forelle. 

Tyler.  Small,  turbinate,  yellow  :  granular, 
melting,  brisk,  vinous.    0(5tober. 

Tyson,  p.  253. 

Uvedale's  St.  Germain.     See  Pound. 

Upper  Crust.  Rather  small,  obovate,  green, 
partly  russeted :  buttery,  melting,  very 
good.  July  at  the  South — not  good 
North. 

Urbaniste,  p.  267. 

Uwchlan,  p.  257. 

Valine  Franche.  Medium,  obovate,  green- 
ish yellow;  juicy,  sweet,  flavor  rather  poor. 
Early  September. 

Van  Assche,  p.  279. 

Van  Buren.  Large,  obovate,  yellow  with  a 
blush ;  crisp,  sweet,  perfumed.  Handsome 
— of  moderate  quality.  An  excellent  culi- 
nary sort.     New  Haven,  Conn. 

Van  Marum.  Large,  pyriform  with  a  long 
neck,  bronze  colored ;  coarse,  fibrous,  not 
juicy,  pleasant — baking.  Late  au- 
tumn. 

Van  Mons  Leon  le  Clerc,  p.  268. 

Vauquelin.  Rather  large,  obovate ;  juicy, 
sub-acid.    Winter. 

Verte  Longue.     See  Long  Green. 

Verte  Longue  of  Angers,  p.  268. 

Vezouziere.  Rather  small,  roundish  oval, 
yellowish ;  juicy,  melting,  sweet,  agreeable. 
September. 

Vicar  of  Winkfield,  p  290. 

Vicompte  de  Spoelberch,  p.  293. 

Virgalieu.     See  White  Doyennd 

Wadleigh.  Rather  small,  roundish  obovate, 
yellow;  melting,  juicy,  very  good.  Early 
September.     N.  H. 

Walker's  Seedling,  p.  280. 

Washington,  p.  280. 

Waterloo.     See  Due  de  Brabant. 


Wendell.  Medium,  pale  yellow,  often  with 
a  red  cheek;  melting,  juicy,  not  rich. 
Late  August     Belgian. 

Westcott,  p.  281. 

Wharton's  Early.  Ratherlarge,  obovate  py- 
riform, yellowish  green  ;  melting,  juicy, 
sweet.     Late  August. 

Wheeler.  Medium,  roundish  obovate,  yel- 
lowish green  ;  coarse,  sweet,  juicy,  per- 
fumed.    Early  September.     R.  L 

White's  Seedling.  Medium,  roundish  obo- 
vate, greenish  yellow  ;  juicy,  good.  New 
Haven,  Conn. 

Wiest.  Medium,  roundish  oval,  green  ; 
melting,  sub-acid,  pleasant.  September. 
Pa. 

Wilbur,  p.  281. 

Wilkinson,  p.  281. 

Williams'  Early.  Small,  roundish  turbinate, 
bright  yellow,  dotted  red ;  juicy,  rich, 
slightly  musky.     Early  September.     Mass. 

William  Edwards.  Medium,  obtuse  pyri- 
form, yellow,  thickly  dotted  ;  buttery, 
sweet.    September.     Conn. 

Williams'  Bronchretien.     See  Bartlett. 

Williamson.  Medium,  obovate,  rich  yel- 
low, thickly  dotted  ;  fine  grained  ;  juicy, 
rich.     Oaober.    L.  I. 

Willermoz,  p.  290. 

Wilmington,  p.  268. 

Wilkinson,  p.  281 

Windsor.     See  Summer  Bell. 

Winship's  Seedling.  Medium,  conic  pyri- 
form, yellow  ;  juicy,  pleasant.  Late  Sum- 
mer.   Mass. 

Winter  Bergamot.  See  Easter  Berga- 
mot. 

Winter  Nelis,  p.  291. 

Winter  Seckel.  Medium,  oblate,  yellow- 
ish brown,  partly  russeted  ;  juicy,  rich, 
sweet,  aromatic.     February.     Va. 

Wolaston.     See  Glout  Morceau. 

Wredow.  Medium,  oblate  approach- 
ing pyriform,  greenish  yellow  and  rus- 
set ;  juicy,  melting,  rich,  vinous.  0(5lo- 
ber. 

Yat  Small,  turbinate,  brown  russet  ;  jui- 
cy, perfumed — rots  at  core.  Septem- 
ber. 

Yellow  Butter.     See  White  Doyenn^. 

York  Bergamot.  See  Autumn  Berga* 
mot 

Zephirin  Gregoire,  p.  294. 


Descriptive  List  and  Index — Plums. 


499 


Zephirin  Louis  Gregoire.     Medium,  turbi-  Zoar  Beauty.     Medium,  pyriform,    ight  yel- 

nate,   yellow  with    a   red    cheek  ;    very  low,  with  a   red  cheek ;    partly  melting, 

juicy,      slightly       perfumed.         Decem-  sweet,    moderately   good — rots    at   core, 

ber.  August.    Ohio. 


PLUMS. 


Abricot^e  Rouge.  Medium,  oval,  red  and 
violet  ;  sweet,  dry,  poor. 

Agen  Datte.     See  Prune  d'Agen. 

Albany  Beauty,  p.  350. 

Amber  Primordian.     See  Primordian. 

American  Wheat.  Small,  roundish,  pale 
blue  ;  juicy,  sweet.  Late  August  Great 
bearer. 

American  Yellow  Gage,  See  Prince's  Yel- 
low Gage. 

Angelina  Burdett.  Medium,  round,  nearly 
black,  thickly  dotted ;  rich,  excellent. 
English.     September. 

Apple  Plum.  Medium,  roundish,  reddish 
purple  ;  slightly  coarse,  sprightly.  Sep- 
tember.    Mass. 

Apricot,  p.  350. 

Autumn  Gage,  p.  350. 

Beekman's  Scarlet.     See  Lombard. 

Belgian  Purple.  Medium,  roundish,  purple ; 
a  little  coarse,  juicy,  sweet,  rich.  Sep- 
tember. 

Belle  de  Septembre.  Very  large,  oval,  red- 
dish brown — culinary.     0(5lober. 

Bingham,  p.  351. 

Black  Damask.  Medium,  roundish,  green- 
ish yellow ;  juicy,  sweet,  rich.    August. 

Black  Damson.     See  Damson. 

Black  Imperial.     See  Bradshaw. 

Black  Morocco.     See  Morocco. 

Bleecker's  Gage,  p.  350. 

Bleecker's  Scarlet.     See  Lombard. 

Blue  Gage.  Small,  round,  dark  blue ; 
slightly  acid  ;  moderately  rich.  Of  little 
value.     August. 

Blue  Holland.     See  Holland. 

Blue  Imperatrice,  p.  337. 


Blue  Perdrigon.  Medium,  oval,  reddish 
purple  ;  flesh  firm,  sugary— clingstone. 
August. 

Bolmar;  or,  Bolmar's  Wa-shington.  See 
Washington. 

Bradford  Gage.     See  Green  Gage. 

Bradshaw,  p  337. 

Brevoort;  or,  Brevoort's  Purple  Bolmar, 
p.  338. 

Bricetta.  Medium,  roundish  oval,  yellow 
dotted  red ;  juicy,  rich,  very  good.  Sep- 
tember. 

Bruyn  Gage.    See  Green  Gage. 

Buel's  Favorite,  p.  351. 

Burgundy  Prune.  Medium,  ovate,  necked, 
reddish  black  ;  juicy,  rich,  pleasant— free- 
stone.    September. 

Burrette's.  Large,  long  oval,  dull  yellow  ; 
melting,  sweet,  aromatic.    September. 

Bayfield.  Small,  round,  light  yellow — good. 
Clingstone.     August 

Caledonian.    See  Goliath. 
Catalonian.     See  Primordian. 
Cherry,  p.  338. 

Cheston.  Rather  small,  oval,  dark  purple  ; 
flesh    firm,     sweet,    sprightly — freestone. 

July  and  August. 
Cloth  of  Gold.     See  Drap  d'Or  of  Esperin. 
Coe's  Golden  Drop,  p.  351. 
Coe's  Late  Red,  p.  339. 
Columbia  ;  or,  Columbian  Gage,  p.  339. 
Corse's   Admiral.      Rather  large,  oval,  light 

purple  ;  juicy,  sprightly,  moderate   flavor. 

September.     Montreal. 
Corse's  Field  Marshal.     Rather  large,  oval, 

purplish  red ;   juicy,  sub-acid.      August 

Montreal. 


500 


Descriptive  List  and  Index — Plums. 


Corse's  Nota  Bene,  p.  339. 
Cruger's  Scarlet  Gage ;   or,  Cruger's  Seed- 
ling, p,  339. 

D'Agen.    See  Prune  d'Agen. 

Damask.     See  German  Prune. 

Damson,  p.  339. 

Dana's  Vellow  Gage,  p.  351. 

De  Delice,  p.  339. 

De  Montfort,  p.  340. 

Denniston's  Albany  Beauty,  p.  350. 

Denniston's  Red,  p.  340. 

Denniston's  Superb,  p.  351. 

Diamond.  Very  large,  oval,  black  ;  coarse, 
acid,  dry.     September. 

Diapr^e  Rouge.     See  Red  Diaper. 

Dictator.  Very  large,  brownish  pur- 
ple ;  rich,  juicy,  high  flavored.  Mon- 
treal. 

Domine  Dull,  p.  340. 

Downton  Imperatrice,  p.  351. 

Drap  d'Or,  p.  351. 

Drap  d'Or  of  Esperin,  p.  351. 

Duane's  Purple,  p.  340. 

Dunmore.  Small,  ovate,  green  becoming 
yellow ;  juicy,  sweet,  aromatic — freestone. 
October. 

Dutch  Prune.     See  Domine  Dull. 

Dutch  Quetzen.     See  Domine  Dull 

Early  Cross.  Rather  small,  roundish,  red- 
dish purple  ;  sweet,  good — clingstone 
Augustl     Mass. 

Early  Damask.     See  Morocco. 

Early  Damson.     See  Damson. 

Early  Royal.     See  Royal  Hative. 

Early  Royal  of  Nikita.  Small,  roundish, 
reddish  purple  ;  juicy,  sweet,  high  flavored 
— partly  freestone.     August. 

Early  Scarlet.     See  Cherry. 

Early  Tours,  p.  340. 

Early  Violet.     See  Early  Tours. 

Early  Yellow.     See  Primordian. 

Early  Yellow  Prune,  p.  351. 

Egg  Plum.     See  White  Egg. 

Elfrey's  Prune.  Small,  oval,  blue  ;  sweet, 
dry,  firm  — freestone.     August. 

Emerald  Drop.  Medium,  long  oval,  yellow- 
ish green  ;  clingstone.    August. 

English  Wheat.  Medium,  roundish  oval, 
reddish  purple  :  juicy,  sweet,  rich — cling- 
stone.    August. 

Fellenberg.  p.  340. 

Flushing  Gage.     See  Imperial  Gage. 


Foote's  Early  Orleans.  Medium,  roundish, 
oval,  black  ;  early,  good,  not  rich,  hardy 
produ(5live.     Mass. 

Fotheringham,  p.  340. 

Franklin.     See  Washington. 

Frost  Gage,  p.  341. 

Fulton,  p.  352. 

Galbraith.     Large,  oval,  purple  ;  very  good 

Growth  straggling.       A    valuable    earl> 

sort. 
German  Gage.     See  Bleecker's  Gage. 
German  Prune,  p.  341. 
General  Hand,  p.  352. 
GifFord's  Lafayette.     Medium,  oval,  purple  ; 

juicy,  not  rich.     August. 
Golden  Cherry  Plum.     See  Cherry. 
Golden  Gage.     See  Coe's  Golden  Drop. 
Goliath,  p.  341. 
Green  Gage,  p.  352. 
Gundaker  Prune.     Medium,  oval,   purple  ; 

high  flavored.     Good  bearer.     Pa. 
Guthrie's  Apricot.     Medium,  roundish  oval, 

yellow,    crimson    dotted ;    coarse,   juicy, 

sweet,  not  rich.    August. 
Guthrie's  Late  Green.     Medium,  round,  yel- 
low ;  sweet,  rich,  rather  dry.      September. 
Guthrie's  Topaz.      Medium,   oval,  necked, 

rich  yellow  ;  juicy,  sweet,  pleasant,    not 

rich.     September.     Scotch. 
Gwalsh.    Large,  oblong  oval,  deep  purple  ; 

coarse,  sweet,  pleasant.     September. 

Hampton  Court.     See  Early  Orleans. 

Hartwiss  Yellow  Prune.  Medium,  oval, 
waxen  yellow ;  rich,  sub-acid,  fine.  Sep- 
tember.    German. 

Henry  Clay,  p.  352. 

Highlander,  p.  341. 

Holland  Prune.  Roundish,  purple  ;  sweet, 
pleasant — freestone.     September. 

Horse  Plum.  Medium,  oval,  purple  ;  dry, 
rather  acid— freestone.     August. 

Howard's  Favorite,  p.  353. 

Howell's  Early,  p  341. 

Howell's  Large.     See  Necflarine. 

How's  Amber.  Medium,  roundish,  light 
red  ;  coarse,  juicy — clingstone.  Septem- 
ber. 

Hudson  Gage,  p.  353. 

Huling's  Superb,  p.  353. 

Ickworth  Imperatrice,  p.  341. 
Imperial  Gage,  p.  353. 
Imperial  Ottoman,  p.  354. 


Descriptive  List  and  Index — Plums. 


501 


Imperial  Violet.     See   Red    Magnum    Bo- 

num. 
Imperiale  Rouge.     See  Red  Magnum  Bo- 

num. 
Imperatrice.     See  Blue  Imperatrice. 
Isabella,  p.  342. 
Italian  Damask,  p.  342. 
Italian  Prune.     See  Fellenberg. 
Ives'  Seedling,  p.  354. 

Jaune  Hative.     See  Primordian. 
Jefferson,  p.  354. 
Judson,  p.  342, 

Keyset's  Plum.     See  Huling's  Superb. 
Kirke's,  p.  342. 

Knight's  Large  Drying.  See  Large  Green 
Drying. 

Lady  Plum.  Small,  oval,  light  yellow, 
spotted  red  ;  acid — freestone.  Septem- 
ber. Great  grower  and  bearer— culinary. 
Albany,  N.  Y. 

Langdon's  Seedling.  Rather  large,  round- 
ish oval,  reddish  purple  ;  juicy,  sub-acid, 
mostly  clingstone.     August.     Conn. 

La  Royale.     See  Royale. 

Large  Early  Damson.     See  Horse  Plum. 

Large  Green  Drying.  Large,  round,  green- 
ish yellow ;  rich,  very  good.  September. 
English. 

Lawrence's  Favorite  ;   or  Lawrence's  Gage. 

P-  355- 
Leipzic.     See  German  Prune. 
Lewiston  Egg.     Medium,  oval,  pale  yellow  ; 

quality  moderate.     August. 
Little  Queen  Claude.      See  English  Yellow 

Gage. 
Lombard,  p.  342. 
Long  Scarlet.       Medium,   oblong  obovate, 

red;    acid,   ripening  sweeter— clingstone. 

August. 
Lucombe's  Nonsuch,  p.  355. 

Madison,  p.  355. 

Magnum  Bonum.     See  White  Egg. 

Mamelonnee.  Medium,  oval  with  a  distindl 
neck,  tapering  to  apex,  light  green  ;  sweet, 
pleasant,  mild,  not  rich— freestone.  Early 
August.  French.  Valuable  for  its  earli- 
ness. 

Manning's  Long  Blue,  p.  342. 

Marten's  Seedling.  Large,  oblong,  yellow  ; 
brisk,  sprightly  flavor — freestone.  Sep- 
tember.    Schene<5lady,  N.  Y. 


McLaughlin,  p.  355. 

Meigs,  p.  342. 

Mimms.     See  Red  Diaper. 

Mirabelle,  p.  356. 

Mirabelle  Tardive.  Small,  roundish  oval, 
greenish  yellow  ;  sweet,  juicy,  agreeable — 
freestone.  Great  bearer — hangs  long.  Oc- 
tober. 

Miser  Plum.     See  Cherry. 

Monroe  ;  or,  Monroe  Egg,  p.  356. 

Monsieur  Hatif.     See  Early  Orleans. 

Morocco,  p.  343. 

Mulberry,  p.  356. 

Myrobolan.     See  Cherry. 

Nea(5lrine,  p.  343. 

Nelson's  Vi<5lory,  p.  356. 

New  York  Purple.      See  Brevoort's  Purple. 

Old  Orleans ;  or,  Orleans,  p.  343. 
Orange,  p.  357. 
Orleans,  Early,  p.  343. 
Orleans,  Smith's,  p.  348. 

Parsonage,  p.  357. 

Peach  Plum,  p.  343. 

Penobscot.  Large,  oval,  yellow ;  sweet, 
pleasant — clingstone.     September.     Me. 

Peoly's  Early  Blue.  Medium,  oblong, 
dark  blue  ;  flesh  yellow,  pleasant — cling- 
stone.    August. 

Peters'  Yellow  Gage,  p.  357. 

Pond's  Purple.  See  P«nd's  Seedling 
(American). 

Pond's  Seedling,  p.  343. 

Pond's  Seedling  of  Massachusetts,  p.  344. 

Pr^coce  de  Bergthold,  p.  357. 

Precoce  de  Tours.     See  Early  Tours. 

Primordian,  p.  357. 

Prince  Englebert,  p.  344. 

Prince  of  Wales.  Large,  round,  slightly  ob- 
long, reddish  purple  ;  sweet,  sprightly, 
not  rich — clingstone.     September. 

Prince's  Imperial  Gage.  See  Imperial 
Gage. 

Prince's  Orange  Egg.  Rather  large,  oval, 
yellow ;  coarse,  sprightly,  not  rich.  Sep- 
tember. 

Prune  d'Agen,  p.  344. 

Prune  d'Allemagne.     See  German  Prune. 

Prune  d'Ast.     See  Prune  d'Agen. 

Prune  de  la  St.  Martin.  See  Coe's  Late  Red- 
Prune  de  Louvain.  Large,  ovate,  necked, 
deep  purple  ;  coarse,  melting,  pleasant — 
freestone.     August 


502 


Descriptive  List  and  Index — Plums. 


Prune  d'CEuf.     See  Egg  Plum. 

Prune,  Manning's  Long  Blue,  p.  342. 

Prune  Peche.     See  Peach  Plum. 

Prune  Suisse.     See  Fellenberg. 

Purple  Damson.     See  Damson. 

Purple    Egg.        See    Red    Magnum    Bo- 

num. 
Purple  Favorite,  p.  344. 
Purple  Gage,  p.  345. 

Quackenboss,  p.  345. 

Queen  Mother.  Small,  round,  pale  red  and 
purple  ;  sweet,  rich — freestone.  Septem- 
ber.    English. 

Quetsche.     See  German  Prune. 

Red  Diaper,  p.  345. 

Red  Gage,  p.  346. 

Red  Magnum  Bonum,  p.  346. 

Reine  Claude.     See  Green  Gage. 

Reine  Claude  de  Bavay,  p.  357. 

Reine  Claude  Diaphane.  Medium,  round- 
ish, clear  green,  shaded  red  ;  juicy,  sweet, 
aromatic.     September.     French. 

Reine  Claude  d'0(5lobre.  Small,  roundish, 
greenish  yellow ;  juicy,  rich — freestone. 
Oaober. 

Reine  Claude  Rouge.  Very  large,  roundish 
oval,  red  and  purple ;  rich,  slightly  acid, 
aromatic.     September. 

Reine  Claude  Violette.  See  Purple 
Gage. 

Reizenstein's  Yellow  Prune.  Medium,  oval, 
slightly  necked,  yellow ;  juicy,  pleasant — 
clingstone.     September.     Italian, 

Rhinebeck  Yellow  Gage.  Large,  oval,  yel- 
low; coarse,  sweet,  pleasant — clingstone. 
September.     Rhinebeck,  N.  Y. 

Rivers'  Early  Favorite,  p.  346. 

Rivers'  Early  Prolific.  Medium,  roundish 
oval,  reddish  purple  ;  juicy,  sweet,  plea- 
sant— freestone.    August.     English. 

Roe's  Autumn  Gage.     See  Autumn  Gage. 

Royale,  p.  346. 

Royal  Hative,  p.  347. 

Royal  Tours,  p.  347. 

Saint  Catherine,  p.  358. 

Saint  Cloud.     See  Goliath. 

Saint  Martin's  Quetsche,  p.  358. 

Saint  Martin  Rouge.     See  Coe's  Late  Red.. 

Saint  Maurin.     See  Prune  d'Agen. 

Scarlet  Gage.     See  Long  Scarlet. 

Schuyler  Gage,  p.  358. 

Schenedtady  Catherine,  p.  347. 


Sea.      Small,  roundish,    brownish  purple 
flesh  greenish  yellow,  sweet,  juicy — free- 
stone.    August. 

Semiana.  Medium,  oval,  necked,  deep  pur- 
ple ;  flesh  juicy,  sub-acid,  moderately  rich. 
Distindt  from  Blue  Imperatrice,  which 
see. 

Sharp's  Emperor,  p.  348. 

Shailer's  White  Damson.  See  White  Dam- 
son. 

Sheen.     See  Fotheringham. 

Siamese.  Medium,  obovate,  pale  yellow  : 
juicy,  sprightly,  of  moderate  flavor.  Fruit 
often  in  pairs — tree  a  great  bearer.  Sep- 
tember. 

Sloe.  Ornamental,  sometimes  used  for 
stocks.  Is  a  distinct  species  (Prunus  Spi- 
nosa).  The  fruit  is  small  and  black  ;  of- 
ten called  Blackthorn. 

Small  Green  Gage.  See  Yellow  Gage.  Eng- 
lish. 

Steer's  Emperor.     See  Goliath. 

Suisse,  p.  348. 

Sucrin  Vert.     See  Green  Gage. 

Sweet  Damson.     See  Damson. 

Swiss  Plum.     See  Suisse. 

Thomas,  p.  349. 

Trouvee  de   Voueche.     Medium  or  small, 

oval,    violet  ;     juicy,  sweet,   very    good. 

August. 
Turkish  Quetsche.     See  German  Prune. 

Vert  Bonne.     See  Green  Gage. 
Vidloria,  p.  349. 

Virgin.    Medium,  roundish,  reddish  purple  ; 
very  juicy,  sweet,  very  good.     September. 
Violet     See  Blue  Imperatrice. 
Violet  de  Tours.     See  Early  Tours, 
Violet  Diaper.     See  Cheston. 
Violet  Perdrigon.     See  Blue  Perdrigon. 
Violet  Queen  Claude.      See  Purple  Gage. 
Violette  Hative.    See  Early  Tours. 

Wangenheim,  p.  349. 
Washington,  p.  358. 
Wax,  p.  350. 

White  Apricot.     Medium,  roundish,  yellow ; 
flesh  firm,  pleasant — clingstone.     August. 
White  Damson,  p.  358. 
White  Egg,  p.  358. 

White  Empress.     See  White  Imperatrice. 
White  Gage.     See  Imperial  Gage. 
White  Holland.     See  White  Egg. 
White  Imperial.     See  White  Egg. 


Descriptive  List  and  Index — Raspberries. 


503 


White  Imperatrice.  Medium,  obovate, 
bright  yellow ;  juicy,  crisp,  sweet,  trans- 
lucent— freestone.      September. 

White  Magnum  Bonum.     See  White  Egg. 

White  Mogul.     See  White  Egg. 

White  Perdrigon.  Medium,  oval,  pale 
greenish  yellow;  sweet — clingstone.  Au- 
gust. 

White  Primordian.     See  Primordian. 

Wilkinson.  Medium,  oval,  slightly  necked, 
reddish  purple  :  firm,  sweet,  not  high  fla- 
vored.    September. 

Wilmot's  Green  Gage.    See  Green  Gage. 


Wilmot's  Late  Orleans.     See  Goliath. 
Winter  Damson.     See  Damson. 
Woolston's    Black    Gage.      Small,  roundi 
dark,  rich.     September. 

Yellow  Apricot,     See  Apricot. 

Yellow  Egg.     See  White  Egg. 

Yellow  Gage,  English,  p.  359. 

Yellow  Gage,  Prince's,  p.  359. 

Yellow  Magnum  Bonum.     See  White  Egg. 

Yellow  Perdrigon.     See  Drap  d'Or. 

Zwetsche.    See  German  Prune. 


RASPBERRIES. 


Allen  s,  p.  433. 

American  Black,  p.  433. 

American  Red,  p.  433. 

American  White.     See  American  Black. 

Antwerp,  Hudson  River,  p.  435. 

Antwerp,  Red,  p.  436. 


Duhring.  A  seedling  of  the  Hornet,  which 
it  resembles,  but  is  rounder,  better  in  qua- 
lity, hardier,  and  a  few  days  earlier. 
Phila.    New, 

Emily,  p.  434. 


Bamet,  p.  433. 

Belle  de  Fontenay,  p.  433. 

Belle  de  Palluau.      Large,  firm,  excellent — 

canes  vigorous,   produ(5live.      Promising. 

New. 
Black  Raspberry.     See  American  Black. 
Brinckle's  Orange.     See  Orange 
Burley.     See  Red  Antwerp. 


Fastolff,  p.  434. 
Franconia,  p.  434. 
French,  p.  434. 
Fulton,  p.  435. 

Gen.  Patterson,  p.  435. 

Hornet,  p.  435. 


Catawissa,  p.  433. 

Clarke.  Red,  juicy,  sweet,  excellent  ;  canes 
vigorous,  produdlive — rather  soft  for  mar- 
ket.    Conn.     New. 

Col.  Wilder,  p.  434. 

Common  Black  Cap.  See  American 
Black. 

Cope,  p.  434. 

Cornwall's  Prolific.     See  Bamet. 

Cretan  Red,  p.  434. 

Gushing,  p.  434, 

Doolittle  Black  Cap.  See  American 
Black. 


Knevett's  Antwerp.    See  Red  Antwerp. 
Knevett's  Giant,  p.  435. 

Large  Fruited  Monthly,  p.  436. 

Magnum  Bonum,  p.  436. 
Merveille  de  Quatre  Saisons  ;  or,  Marvel  of 
Four  Seasons,  p.  436. 

Northumberland  Fillbasket,  p.  436. 

Ohio  Everbearing,  p.  436. 
Orange,  p.  436, 


504  Descriptive  List  and  Index — Strawberries. 


Philadelphia,  p.  436. 
Pilate,  p.  436. 

Red  Antwerp,  p.  436. 

Thunderer,  p.  436. 

True  Red  Antwerp.    See  Red  Antwerp. 

Vidoria,  p.  436. 


Vice  President  French.     See  French. 

Walker,  p.  436. 

White  Antwerp.     See  Yellow  ditto. 
White  Transparent,  p.  436. 
Woodward,  p.  436. 

Yellow  Antwerp,  p.  437. 


STRAWBERRIES. 


Aberdeen.    See  Roseberry. 

Admiral  Dundas.  Large,  irregular,  pale 
scarlet  ;  firm,  good,  not  rich.     English. 

Agriculturist,  p.  416. 

Ajax.     Large,  ovate,  dark  ;  good.     English. 

Albion  White,  p.  416. 

Alice  Maude,  p.  417. 

American  Scarlet.     See  Hudson. 

Atkinson's  Scarlet.  See  Grove  End  Scar- 
let. 

Austin  Shaker,  p.  417. 

Austrian  Scarlet.     See  Duke  of  Kent. 

Belle  Bordelalse,  p.  424 

Belle  de  Vibert.       Large,   conic,    crimson  ; 

handsome,    firm,    not    rich,    produ(5live. 

Foreign. 
Bicolor.       Medium,  oblong,  crimson,  sweet, 

good.     Dwarf.     Produdlive.     Foreign. 
Bishop's  Orange,  p.  421. 
Black  Imperial.     See  Black  Prince. 
Black  Prince,  p.  422. 
Black  Roseberry.      Medium,  roundish,  dark 

red  or  purplish  ;  pleasant — moderate  bear- 
er.    English. 
Boston  Pine,  p.  417. 
Brewer's   Emperor.      Medium,  ovate,  dark 

red  ;  good.     English. 
Brighton  Pine,  p.  41^. 
British  Queen,  p.  417. 
Brooklyn  Sc,arlet,  p.  417. 
Burr's  New  Pine,  p.  422. 
Burr's  Seedling.     Medium,  scarlet,  pleasant 

— hardy,  produftive.     Ohio.  ■ 
Bush  Alpine,  p.  424. 


Caleb  Cope.  Large,  pointed,  scarlet ; 
good. 

Captain  Cook.  Large,  resembling  British 
Queen,  but  smaller,  color  dark ;  rich. 

Chili,  p.  425. 

Chorlton's  Prolific,  p  417. 

Cleveland.  Large,  cockscombed  and  coni- 
cal, deep  red  ;  firm,  rich,  delicious.  Sta- 
minate.    Ohio. 

Col.  Ellsworth,  p.  417. 

Columbus.  Large,  roundish,  dark  red  ;  ten- 
der, sweet.     Hardy,  produ<5live.     Ohio. 

Cox's  Seedling.  Large,  light  red,  irregu- 
lar :  rather  acid.     Late.     English. 

Crimson  Cone,  p.  422. 

Crimson  Favorite.  Large,  round  conic, 
crimson  ;  flavor  fine — unprodudtive. 

Crystal  Palace.  Large,  conical,  regular, 
glossy  scarlet  ;  flesh  firm,  fine  grained, 
juicy,  high  flavored.     English. 

Cushing,  p.  4T7. 

Cutter,  p.  417. 

Deptford    Pine         Large,     wedge-shaped, 

bright  glossy  scarlet  ;  solid,  rich,  sub-acid. 

English. 
Diadem,  p.  422. 
Downer's  Prolific,  p.  417. 
Downton.      Medium,   ovate,   with  a   neck, 

dark  purplish  scarlet  ;  good  flavor — poor 

bearer.     English. 
Due  de  Brabant.      Large,   conical,  scarlet  ; 

good  flavor.     Early.     Belgian. 
Duke  of  Kent.     Small,  scarlet  ;  clear,  rich 

acid.     Very  early.     Superseded. 


Descriptive  List  and  Index — Strawberries. 


505 


Dundee.     Medium,  roundish,  scarlet  ;  firm, 

rich,  acid. 
Dutcliberry.     See  Crimson  Cone. 

Early  Virginia.     See  Large  Early  Scarlet. 
Eberlein's  Seedling.    Medium,  conical,  dark 

scarlet ;  sweet,  early,  produdlive.  American. 
Elenora.      Large,    conical,    scarlet  ;    acid, 

poor  bearer.     English. 
Eliza  (Myatt's).  Large,  obtuse  conical,  glossy 

scarlet ;  excellent,  not  productive.  English. 
Emma,  p.  417. 
English  Red  Wood.     See  Red  Wood. 

Fillbasket.    Very  large,  roundish,  dark  scar- 
let, handsome — good  bearer. 
Fillmore,  p.  422. 
French's  Seedling,  p.  417. 

Gen.  Scott.  Large,  roundish,  scarlet  ;  not 
rich  ;  vigorous,  produ<5live. 

Genesee,  p.  418. 

Georgia  Mammoth,  p.  418. 

Germantown.  Large,  regular,  roundish  coni- 
cal, dark  crimson  ;  rather  firm,  sweet, 
rich.     Proves  to  be  Hovey. 

Globe.  Large,  round,  scarlet  ;  excellent. 
English. 

Golden  Seeded.  Large,  dark,  early.  Suc- 
ceeds well  in  some  places. 

Goliath,  p.  418. 

Green  Prolific,  p.  422. 

Green  Strawberry.  Small,  round,  whitish, 
tinged  reddish  brown  ;  flesh  solid,  green- 
ish, juicy,  rich.     Late. 

Grove  End  Scarlet.  Medium,  round,  scar- 
let ;  acid.     Early.     English. 

Hautbois,  p.  424. 

Hooker,  p.  418. 

Hooper's  Seedling.     Medium,  conical,  deep 

crimson  ;  rich,  sweet.     English. 
Hovey's  Seedling,  p.  422 
Hudson,  p.  422. 
Huntsman.     Large,  roundish,  scarlet  ;  poor. 

Produdlive. 

Iowa,  p.  418. 

Jenny  Lind,  p.  418. 
Jenny's  Seedling,  p.  423. 
Jucunda,  p.  418. 

Keen's  Pistillate.  Medium,  conical,  dark 
red;  acid,  sprightly.    English. 


Keen's  Seedling,  p.  419. 

La  Constante,  p.  419. 

Ladies'  Pine.  Small,  round,  pale  red  ;  ex- 
cellent.    Canada.     Pistillate. 

Large  Early  Scarlet,  p.  419. 

Late  Prolific.  Medium,  scarlet ;  good,  pro- 
dudlive.    Late. 

Le  Baron,  p.  419. 

Lennig's  White.  Large,  excellent,  healthy 
productive.     New. 

Longworth's  Prolific,  p.  419. 

Mammoth.  Large,  roundish,  crimson ; 
poor,  unprodudlive.     English. 

Marguerite.  Large,  long  conic,  pale  scar- 
let; rather  insipid,  handsome,  showy — 
feeble  grower. 

Marylandica.  Large,  dark  crimson  ;  firm. 
Staminate.     Md. 

McAvoy's  Extra  Red,  p.  423. 

McAvoy's  Superior,  p.  423. 

Melon.  Medium,  round,  dark;  worthless. 
Scotch. 

Methven  Scarlet.  Large,  roundish,  dull 
scarlet;  soft,  of  poor  flavor — discarded. 
English. 

Monitor,  p.  419. 

Monroe  Scarlet,  p.  423. 

Montevideo  Pine.  Large,  conical,  late. 
Staminate.     L.  I. 

Mottier's  Seedling.  Large ;  acid,  produc- 
tive. 

Moyamensing,  p.  423. 

Necked  Pine,  p.  423. 

Old  Pine.     Medium  ;  conical  with  a  neck, 

scarlet  ;  solid,  juicy,  rich. 
Omer  Pacha.     Large,  roundish,  bright  red  ; 

solid,  juicy,  sweet      Strong  and  prolific. 

Foreign. 
Orange  Prolific,  p.  423. 

Peabody,  p.  423. 

Pennsylvania,  p.  423 

Prince  Albert.  Medium,  conical,  dark  crim- 
son ;  rich,  not  produ(5live.     English. 

Prince  of  Orleans.  Medium,  roundish, 
dark — poor  bearer. 

Prince  of  Wales.  Large,  glossy  red  ;  solid, 
delicate,  acid.     English. 

Prince's  Climax,  p.  423. 

Prince's  Magnate.  Large,  round,  scarlet  ; 
rich  ;    productive,  hardy,  vigorous.     L.  I. 


5o6 


Descriptive  List  and  Index — Strawberries, 


Prolific,  p.  424. 

Profuse  Scarlet    Medium,  scarlet  ;  produc- 
tive. 
Pyramidal  Chilian,  p.  419. 

Red  Alpine,  p.  424. 

Red  Bush  Alpine,  p.  424. 

Red  Wood,  p.  424. 

Richardson's  Early.  Medium,  conical, 
crimson  ;  good  —  early.  Unproduc- 
tive- 
Richardson's  Late.  Large,  roundish,  scar- 
let ;  sprightly,  good. 

Rival  Hudson,  p.  423. 

Roseberry.  Rather  small,  ovate,  scarlet — 
poor  bearer.    English. 

Ross,  Phoenix,  p.  419. 

Ruby.  Medium,  ovate,  bright  red  ;  juicy, 
rich,  excellent,  not  very  hardy.     English. 

Russel,  p.  423. 

Scarlet  Cone,  p.  424. 

Scarlet  Melting.  Medium,  conical,  scarlet ; 
tender,  not  rich — produ6live. 

Scarlet  Nonpareil.  Large,  roundish  conical, 
bright  red  ;  rich,  high  flavor.      English. 

Schiller.  Medium,  conical,  dark  red  ;  rich, 
sub-acid.     Unprodudlive.     German. 

Scott's  Seedling,  p.  420. 

Sir  C.  Napier.  Large,  roundish  cocks- 
combed,  scarlet  ;  musky.     English. 

Sir  Harry.  Large,  cockscombed,  dark  red  ; 
solid,  juicy,  very  good.    English. 


Southborough   Seedling.       Medium,   ovate. 

conic,  scarlet ;  firm,  mild,  rich.      English. 
Swainstone's      Seedling.        Large,     ovate, 

light  glossy  scarlet  ;  very  good.    A  poor 

bearer.     English. 

Triomphe  de  Gand,  p.  420. 
Trollop's  Viaoria.     See  Viaoria. 
True  Chili.      Large,  ovate,  red  ;  flesh  firm, 
sweet ;  of  indifferent  flavor.    Late. 

Unique  Scarlet  Large,  light  scarlet ;  sweet, 
rich.     Poor  bearer. 

Vicomtesse  Hericart  de  Thury,  p.  420. 
VicSloria,  p.  420. 

Walker's  Seedling,  p.  420. 

Washington.     See  Iowa. 

Western  Queen,  p.  424. 

White  Alpine,  p.  424. 

White  Bush  Alpine,  p.  424. 

White  Wood,  p.  424. 

Willey,  p.  424. 

Wilmot's  Superb.     Large,  roundish,  scarlet ; 

coarse,  not  rich.     English. 
Wilson's  Albany,  p.  421. 

Yellow  Chili.  Very  large,  irregular,  yellow 
with  a  brown  cheek ;  flesh  very  firm,  ra- 
ther rich. 

York  River  Scarlet.     See  Hudson. 

Young's  Seedling.    See  Germantown. 


General  Index. 


Apex  of  fruits,  169, 
Aphis,  147. 

how  destroyed,  148. 
Apples,  177. 

budding,  177. 

description  of  varieties,  188. 

grafting,  185. 

nursery  management  of,  177. 

pruning,  184. 

root-grafting,  177. 
Apple  bark-louse,  148. 

how  destroyed,  149. 
Apples,  dwarf,  136,  187. 
Apple-worm,  description  of,  147. 

remedy  for,  147. 
Apricots,  331. 

description  of  varieties,  332. 
Xxis  of  fruits,  169. 

Base  of  finiits,  169. 
Blackberries,  culture  of,  427. 

pruning,  427. 
Black-knot,  remedy  for,  160. 
Blight,  157,  160. 

remedies  for,  159. 

theories  accounting  for,  158. 
Borers,  description  of,  145. 

how  destroyed,  147. 
Budding,  18,  39,  40,  138. 

limits  of,  42. 

modes  of,  41. 

requisites  for,  41. 

time  for,  41,  139. 
Buds,  fruit  and  flower,  13,  166. 

adventitious  and  latent,  15. 

artificial  produdlion  of,  81. 

pruning  away,  14. 

Calyx  of  flowers,  19. 
Canker-worm,  described,  149. 

remedy  for,  150. 
Caterpillar,  orchard,  144. 

remedy  for,  145. 
Cherries,  culture  of,  360. 


Cherries,  budding,  361. 

dwarf,  362. 

grafting,  361. 

pruning,  361. 

soil  for,  361. 

when  to  plant  the  seed,  360. 
Cherry-slug,  how  to  repel,  151. 
Cleft-grafting,  34. 
Climate,  changes  wrought  by,  187. 
Collar  of  the  plant,  12 
Corolla  of  flowers,  19. 
Cultivation  of  fruit  trees,  70,  138,  183. 

arrangement  to  facilitate,  76. 
Curculio,  description  of,  152. 

apparatus  for  destroying,  153. 

remedies  for,  153. 

swine  for  devouring,  155. 
Currant,  culture  of,  426. 

pruning,  426. 
Currant-worm,  described,  156. 

mode  of  destroying,  157. 
Cuttings,  when  and  how  to  make,  28. 

Depredators,  186. 

Enclosures,  49. 

Flea-beetle,  how  to  destroy  grape  vine,  157. 

Flowers,  parts  of,  19. 

Fruit  culture,  advantages  of,  7,  9. 

profits  of,  8. 
Fruit,  forms  of,  169. 

texture  of,  173. 

flavor  of,  174. 

quality  of,  174. 
Fruit  gardens,  plans  of,  77,  129,  130. 
Fruit  room,  description  of,  1 19. 
Fruit  trees,  time  required  to  bear,  8,  132. 

distances  for  planting,  68. 

digging,  140. 

implements  for  packing,  140. 

packing,  141. 

pruning,  78. 

renovating,  75. 


5o8 


General  Index. 


Fruit  trees,  saving  mice-gnawed,  38. 

transplanting,  57. 

watering,  63. 
Fruit,  assorting,  iii. 

gathering,  108. 

packing,  iii. 

thinning,  107. 
Fruits  to  supply  a  family,  127. 

Gathering  fruit,  108. 

mode  of,  108. 

time  for,  no. 
Germination,  process  of,  10. 
Glossary  of  terms,  510. 
Gooseberries,  culture  ot^  426. 

remedy  for  mildew  of,  162. 
Grafting  trees,  17,  32,  35, 138,  185. 

limits  o^  42. 

requisites,  32. 

time  for,  36. 
Grafts,  restoration  of,  38. 

cutting,  36. 
Grape-houses,  393,  396. 
Grape-mildew,  remedy  for,  163. 
Graperies,  roofs  for,  394. 
Grape  cuttings,  379. 
Grapes,  remarks  on,  376. 

culture  of,  377. 

description  of  varieties,  399. 

grafting,  383. 

layering,  377. 

pruning,  388. 

training,  384. 

transplanting,  384, 

trellis  for,  385. 

Hedges  for  enclosures,  49. 
trimming,  51,  53. 

Implements.  97. 

Inse6ls,  destru(5Vion  caused  by,  144. 

aphis,  147. 

apple  bark-louse,  148. 

apple-worm,  147. 

borer,  145. 

canker-worm,  149. 

caterpillar,  144. 

cherry-slug,  151. 

curculio,  152. 

currant-worm,  156. 

grape  vine  flea-beetle,  157. 

peach-worm,  150. 

rose-bug,  156. 

thrips,  157. 


Keeping  fruit,  requisites  for,  117. 
plan  of  room  for,  119. 
apples,  118. 
grapes,  119. 
pears,  118. 

Labels,  103. 
Layering  grapes,  377. 
Layers.  30. 
Leaves,  color  of,  167. 

forms  of,  166. 

fundlions  of,  16. 

parts  of,  IS,  166. 

Manures,  how  to  use,  45. 
Mildew  of  the  gooseberry,  162. 

of  the  grape,  163. 
Monthly  calendar  of  work,  449. 
Mulching,  64. 

Ne(flarines,  culture  of,  302,  328. 

description  of  varieties,  328. 
Nurseries,  laying  out,  134. 

management  of,  133. 

seeds  and  stocks  of,  134. 

soil  for,  133. 

shelter  for,  134. 

Orchards,  cultivating,  75. 
laying  out,  55,  182. 
management  of,  76. 
preparing  ground  for,  54. 
registering,  68. 
when  to  manure,  76. 

Packing  fruit,  in. 

implements  used  in,  112. 

apples,  1X2. 

grapes,  112. 

pears,  112. 

strawberries  and  small  fruits,  115. 
Peach-mildew,  remedy  for,  162. 
Peach  trees,  winter  protecflion  for,  311. 

worm,  how  to  destroy,  150. 
Peaches,  remarks  on,  302. 

budding,  304. 

description  of  varieties,  312. 

plum  stocks  for,  305. 

propagation  of,  303. 

pruning,  307. 

training,  307. 

transplanting,  306. 

raised  in  pots,  308. 

ripened  by  fire  heat,  310. 
Pear,  dwarf,  236. 


General  Index. 


509 


Pear,  pruning,  238. 

training,  239. 

varieties  of,  237. 
Pears,  budding,  236. 

description  of  varieties,  250. 

different  forms  of,  241 . 

grafting,  296. 

leaf  blight  of,  234. 

propagation  of,  234. 

raising  seedlings,  235. 

wintering  seedlings,  235. 
Pistils  of  flowers,  20. 
Plants,  produflion  of  varieties,  22. 
Plums,  budding,  336. 

description  of  varieties,  337. 

grafting,  336. 

soil  for,  337. 
Preserving  fruit  by  artificial  means,  121. 

by  canning,  121. 

by  drying,  125. 
Pruning,. direftions  for,  84. 

fruitfulness  affefSled  by,  81. 

form  of  trees  given  by,  82. 

principles  and  practice  of,  78,  184. 

summer,  82. 

time  for,  80. 

apple  orchards  in  bearing,  91. 

the  cherry,  94. 

dwarf-apples,  91. 

nursery  trees,  83. 

old  trees,  183. 

the  plum,  91. 

the  peach,  92. 

the  quince,  95. 

roots,  95. 

single  shoots,  83. 

tops  of  trees,  78. 

young  trees,  78,  85. 
Pyramids,  87. 

Rabbits,  how  to  repel,  186. 
Raspberries,  propagation  of,  432. 

pruning.  432. 
Root- grafting,  12,  36,  138. 
Roots,  parts  of,   12. 
Rose-bug,  remedy  for,  156. 
Runners,  13. 


Seedlings,  transplanting,  137. 

time  for  setting  out,  138. 
Seeds,  apple,  134. 

cherry,  136. 

planting,  137. 

washer  for  apple,  135. 
Sele(5l  lists  of  fruits,  439. 
Shoots,  color  of,  165. 

different  kinds  of,  164. 
Shrubs,  13. 
Soils,  changes  wrought  by,  187. 

treatment  of,  44,  70. 
Stamens,  20. 

Stocks  for  fruit  trees,  134- 
Strawberries,  cultivating,  411. 

description  of  varieties,  416. 

seledling  varieties  of,  414. 

transplanting,  412. 
Suckers,  13,  32. 

Terms  used  in  describing  fruits,  164. 
Thrips,  remedy  for,  157. 
Transplanting,  how  done,  57,  183. 

preparing  roots  for,  60. 

preservation  of  roots  for,  58. 

requisites  for  success  in,  66. 

season  for,  64. 

trees  received  from  a  distance  for,  dj. 
Trees,  digging,  140. 

distances  for  planting,  68. 

implements  for  packing,  141 

leading  principles  of  the  growth  of,  10 

process  of  growing,  16. 

packing,  140. 

pruning,  78. 

renovating,  75. 

saving  mice-gnawed,  38. 

stem  and  branches  of,  13. 

stru(5lure  of,  11. 

transplanting,  57. 

watering,  63. 

Vineyards,  soil  for,  392. 
Whip-grafting,  33. 
Yellows  in  the  peach,  161. 


Saddle-grafling,  33. 


GLOSSARY 

Of  the  more  common  terms  used  in  Fruit  Culture. 

A  cute,  sharp  or  angular. 

Acuminate,  drawn  out  to  a  point. 

A  Iburnum,  the  sap-wood,  as  distinguished  from  the  heart-wood. 

Apex,  point,  the  part  of  a  fruit  furthest  from  the  foot-stalk. 

Base,  lower  end,  or  tliat  portion  of  a  fruit,  stalk,  or  part  of  a  plant,  nearest  the  supporting 
part  or  root. 

Basin,  the  hollow  or  depression  at  the  apex  or  crown  of  a  fruit,  surrounding  the  calyx, 

Bezi,  a  wilding,  or  natural  seedling. 

Beurri,  a  buttery  pear. 

Border,  artificial  bed  of  enriched  earth. 

Callus,  ring  or  swollen  portion  formed  at  the  base  of  a  cutting  by  the  descending 
cambium. 

Calville-shaped,  much  ribbed,  as  applied  to  apples. 

Calyx,  the  outer  or  green  leaves  of  a  flower,  which  remaining  on  the  apex  of  a  pear  or 
apple,  are  often  denominated  the  eye. 

Cambium,  the  soft,  newly  forming  wood  beneath  the  bark. 

Canes,  long,  bearing  shoots ;  applied  to  grapes  and  raspberries. 

Clipping,  trimming  down  to  some  definite  shape. 

Colmar-shaped,  pyriform  or  pear-shaped,  with  a  rather  slender  neck  and  large  body. 

Conical,  tapering  regularly  towards  the  apex. 

Cordate,  heart-shaped. 

Cockscomb,  applied  to  the  form  of  strawberries  when  much  compressed  at  the  sides. 

Crenate,  notched  or  cut  like  rounded  or  blunt  saw  teeth. 

Crown,  the  part  of  a  fruit  furthest  from  the  foot-stalk  or  base. 

Curculio,  the  insect  which  stings  young  fruit. 

Dwarfs,  trees  made  diminutive  by  grafting  or  budding  upon  stocks  of  small  growth. 

Espalier,  a  tree  trained  flat  upon  a  trellis. 

En  quenouille,  training  to  produce  fruitfulness  by  tying  the  branches  downwards. 

Fibrous  roots,  the  smaller,  branching,  or  thread-like  roots. 

Forcing,  the  early  ripening  of  fruits  by  artificial  heat  under  glass. 

Fore-right  shoot,  the  terminal  shoot  of  a  branch. 

Head  back,  to  cut  off  the  limbs  of  a  tree,  part  way  down. 

Head  down,  to  cut  off  the  entire  limbs  or  branches  of  a  tree,  or  to  cut  down  to  an 
inserted  bud. 

Inflorescence,  the  manner  in  which  the  flowers  are  borne. 

Lay -in,  applied  to  selecting  and  fastening  to  a  trellis  or  wall,  new  branches  or  shoots. 

Lay-in  by  the  heels,  ta  bury  the  roots  of  trees  temporarily  in  a  trench. 

Leading  shoot,  the  longest  or  main  shoot  of  a  limb  or  tree. 

Lopping,  cutting  the  branch  down  to  the  stem. 

Maiden  plant,  a  tree  of  one  year's  growth  from  the  bud  or  graft. 

Mulching,  covering  the  ground  about  a  tree  with  straw  or  litter,  to  prevent  drjring. 

Oblate,  flattened,  so  that  the  shortest  diameter  is  between  the  base  and  apex,  like  a  flat 
turnip. 


Glossary.  511 


Oboi'ate,  reversed  ovate,  being  largest  from  the  foot-stalk  or  towards  the  apex. 
Obtuse,  rounded  or  blunt. 

Ovate,  egg-shaped,  being  the  largest  towards  the  foot-stalk. 
Pedicel,  the  subdivision  of  a  flower  or  fruit-stalk. 
Peduncle,  the  flower  or  fruit-stalk. 
Petals,  flower-leaves,  usually  colored. 
Petiole^  leaf-stalk. 

Pinch-in,  to  stop  the  growth  of  a  shoot  by  pinching  off  the  tip. 

Pippin,  an  indefinite  term  applied  to  various  apples,  diflFering  in  size,  shape,  color,  and 
flavor,  but  more  particularly  used  for  the  Newtown  Pippin. 
Pomology,  the  science  of  fruits. 

Pyramidal,  like  a  pyramid,  usually  nearly  similar  to  conical,  but  longer. 
Pyriform,  pear-shaped,  having  more  or  less  a  dravra-out  neck. 

Ringing,  the  removal  of  a  ring  of  bark  round  a  branch,  to  impede  the  descending  sap. 
Serrate,  notched  or  cut  like  saw-teeth. 
Shanking,  a  diseased  shrivelling  of  the  foot-stalks  of  grapes. 
Shorten-in,  to  cut  oiFmore  or  less  of  the  outer  parts  of  shoots. 
Spongiole,  the  minute  spongy  extremity  of  a  fibrous  root. 
sport,  an  unusual  departure  of  variation  in  a  new  seedling. 
Spur,  a  short  stubby  shoot,  bearing  fruit  or  fruit-buds. 
Standard,  a  fruit  tree  in  open  ground,  or  not  trained  to  a  wall  or  trellis. 
Stock,  seedling  tree  which  supports  the  inserted  bud  or  graft. 

Stop,  to  pinch  or  cut  off  the  point  of  a  shoot,  to  prevent  its  further  extension  in  growth. 
Strike,  \o  emit  roots. 

Tap-root,  the  main  or  central  descending  root. 

Trellis,  an  upright  flat  frame,  for  training  fruit  trees  and  grapes  upon  its  face. 
Wilding,  a  natural  seedling. 
Work,  a  term  applied  to  the  budding  or  grafting  of  trees. 


THE   END. 


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